Picante Broccoli Chicken Salad Recipes

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BROCCOLI CHICKEN SALAD



Broccoli Chicken Salad image

A sweet and creamy dressing coats this hearty chicken-and-veggie salad shared by Susan Blades of Grand Prairie, Texas.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups fresh broccoli florets
1/4 cup chopped red onion
2 tablespoons salted sunflower kernels
2 tablespoons golden raisins
2 bacon strips, cooked and crumbled
1/3 cup mayonnaise
1 tablespoon sugar
1 tablespoon red wine vinegar

Steps:

  • In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 551mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 36g protein.

PICANTE BROCCOLI CHICKEN SALAD



Picante Broccoli Chicken Salad image

Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece! -Krista Shumway, Billings, Montana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup picante sauce
1 garlic clove, minced
1/2 to 1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups fresh broccoli florets
1 cup diced fresh tomato
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 cup julienned green pepper
1/4 cup julienned sweet red pepper
Flour tortillas, warmed

Steps:

  • In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas.

Nutrition Facts : Calories 210 calories, Fat 16g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

TEXAS 2-STEP CHICKEN PICANTE



Texas 2-step chicken Picante image

Make and share this Texas 2-step chicken Picante recipe from Food.com.

Provided by ImNotHere

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless chicken breast halves
1 1/2 cups picante sauce
3 tablespoons packed light brown sugar
1 tablespoon dijon-style mustard
3 cups hot cooked rice

Steps:

  • Put chicken in a 2 qt.
  • shallow baking dish.
  • Mix picante, sugar& mustard.
  • Pour over chicken.
  • Bake@ 400 for 25 minutes.
  • Serve w/ rice.

Nutrition Facts : Calories 439.6, Fat 8.1, SaturatedFat 2.2, Cholesterol 82.3, Sodium 656.4, Carbohydrate 56, Fiber 2, Sugar 12.9, Protein 34

PICANTE MARINATED CHICKEN



Picante Marinated Chicken image

This is an easy recipe that I use when ingredients in my house are limited. The picante sauce and Dijon mustard complement each other. Serve over cooked rice if desired.

Provided by LILQUIZ

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 6

Number Of Ingredients 5

½ cup picante sauce
¼ cup Dijon-style prepared mustard
2 tablespoons lemon juice
6 skinless, boneless chicken breast halves
2 tablespoons olive oil

Steps:

  • In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
  • Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 6 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 1 g, Sodium 494.5 mg, Sugar 0.9 g

BROCCOLI, CAULIFLOWER & CHICKEN SALAD



Broccoli, Cauliflower & Chicken Salad image

Made with broccoli, cauliflower, red peppers and cherry tomatoes, this chilled chicken salad has nearly every color of the rainbow!

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 4 servings, about 2 cups each

Number Of Ingredients 7

2 cups each broccoli and cauliflower florets
1 red pepper, cut into strips
1-1/2 cups chopped cooked boneless skinless chicken breast s
1 cup cherry tomatoes, halved
1/2 cup KRAFT Lite Ranch Dressing
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Combine vegetables, chicken and tomatoes in large bowl. Add dressing; toss to coat.
  • Add cheese and bacon; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 820 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 5 g, Protein 28 g

CHICKEN PICANTE



Chicken Picante image

It doesn't get any easier, or any better than this. The brown sugar mixed with picante sauce is a great new twist for chicken. We like this over rice.

Provided by MizzNezz

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breast halves
1 (16 ounce) jar picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard

Steps:

  • Place chicken in greased, shallow sided baking dish.
  • Mix picante sauce, brown sugar, and mustard.
  • Pour sauce over chicken.
  • Bake, uncovered at 400* for 30-35 minutes, or until juices run clear.

Nutrition Facts : Calories 204.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 868.7, Carbohydrate 18.1, Fiber 2.1, Sugar 13.9, Protein 29.3

BREADED PICANTE CHICKEN



Breaded Picante Chicken image

It's a yummy breaded zesty chicken that the entire family will love! I suggest serving it over mashed potatoes.

Provided by Amber

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts, cut into cubes
1 cup buttermilk
½ cup self-rising flour, or as needed
¼ teaspoon seasoned salt (such as Season-All®), or to taste
salt and ground black pepper to taste
3 tablespoons vegetable oil, or more as needed
1 (16 ounce) jar picante sauce

Steps:

  • Combine chicken and buttermilk in a bowl. Refrigerate 20 to 30 minutes.
  • Mix flour, seasoned salt, salt, and black pepper in a bowl.
  • Drain buttermilk from chicken and softly pat dry with paper towel. Mix chicken in flour mixture until well coated on all sides.
  • Heat oil in a saucepan over medium heat.
  • Fry chicken in 2 batches in the hot oil until no longer pink in the center and the juices run clear, about 10 minutes per batch; drain on a plate lined with paper towel.
  • Rinse saucepan and return to medium heat. Stir chicken and picante sauce together in the pan; cook until hot, about 5 minutes.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 20.9 g, Cholesterol 71.6 mg, Fat 14.8 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 2.9 g, Sodium 1106.3 mg, Sugar 6.6 g

CHICKEN-THIGH PICCATA WITH BROCCOLI RABE



Chicken-Thigh Piccata with Broccoli Rabe image

For a winning weeknight chicken dinner, a briny piccata sauce made with lemon juice, capers, and butter is a perfect match for boneless, skinless chicken thighs. This deceptively simple recipe can be pulled together in under thirty minutes.

Provided by Sarah Carey

Categories     Chicken Thigh Recipes

Time 25m

Number Of Ingredients 11

4 boneless, skinless chicken thighs, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour, plus more for dredging
4 tablespoons extra-virgin olive oil, divided
2 tablespoons capers, drained
1 1/4 cups low-sodium chicken broth, divided
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 cloves garlic, crushed
1 bunch broccoli rabe (1 pound), trimmed
Toasted rustic bread, for serving

Steps:

  • Season chicken with salt and pepper. Dredge in flour, tapping off excess. Heat a large skillet over high; swirl in 3 tablespoons oil. Add chicken; cook until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a plate.
  • Add flour to skillet; cook 30 seconds. Add capers, then whisk in 3/4 cup broth until it comes to a boil. Whisk in lemon juice and butter. Return chicken to skillet; coat in sauce and simmer until thickened, about 30 seconds.
  • Heat remaining 1 tablespoon oil in a large saucepan over medium. Add garlic and broccoli rabe; toss to coat. Add remaining 1/2 cup broth, cover, and simmer, still over medium heat, stirring occasionally, until broccoli rabe is tender, about 10 minutes. Serve chicken and sauce over broccoli rabe, with bread.

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