Chipotle Chicken Tenders With Cucumber Slaw Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN CHICKEN TENDERS



Mexican Chicken Tenders image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/4 cup plus 2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon chili powder
2 medium red onions, sliced into 1/4-inch-thick rounds
1 cup reduced-fat mayonnaise
1/3 cup chopped fresh cilantro
1/2 small head cabbage, shredded (about 4 cups)
2 jalapeno peppers, seeded and chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 9-ounce bag low-sodium tortilla chips, finely crushed
Cooking spray
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch strips

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp-tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.
  • Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.
  • Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayonnaise mixture and then in the chips; place on the baking sheet. Mist the chicken with cooking spray. Bake until crisp and cooked through, 10 to 12 minutes. Serve with the slaw and onions.

HONEY CHIPOTLE CHICKEN TENDERS RECIPE - (4.5/5)



Honey Chipotle Chicken Tenders Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 17

CHICKEN:
7 to 8 skinless chicken tenders
Salt and pepper
1/2 cup all-purpose flour
1 1/3 cups plain Panko bread crumbs
2 large eggs, whisked
CHIPOTLE SAUCE:
Scant 1/2 cup sugar
1/3 cup honey
1 canned chipotle pepper, chopped
1 1/2 tablespoons chipotle adobo sauce (the sauce that canned chipotle peppers are packed in)
1/4 cup ketchup (I use Hunt's)
2 teaspoons barbecue sauce (I used Original K.C. Masterpiece)
1 tablespoon white vinegar
1/2 teaspoon salt
1/3 teaspoon black pepper
1/3 teaspoon garlic powder

Steps:

  • Preheat oven to 400°F. Set a wire cooling rack over a jellyroll pan then spray it with cooking spray. In a medium non-stick saucepan, whisk together all the Chipotle Sauce ingredients. Set aside for now. In 3 separate bowls, put the flour in one, whisked eggs in another, and Panko crumbs in the other one. Set aside. Season chicken with a little salt and pepper. Dredge chicken in the flour, then dip into egg, and lastly coat with the bread crumbs. Place coated chicken tenders on the wire rack in the jellyroll pan. Bake for about 20 minutes. Remove from oven and carefully flip the chicken strips over and bake for another 10 minutes, or until chicken is done and golden. While the chicken strips are baking, bring the sauce mixture to a light boil over medium heat; then reduce heat to low/medium-low and let simmer to reduce and thicken slightly, whisking frequently. When chicken strips are finished baking, dip chicken strips in sauce and serve warm. (Optional, after dipping chicken in the sauce, I placed them back on the rack and oven broiled for a couple of minutes then served.) NOTE: Dipping the chicken in the sauce will soften the Panko coating somewhat, so for a crispier coating you may opt to just spoon the sauce over the chicken at serving time.

CHIPOTLE CHICKEN & SLAW



Chipotle chicken & slaw image

Enjoy our hot and spicy chicken drumsticks with homemade slaw on the side for a healthy and low calorie supper. Serve with steamed corn on the cob

Provided by Esther Clark

Categories     Dinner, Supper

Time 1h5m

Number Of Ingredients 11

1 tbsp rapeseed oil
2 tbsp chipotle paste
1½ tbsp honey
8 chicken drumsticks
1 lime , zested and juiced
1 small avocado , stoned
2 tbsp fat-free Greek yogurt
125g each red and white cabbage , both shredded
1 large carrot , cut into matchsticks
3 spring onions , sliced
4 corn on the cobs , steamed, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
  • Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
  • Serve the drumsticks with the slaw and steamed corn, if you like.

Nutrition Facts : Calories 318 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium

KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW



Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw image

Provided by Food Network

Categories     main-dish

Time 5h28m

Yield 8 servings

Number Of Ingredients 20

One 7-ounce can chipotle peppers (including adobo sauce)
1 quart buttermilk
2 pounds chicken tenders
1 cup masa
2 cups panko bread crumbs
2 teaspoons kosher salt
1/2 teaspoon white pepper
Canola oil, for frying
Cool Cucumber Slaw, recipe follows
Cilantro sprigs
Cucumber wedges
2 Armenian or English cucumbers, coarsely shredded
1 teaspoon kosher salt
2 cups Greek yogurt
3 tablespoons lime juice
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
1 small carrot, finely shredded
1 scallion, thinly sliced
1/2 teaspoon white sugar

Steps:

  • Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
  • Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
  • Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
  • Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
  • Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
  • Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
  • Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.

