Chicken Salad With Spicy Mayo Dressing Recipes

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SPICY CHICKEN SALAD



Spicy Chicken Salad image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 14

2 cups shredded chicken
1 jalapeno, finely chopped
1 red onion, finely chopped
1 red pepper, chopped
2 scallions, thinly sliced
1 avocado, peeled and diced
1/2 cup chopped cilantro
3 tablespoons lime juice
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
Splash of hot sauce
Salt
Pepper
1/2 cup olive oil

Steps:

  • Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING



Grilled Cajun Chicken Salad with Spicy Ranch Dressing image

Make and share this Grilled Cajun Chicken Salad with Spicy Ranch Dressing recipe from Food.com.

Provided by GinnyP

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/2 teaspoon grated lemon, rind of
1 1/2 lbs boneless skinless chicken breast halves
1 package baby mixed greens (I used fresh Romaine)
1/2 cup pecans, toasted
1/4 cup raisins (I used golden)

Steps:

  • --MakeSeasoning--.
  • Mix all ingredients in a small bowl to blend.
  • --MakeSalad Dressing--.
  • Whisk 3/4 cup of the buttermilk, mayonnaise, chopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 tsp of the Seasoning Mixture in medium bowl until well blended.
  • Season dressing to taste with salt and pepper.
  • --Then--.
  • Rub remaining seasoning mixture onto chicken.
  • Place chicken in medium bowl.
  • Pour remaining 1 cup buttermilk over chicken, turning to coat.
  • Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
  • Prepare the grill (medium-high heat).
  • Remove chicken from buttermilk shaking off excess.
  • Grill chicken until just cooked through, about 5 minutes per side.
  • Transfer chicken to cutting board and let rest 5 minutes.
  • Combine greens, pecans, and raisins in a large bowl.
  • Toss with enough dressing to coat.
  • Season salad with salt and pepper, if desired.
  • Divide salad among 4 plates.
  • Cut chicken on sharp diagonal into 1/2-inch-thick slices.
  • Arrange atop salads and serve.

Nutrition Facts : Calories 474.8, Fat 22.9, SaturatedFat 3.5, Cholesterol 110.7, Sodium 1598.3, Carbohydrate 23, Fiber 2.2, Sugar 13.3, Protein 45

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