Chili Chicken Salad Recipes

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CHILI LIME CHICKEN SALAD



Chili Lime Chicken Salad image

This tender, juicy, zesty chili lime chicken is perfect for topping your salad! This easy recipe takes just minutes to prepare! Perfect for a weeknight dinner!

Provided by Serene

Categories     Main Course

Time 2h30m

Number Of Ingredients 13

2 lbs chicken breasts
½ cup lime juice
zest of 2 limes
2 tbsp olive oil
¼ cup cilantro (roughly chopped)
2 cloves garlic ( minced)
1 tbsp honey
½ tsp salt
1 tsp chili powder
Lettuce
Tomato
Avocado
Avocado Ranch Dressing

Steps:

  • Clean the chicken by removing fat, slice the chicken breasts in half lengthwise to make them thinner and easier to cook.
  • In a bowl combine the lime juice, lime zest, olive oil, cilantro, minced garlic, honey, salt, and chili powder. Stir to mix.
  • Add the chicken to the bowl and coat in the marinade. Cover and refrigerate for at least 2 hours to overnight.
  • Heat a large pan over medium heat. Remove the chicken from the marinade. Place in heated pan and allow to cook about 5-7 minutes on each side or until chicken is fully cooked through. Leave in the pan extra time to blacken if desired.
  • Remove the cooked chicken from the pan and set on cutting board to let rest for a couple of minutes before slicing.
  • Assemble the salad, layer the lettuce, chicken, tomato, avocado, and drizzle with Avocado Ranch. Or any dressing of your choice.
  • Serve and enjoy!

Nutrition Facts : ServingSize 1, Calories 348 kcal, Sugar 5 g, Sodium 567 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 8 g, Fiber 1 g, Protein 49 g, Cholesterol 145 mg

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD



Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 5h45m

Yield 4 servings

Number Of Ingredients 16

1/2 cup chili garlic sauce
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 cloves garlic, grated
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken, cut into pieces
1 tablespoon minced fresh cilantro
Cucumber Salad, recipe follows
3 tablespoons rice vinegar
1 tablespoon honey
4 Persian cucumbers, cut in half lengthwise and sliced
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

  • In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
  • Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
  • Preheat the oven to 350 degrees F.
  • Bake the chicken, covered in foil, for 35 to 45 minutes.
  • Meanwhile, preheat the grill to medium high.
  • Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
  • Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
  • In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

CHICKEN FAJITA SALAD RECIPE BY TASTY



Chicken Fajita Salad Recipe by Tasty image

Here's what you need: canola oil, boneless, skinless chicken breast, red bell pepper, yellow bell pepper, onion, salt, chili powder, cumin, garlic powder, olive oil, lime juice, brown sugar, chili flakes, salt, romaine lettuce, avocado

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 boneless, skinless chicken breast
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, medium, thinly sliced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon chili flakes
1 teaspoon salt
1 head romaine lettuce, chopped
1 avocado, sliced

Steps:

  • Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
  • Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
  • In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
  • In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 39 grams, Fat 49 grams, Fiber 12 grams, Protein 29 grams, Sugar 16 grams

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. -Kelly Newsom, Jenks, Oklahoma

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 15

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 383 calories, Fat 24g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 5g fiber), Protein 12g protein.

CARIBBEAN CHICKEN SALAD



Caribbean Chicken Salad image

With just a few things done ahead of time, your dinner can be a breeze.

Provided by Marcy Dzurisin

Categories     Salad

Time 2h45m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
½ cup teriyaki marinade sauce
2 tomatoes, seeded and chopped
½ cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
¼ cup Dijon mustard
¼ cup honey
1 ½ tablespoons white sugar
1 tablespoon vegetable oil
1 ½ tablespoons cider vinegar
1 ½ teaspoons lime juice
¾ pound mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Steps:

  • Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
  • In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
  • In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
  • Preheat the grill for high heat.
  • Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
  • Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 68.8 g, Cholesterol 33.6 mg, Fat 11.3 g, Fiber 4.8 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1561.1 mg, Sugar 44.2 g

CHILLI-LIME CHICKEN SALAD



Chilli-lime chicken salad image

Thai-inspired chicken makes a perfect barbecue dish, serve with a feast of dressed green salad and herbs

Provided by Jane Hornby

Categories     Main course

Time 55m

Number Of Ingredients 16

zest and juice 3 limes
3 tbsp fish sauce
3 tbsp soft light brown sugar
2 hot red chillies , thinly sliced (see tip, below)
1 tbsp extra virgin olive oil
2 garlic cloves , crushed
1 tsp turmeric
handful coriander stems, finely chopped
8 chicken leg or thigh pieces, skin on
bunch spring onion , shredded lengthways
½ cucumber , halved, deseeded and cut into long strips
200g baby tomato , halved
handful coriander
handful Thai basil leaves
2 ripe avocados , sliced
handful toasted cashews or peanuts

Steps:

  • Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
  • Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
  • If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

Nutrition Facts : Calories 403 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

CHILI CHICKEN SALAD



Chili Chicken Salad image

A whole meal chicken salad, with lots of taste, from Cooking Light. A very satisfying meal. (Cook time includes 20 minutes chill time.)