HONEY-CHIPOTLE CHICKEN SLIDERS



Honey-Chipotle Chicken Sliders image

Sweet and tangy chipotle chicken sliders.

Provided by CAL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 19

⅔ cup honey
¼ cup water
¼ cup ketchup
1 tablespoon cider vinegar
2 teaspoons ground chipotle powder, or to taste
½ teaspoon kosher salt
½ teaspoon hot pepper sauce
¾ cup all-purpose flour
2 teaspoons garlic powder, or to taste
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 large eggs, beaten
1 ½ cups garlic and herb seasoned dry bread crumbs
1 teaspoon paprika
1 ½ pounds skinless, boneless chicken breasts, cut into strips
½ cup canola oil, or as needed
8 potato rolls, or as needed
½ cup dill pickle slices, or to taste
½ cup shredded lettuce, or to taste

Steps:

  • Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat.
  • Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture.
  • Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
  • Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.

Nutrition Facts : Calories 525 calories, Carbohydrate 76.8 g, Cholesterol 94.9 mg, Fat 14.8 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 2.9 g, Sodium 1184.1 mg, Sugar 26.6 g

CRISPY CHIPOTLE CHICKEN STRIPS



Crispy Chipotle Chicken Strips image

Dinner ready in 25 minutes! Try these crispy chicken strips served with a spicy sauce - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/4 cup yellow cornmeal
1 1/2 teaspoons chili powder
1 teaspoon garlic salt
1 lb uncooked chicken breast tenders (not breaded)
Cooking spray
1 can (8 oz) tomato sauce
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1 teaspoon adobo sauce (from can of chiles)

Steps:

  • In shallow dish, mix cornmeal, chili powder and garlic salt. Coat chicken well with cornmeal mixture.
  • Generously spray 12-inch skillet with cooking spray; heat skillet over medium heat. Add chicken strips; spray with cooking spray. Cook 4 to 5 minutes, turning once, until golden brown on outside and no longer pink in center.
  • Meanwhile, in 1-quart saucepan, heat remaining ingredients over medium heat 3 to 4 minutes, stirring occasionally, until hot.
  • Serve chicken with sauce.

Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 50 mg, Fiber 2 g, Protein 26 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 3 g, TransFat 0 g

CHIPOTLE COLESLAW



Chipotle Coleslaw image

Spice up your BBQ sandwiches with my Southwestern twist on this cookout classic. Use fewer chipotles if you don't like heat, because this recipe has a kick. For the chipotles and adobos, buy the "chipotles in adobo" from any grocery store's international aisle.

Provided by Brian Genest

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h25m

Yield 8

Number Of Ingredients 10

2 cups julienned red cabbage
2 cups julienned cabbage
1 cup julienned carrot
¾ cup mayonnaise
¾ cup sour cream
4 chipotle chiles in adobo sauce, finely chopped
4 tablespoons adobo sauce from chipotle peppers
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1 pinch salt and ground black pepper to taste

Steps:

  • Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 7.2 g, Cholesterol 17.3 mg, Fat 21.2 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.3 g, Sodium 236.5 mg, Sugar 2.6 g

CHIPOTLE CHICKEN TENDERS WITH CUCUMBER SLAW



Chipotle Chicken Tenders With Cucumber Slaw image

This adapted-from-Emeril recipe was a delightful surprise of combined flavors. I'd never have thought of joining the slaw ingredients, but it totally worked! We're pretty wimpy when it comes to peppers, but the heat here was tamed with the yogurt-based slaw and each bite grew on us. I halved the given recipe, added about 2 tablespoons of very finely minced broccoli to thicken the slaw and omitted the mint for our tastes. I include Emeril's ingredients and directions below, but I found that the chicken didn't need to cook as long as stated before it was done. Keep a close eye on yours. Chicken tenders are pretty thin and the heat was considerable, so we cut the frying time at least in half, cooking 3 tenders at a time and storing them in a warm oven until all were done. Estimated time includes marination and cucumber draining.

