SPICY CHICKEN AND SPELT SALAD
Steps:
- Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
- Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
- While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
- Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 21.8 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 1.6 g, Sodium 643.1 mg, Sugar 4 g
SPICY CHICKEN SALAD
Try a Spicy Chicken Salad for a little extra attitude. This Spicy Chicken Salad has chili powder and cayenne pepper, plush a dash of cinnamon, too.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss chicken, celery and onions in large bowl.
- Mix next 5 ingredients until blended. Add to chicken mixture; mix lightly.
- Refrigerate several hours or until chilled. Serve each portion with 1 cup grapes and 5 crackers.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
SPICY CHICKEN SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
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.
SPICY CHICKEN AND SPELT SALAD
This is a colorful and wonderfully zippy chicken and spelt salad with a spicy soy sauce dressing.
Provided by Always Cooking Up Something
Categories Grain Salads
Time 1h45m
Yield 10
Number Of Ingredients 22
Steps:
- Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
- Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
- While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
- Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 21.8 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 1.6 g, Sodium 643.1 mg, Sugar 4 g
SPICY WARM CHICKEN SALAD
This hearty main-dish salad, sent in by Iola Egle of Bella Vista, Arizona, makes a great cool-weather entree. It's colorful, delicious and filled with the kind of heat that's great after a chilly football game or hike. Best of all, you can have it on the table in half an hour!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside. , In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside. , Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.
Nutrition Facts : Calories 417 calories, Fat 11g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1054mg sodium, Carbohydrate 65g carbohydrate (23g sugars, Fiber 8g fiber), Protein 16g protein.
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