Provided by Derf2440

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup chopped onion
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon water
1/4 teaspoon pepper
2 garlic cloves
1 lb boneless skinless chicken breast
vegetable oil cooking spray
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
2 tablespoons water
1 tablespoon vegetable oil
1 cup frozen whole kernel corn, thawed (or fresh)
1/2 cup sliced green onion
6 cups tightly packed sliced romaine lettuce

Steps:

  • Position knife blade in food processor bowl, and add first 6 ingredients, or process in blender.
  • Process until a paste forms, scraping sides occasionally.
  • Place chicken in a shallow dish, spread onion mixture evenly over both sides of each piece.
  • Cover and chill 20 minutes.
  • Place chicken on rack of broiler pan coated with cooking spray.
  • Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until done.
  • Cut chicken across grain into thin slices, set aside and chill, if desired.
  • Combine mustard and next 3 ingredients in a small bowl, stir with a wire whisk until blended.
  • Stir in corn and green onions.
  • Divide sliced lettuce evenly among 4 salad plates, and top with warm or chilled chicken slices.
  • Pour dressing evenly over salads.

CHILI CHICKEN WITH HOMINY HASH



Chili Chicken with Hominy Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1/4 teaspoon ground cinnamon
1/2 teaspoon grated lime zest
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 15-ounce can white hominy, drained, rinsed and patted dry
1/2 medium acorn squash, seeded and diced
1 yellow bell pepper, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice, plus wedges for serving
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
  • Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
  • Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
  • Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.

Nutrition Facts : Calories 507 calorie, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 572 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 34 grams

SWEET CHILI CHICKEN SALAD



Sweet Chili Chicken Salad image

Time 58m

Yield 4 Servings

Number Of Ingredients 17

4 (6 to 8 oz.) boneless, skinless chicken breasts
1/3 cup Thai-style sweet chili sauce, plus some for drizzling (see Note)
4 Tbsp. fresh lime juice (divided)
1/2 (400 gram pkg.) dry Chinese-style egg noodles (see Note)
2 Tbsp. vegetable oil
1 tsp. sesame oil
1 Tbsp. soy sauce
2 tsp. granulated sugar
1 garlic clove, chopped
2 tsp. freshly grated ginger
1 cup grated carrot
2 green onions, thinly sliced
1 small yellow or red bell pepper, halved, seeded and thinly sliced
2 cups beans sprouts
1/4 cup chopped fresh cilantro
1/4 cup roasted, unsalted peanuts, coarsely chopped (optional)
Cilantro sprigs and lime wedges, for garnish

Steps:

  • Preheat the oven to 375˚F. Set chicken on a parchment paper-lined baking pan. Combine the 1/3 cup sweet chili sauce and 2 Tbsp. of the lime juice in a small bowl; pour over the chicken. Bake chicken 25 minutes, basting occasionally, or until cooked through. Cool the chicken to room temperature, and then refrigerate until needed below. Cook the noodles in boiling water until just tender, about 2 to 3 minutes, and then drain well. Submerge the noodles in cold water to cool, and then drain well again. Place the vegetable oil, sesame oil, soy sauce, sugar, garlic, ginger and remaining lime juice in a large bowl. Add the noodles, carrot, green onion, bell pepper, bean spouts and chopped cilantro and toss to combine. Divide the noodles among four shallow bowls. Slice the chicken and arrange one breast on top of each salad, drizzling it with any sauce remaining in the baking pan. Top and garnish salads with cilantro springs, lime wedges and chopped peanuts, if using. Serve with salads with additional Thai-style sweet chili sauce, if desired. Note: Thai-style sweet chili sauce and Chinese-style egg noodles are available in our Asian foods aisle. Diamond brand noodles were used when testing this recipe. Recipe Options: Use rice noodles instead egg noodles. Replace some of the vegetables called for with others that appeal, such as chilled, blanched snow peas, sliced Napa cabbage, or grated English cucumber. Instead of chicken breast, roast and glaze a 1 1/4 lb. piece of pork tenderloin with the sweet chili sauce mixture. Cooking time, at the same temperature called for, for the chicken, will be about 30 minutes. Once chilled, thinly slice and divide and arrange the pork on top of the noodles.