Provided by Sandi From CA

Categories     Chicken

Time 5h8m

Yield 8 serving(s)

Number Of Ingredients 19

1 (7 ounce) can chipotle chiles in adobo
1 quart buttermilk
2 lbs chicken tenders
1 cup masa harina flour
2 cups panko breadcrumbs
2 teaspoons kosher salt
1/2 teaspoon white pepper
canola oil, for frying
fresh cilantro stem
cucumber, wedges
2 English cucumbers, coarsely shredded
1 teaspoon kosher salt
2 cups Greek yogurt
3 tablespoons lime juice
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
1 small carrot, finely shredded
1 scallion, thinly sliced
1/2 teaspoon white sugar

Steps:

  • SLAW: Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour.
  • Squeeze remaining moisture out of cucumbers, discard all liquid, and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.
  • CHICKEN, ETC.: Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
  • Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
  • Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
  • Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
  • Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
  • Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.

Nutrition Facts :

More about "chipotle chicken tenders with cucumber slaw recipes"

CHIPOTLE CHICKEN BURGERS WITH SPICY SLAW - HEALTHIER …
chipotle-chicken-burgers-with-spicy-slaw-healthier image
2011-02-26 1 lb. ground chicken breast, 1/2 tsp. each of chili powder, onion powder, garlic powder, salt, 1 tsp. cumin, 1/2 cup old-fashioned oats (uncooked) , 1/3 cup Chipotle salsa, 1/3 cup finely chopped red onion, 2 lightly beaten egg …
From healthierdishes.com


ALMOND CRUSTED CHICKEN TENDERS WITH CHIPOTLE …
almond-crusted-chicken-tenders-with-chipotle image
Instructions. Preheat oven to 425° F. and line a baking sheet with foil and spray it with cooking spray. In a shallow dish combine the almond meal, chili powder, salt, garlic powder, smoked paprika, and black pepper.
From reciperunner.com


GRILLED CHIPOTLE CHICKEN TENDERS RECIPE - SAVING ROOM …
grilled-chipotle-chicken-tenders-recipe-saving-room image
For the chicken tenders: 1 ½ pounds chicken breast tenders Vegetable cooking spray salt and pepper 1 tablespoon mayonnaise 1 tablespoon (soft) mashed, canned chipotle chiles in adobo sauce 1 tablespoon honey 1 tablespoon …
From savingdessert.com


GRILLED CHICKEN TENDERS RECIPE WITH CHIPOTLE LIME YOGURT
grilled-chicken-tenders-recipe-with-chipotle-lime-yogurt image
2019-07-03 Lightly oil the grill. In a shallow dish, whisk together the olive oil, lime juice, cumin, smoked paprika, salt and pepper. Add the chicken tenders and turn to coat. Marinate for 15 minutes. Remove the chicken tenders from …
From cookincanuck.com


CHICKEN TENDERS WITH SLAW RECIPE | NEW IDEA MAGAZINE
chicken-tenders-with-slaw-recipe-new-idea-magazine image
2017-10-18 3 Heat enough oil in a large, deep frying pan to shallow-fry over a medium to high heat. Add chicken in two batches. Fry for about 2 to 3 minutes on each side, or until chicken is golden and cooked through. Remove. Drain on …
From newidea.com.au


CHIPOTLE CHICKEN TENDERS WITH SLAW RECIPE | NEW IDEA …
chipotle-chicken-tenders-with-slaw-recipe-new-idea image
Or, pan-fry uncrumbed chicken until cooked and serve with slaw and mayonnaise. Yum! News Dinner Tonight Baking Trolley Watch ... New Idea Recipe. Chipotle chicken tenders with slaw. You can also try serving …
From newideafood.com.au


PULLED CHIPOTLE CHICKEN CILANTRO SLAW RECIPE - THE BEACHBODY BLOG
2020-04-15 Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well. Add cabbage; mix well. Cover and refrigerate for 20 minutes. Heat oil in large skillet over medium-high heat. Add onion; cook for 4 to 6 minutes, or until onion is translucent. Add garlic; cook for 1 minute. Add chipotle pepper, adobo sauce, barbecue ...
From beachbodyondemand.com


CHIPOTLE CHICKEN TENDERS WITH CUCUMBER SLAW RECIPE - FOOD.COM
Jan 1, 2018 - This adapted-from-Emeril recipe was a delightful surprise of combined flavors. I'd never have thought of joining the slaw ingredients, but it totally worked! We're pretty wimpy when it comes to peppers, but the heat here was tamed with the yogurt-based slaw and each bite grew on us. I halved the given recipe, added ab…
From pinterest.com


OVEN FRIED CHIPOTLE CHICKEN TENDERS - THE KITCHENEER
2017-01-30 To start, I patted each chicken piece with a paper towel to absorb any moisture. This allows the mayo to grip on and the flavor to seep in a little. Then I coated each piece with the chipotle mayo and dredged in some almond meal mixed …
From thekitcheneer.com


KICKIN’ CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW
2019-03-03 Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed. Step 2. Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight. Step 3
From recipenet.org


CHIPOTLE CHICKEN TENDERS RECIPE WITH SPICY SLAW #CHIPOTLE …
For the chicken tenders: 1 1/2 pounds chicken breast tenders; Vegetable cooking spray; salt and pepper; 1 tablespoon mayonnaise; 1 tablespoon (soft) mashed canned chipotle chiles in adobo sauce; 1 tablespoon honey; 1 tablespoon fresh orange juice; chopped fresh parsley leaves for garnish; Instructions To prepare the slaw:
From myhealththree.blogspot.com


HONEY CHIPOTLE CHICKEN CRISPERS - SPICY SOUTHERN KITCHEN
2015-03-19 Bring to a simmer and cook for 2 minutes, stirring frequently. Remove from heat. To make batter, in a medium bowl whisk together egg, milk, chicken broth,salt, pepper, and garlic powder. Whisk in flour. Combine all ingredients for breading in a pie plate and mix well. Heat oil in a Dutch oven to 350 degrees.
From spicysouthernkitchen.com


PULLED CHICKEN SANDWICH WITH CRUNCHY SLAW - THE ENDLESS MEAL®
2021-04-09 Add the chipotle peppers and cook for 1 more minute. 1 teaspoon cooking oil, 6 cloves garlic, 2-6 chipotle peppers in adobo sauce. Add the orange juice, Worchestershire sauce, dijon mustard, and if using, the sugar to the pot and stir. (See notes) Put the chicken breasts into the pot and turn the heat to high.
From theendlessmeal.com


CHIPOTLE CHICKEN TENDERS RECIPE WITH SPICY SLAW - MA HEALTH INSIDE
2019-11-07 1 tablespoon mashed canned chipotle chiles in adobo sauce (use the soft chiles) 1 teaspoon honey; 3 cups finely sliced cabbage, a combination of green and purple; 1/2 cup grated carrots; 1/2 cup thin sliced sweet yellow onion; 1 jalapeño pepper, ribs and seeds removed, minced (pickled jalapeños are good too) For the chicken tenders: 1 1/2 ...
From mahealthinside.blogspot.com


HONEY CHIPOTLE CHICKEN TENDERS FROM SCRATCH - DAD WITH A PAN
Place in chicken strips in the fryer, and cook for about 5-7 minute until golden brown. place on a paper towel or wire rack to remove excess oil and let cool for 3-4 minutes. While chicken is cooling add barbecue sauce, honey and chipotle pepper in a blender and pulse until smooth. Toss chicken tenders in a bowl with about 1 cup of the barbecue ...
From dadwithapan.com


CHIPOTLE CHICKEN TENDERS WITH CUCUMBER SLAW RECIPE - FOOD.COM
Jul 31, 2017 - This adapted-from-Emeril recipe was a delightful surprise of combined flavors. I'd never have thought of joining the slaw ingredients, but it totally worked! We're pretty wimpy when it comes to peppers, but the heat here was tamed with the yogurt-based slaw and each bite grew on us. I halved the given recipe, added ab…
From pinterest.co.uk