CRISPY WONTON CHICKEN SALAD



Crispy Wonton Chicken Salad image

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

Provided by Eric Kim

Categories     salads and dressings, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16

3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons peach or apricot preserves
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
Salt
8 ounces cooked chicken meat, torn into bite-size pieces (2 cups)
8 wonton wrappers (see Tip)
Vegetable oil, for frying
Salt
2 romaine hearts, coarsely chopped
4 scallions, coarsely chopped
1 packed cup coarsely chopped fresh cilantro leaves with tender stems
1 packed cup coarsely chopped fresh mint leaves

Steps:

  • Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
  • Prepare the salad: Add the chicken to the dressing and toss.
  • To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
  • Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

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From recipeforperfection.com


CHILLI CHICKEN SALAD RECIPE | DELICIOUS. MAGAZINE
Set aside. Tear the chicken breasts into bite-size pieces. Heat a pan until hot, then add the olive oil. Fry the chicken for 5 minutes, stirring, until hot and crispy at the edges. Take off the heat and stir through the chilli relish and the lime juice. Put into a …
From deliciousmagazine.co.uk


GREEN CHILE CHICKEN SALAD | HOMESICK TEXAN
2015-08-20 To make the salad, in a large mixing bowl, stir together the chicken, diced green chiles, corn, jalapeño, celery, onion, garlic, cilantro, cumin, cayenne, mayonnaise, mustard, and lime juice until well combined. Taste and adjust seasonings. Add salt if needed, and if the salad seems too dry, feel free to add more mayonnaise, too.
From homesicktexan.com


SWEET CHILI CHICKEN SALAD RECIPE - MYGOURMETCONNECTION
2015-10-09 Combine the breadcrumbs, salt and pepper and spread on a dinner plate or sheet of wax paper. Dip each piece of chicken first in the egg, then in the crumb mixture, pressing lightly to be sure the crumbs adhere well. Add about 1/8-inch of vegetable oil to a large skillet and heat over medium-high heat.
From mygourmetconnection.com


THE BEST CHOPPED CHICKEN SALAD - AVERIE COOKS
2021-06-14 To a small bowl, add the remaining ingredients, stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet. Bake for about 15 minutes, or until chicken is cooked through (165F) and done.
From averiecooks.com


GREEN CHILE CHICKEN SALAD - FRESH CHILE
2022-03-07 Green Chile Chicken Salad Ingredients: 1 cup mayonnaise4 Roasted Chopped Green Chiles or ~ 1/2 jar of Pure Green Chile1 lime1 clove garlic1 rotisserie chicken1 bunch green onions (chopped)salt and freshly ground pepper to taste Instructions: Purée the mayonnaise, Green Chile, lime juice, and garlic in a blender or food processor until …
From freshchileco.com


CHILI’S CARIBBEAN SALAD COPYCAT RECIPE WITH HONEY-LIME DRESSING
2013-11-01 After chicken has marinated prepare a hot grill by spraying with cooking spray. Remove chicken from marinade and shake off excess. If you don’t like a strong Caribbean flavor then pat the chicken breasts dry. Add to grill and cook 5-10 minutes per side until chicken is cooked through.
From cantstayoutofthekitchen.com


INSTANT POT BUFFALO CHICKEN DIP ON TRIVET RECIPES
Instant Pot / Slow Cooker Buffalo Chicken Chili. goodnomshoney.com. This low FODMAP Instant Pot / Slow Cooker Buffalo Chicken Chili combines the deliciousness of chili and buffalo chicken. Paleo / Whole30 option. submitted by goodnomshoney. buffalo chicken; chili; crockpot; instant pot; low fodmap; paleo; pressure cooker; slow cooker; whole30
From trivet.recipes


ASIAN CHICKEN SALAD WITH SESAME CHILI VINAIGRETTE RECIPE - PINCH …
2012-08-31 Instructions. Cook the peas according to directions. Drain and let cool slightly. Combine chicken, cabbage, peas, carrots, cucumbers, and green onions. Toss to combine. Cover and chill for an hour. Whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. Chill for an hour.
From pinchofyum.com


CHICKEN CHILI RECIPES | ALLRECIPES
Keto White Chicken Chili. 19. This is a keto version of the white chicken chili recipe made popular by Karen Celia Fox (she adapted it from The Kitchen for Exploring Foods caterers in Pasadena, California. The original recipe is fantastic!). The end result is a thick, creamy chili with chunks of sauteed and pulled chicken.
From allrecipes.com


CHILI LIME CHICKEN SALAD | THE RECIPE CRITIC
2017-03-31 Instructions. Remove fat from the chicken breasts and then either pound the chicken to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
From therecipecritic.com


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