SPICY CHIPOTLE CHICKEN TOSTADAS WITH CRUNCHY SLAW RECIPE
Step 1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and 1 teaspoon each salt and pepper. Cook, stirring occasionally, until soft, 8 to 10 minutes. Advertisement. Step 2. Add the cumin and paprika. Cook, stirring, until fragrant, about 1 minute. Add the chicken, chipotles, and ¼ cup water.
From realsimple.com


BAKED CHIPOTLE CHICKEN - CREME DE LA CRUMB
2016-01-20 Add chicken and marinade to a large plastic bag and seal. Chill overnight or up to 24 hours. Preheat oven to 400 degrees. Remove chicken from plastic bag and discard excess marinade. Place chicken side by side in a large, greased baking dish. Cover with foil. Bake for 25-35 minutes until chicken is cooked through.
From lecremedelacrumb.com


CHIPOTLE CHICKEN TENDERS RECIPE WITH SPICY SLAW #CHIPOTLE …
Lightly spray the chicken tenders on both sides with vegetable cooking spray. Season with salt and pepper. Grill the chicken tenders on the preheated grill for about 4 minutes on each side. Remove the chicken from the grill to a large bowl and immediately toss with the prepared mayonnaise mixture. Serve immediately with the slaw garnished with parsley.
From belishrecipestrends.blogspot.com


SMOKY CHIPOTLE CHICKEN SANDWICHES WITH SLAW RECIPE
2018-06-28 Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and ½ cup water. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until liquid is slightly reduced, 15–20 minutes. Add chicken to barbecue sauce and toss to coat. Fill rolls with chicken and slaw.
From litehousefoods.com


CHIPOTLE CHICKEN AND PEACH SLAW - THE FUZZY ARTICHOKE
2021-09-09 In a small bowl or measuring cup, whisk together the olive oil, sherry vinegar, lime juice, honey, orange or mango juice, and 1 teaspoon smoked chipotle chili powder. Taste, add salt and more chipotle chili if needed.
From thefuzzyartichoke.com


CHIPOTLE CHICKEN TENDERS WITH SLAW | RECIPE | COOKING RECIPES, …
Or, pan-fry uncrumbed chicken until cooked and serve with slaw and mayonnaise. Yum! Nov 22, 2019 - You can also try serving chicken on long bread rolls with coleslaw.
From pinterest.com.au


CHIPOTLE BBQ CHICKEN SKEWERS RECIPE - A SPICY PERSPECTIVE
2019-06-22 Place the bbq sauce, Musselman’s Apple Butter and chipotle peppers in the blender. Puree until smooth. Grill the chicken skewers for 4 minutes per side. Then brush the skewers with the chipotle apple bbq sauce and grill another 3-4 minutes per side, until the edges of the bacon is crisp, but not burned. Serve warm.
From aspicyperspective.com


BACON-WRAPPED CHICKEN TENDERS WITH RASPBERRY CHIPOTLE SAUCE
2016-05-01 Reduce heat to medium-low and simmer 8-10 minutes or until thickened and reduced by ⅓. Remove from the heat and cool. Puree in a food processor or blender. Strain through a sieve, pressing on solids to extract as much sauce as possible. Serve sauce with chicken tenders.
From fromachefskitchen.com


BAKED HONEY CHIPOTLE CHICKEN TENDERS - MEATLOAF AND MELODRAMA
2017-01-26 Preheat oven to 425 degrees. Line a baking sheet with heavy duty aluminum foil, and spray lightly with non-stick cooking spray. Place chicken tenders on tray, and season with sea salt and garlic powder. In small bowl, mix adobo sauce, honey, minced onions and brown sugar, and brush thin coat evenly over chicken.
From meatloafandmelodrama.com


CHIPOTLE CHICKEN TENDERS WITH CUCUMBER SLAW RECIPE - FOOD.COM
I'd never have thought of joining the slaw ingredients, but it totally ... Apr 8, 2016 - This adapted-from-Emeril recipe was a delightful surprise of combined flavors. I'd never have thought of joining the slaw ingredients, but it totally. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and ...
From pinterest.com


CHIPOTLE CHICKEN TACOS WITH CABBAGE SLAW - BETTERBODY FOODS
Directions. Combine cabbage, lime juice, avocado oil, and salt in a large bowl. Toss and let stand for 10 minutes. Add onion and cilantro, then gently mix prior to serving. Heat 1 Tbsp avocado oil in a large nonstick frypan to medium heat. Add shredded chicken and heat, toss in taco seasoning and stir to coat chicken.
From betterbodyfoods.com


GRILLED CHIPOTLE CHICKEN - FEASTING AT HOME
2018-07-24 Preheat grill to medium-high. Place marinade ingredients in a food processor and process into a paste. Place the chicken and marinade in a ziplock bag and massage well to mix and coat all sides well. (Or brush all sides well with marinade and place in a container.) Marinate 20 mins or up to 3 days.
From feastingathome.com


SEARCH FOR RECIPES
1) Pour the chipotle peppers and adobo sauce into a blender. Add 240ml of the buttermilk; cover and process until the peppers are completely pureed. 2) Place the chicken in a large zip-top plastic bag and add the buttermilk mixture and the remain
From foodnetwork.co.uk


CHIPOTLE CHICKEN TACOS WITH HONEY-LIME SLAW RECIPE - SIDECHEF
In a small bowl, combine Plain Greek Yogurt (1/4 cup) , Mayonnaise (2 Tbsp) , juice of a Lime (1) , Honey (1 Tbsp) , and Ground Cumin (1 tsp) . Toss with the Coleslaw Mix (1 bag) . Taste and season as needed with Salt (to taste) and Ground Black Pepper (to taste) . Step 5. Heat a non-stick pan over medium-high heat.
From sidechef.com


CHIPOTLE CHICKEN TENDERS RECIPE WITH SPICY SLAW - MY HEALTH THREE
2019-11-07 1 tablespoon mashed canned chipotle chiles in adobo sauce (use the soft chiles) 1 teaspoon honey; 3 cups finely sliced cabbage, a combination of green and purple; 1/2 cup grated carrots; 1/2 cup thin sliced sweet yellow onion; 1 jalapeño pepper, ribs and seeds removed, minced (pickled jalapeños are good too) For the chicken tenders: 1 1/2 ...
From myhealththree.blogspot.com


CHIPOTLE SLAW - MIDWEST FOODIE
2019-06-25 Instructions. To a medium bowl add sour cream, lime juice, lime zest, mayonnaise, cilantro, chiles in adobo, honey and a large pinch of salt and pepper. Whisk until combined. Add broccoli slaw and stir to combine until everything is well coated in the dressing. Enjoy!
From midwestfoodieblog.com


CHIPOTLE CHICKEN TENDERS WITH SLAW RECIPE | FOODIFUL
2 eggs, lightly beaten; 2 Tbsp chipotle mayonnaise; 2 cups panko breadcrumbs; 500 g chicken tenderloins, trimmed, halved lengthways; vegetable oil, for shallow frying
From mastercook.com


KICKIN' CHIPOTLE FRIED CHICKEN FILLETS WITH COOL CUCUMBER …
1) Pour the chipotle peppers and adobo sauce into a blender. Add 240ml of the buttermilk; cover and process until the peppers are completely pureed. 2) Place the chicken in a large zip-top plastic bag and add the buttermilk mixture and the remaining buttermilk over the chicken. Refrigerate for at least 3 hours or up to overnight.
From foodnetwork.co.uk


CHIPOTLE CHICKEN AND BISCUIT | DWARDCOOKS 7 WW SP
In bowl #1, add about a half a cup of flour and 1 tsp each of salt and pepper. In bowl #2, add 3 eggs, dijon, pickle juice, and hot sauce. Whisk together. In bowl #3, add bread crumbs, remaining seasonings, and 1 tsp each of salt and pepper. 5. Dredge chicken in bowl #1, and pat chicken breast so excess flour comes off.
From dwardcooks.com


Related Search