Spicy Chicken Chipotle Salad Recipes

CHIPOTLE CHICKEN SALAD

Steps:

• Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.

SPICY CHICKEN-CHIPOTLE SALAD

Steps:

• Heat oven to 375°F.
• Combine coating mix and seasonings in medium bowl; stir in cheese. Coat chicken with cheese mixture, pressing into chicken to secure. Place on baking sheet sprayed with cooking spray.
• Bake 28 to 30 min. or until chicken is done (165ºF).
• Toss salad greens with remaining ingredients in large bowl.
• Chop chicken; place over salad.

SMOKY CHIPOTLE CHICKEN SALAD

Steps:

• In a large bowl combine the mayonnaise, vinegar, pureed chipotles, thyme, salt, and pepper. Stir in the celery, onions, pepper, and chicken until the chicken salad is well combined. Serve chilled.
• Place the chicken and add-ins in a pot: Arrange the chicken in a single layer on the bottom of the pot. It's fine if they overlap a little, but they cook more evenly if they are in a single layer. Scatter the salt and seasonings over top.
• Cover the chicken with water: If using wine, pour this over the chicken first. Pour in enough cool water to cover the chicken by an inch or so.
• Bring the water to a boil: Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil. You'll see some white scummy foam collecting on the surface as the water comes to a boil-if you'll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it's fine to leave it.
• Reduce to a simmer, cover, and cook: As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Begin checking the chicken after 8 minutes: it is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165 F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat.
• Remove from the poaching liquid: Remove the chicken from the poaching liquid and place it on a cutting board.

SWEET 'N SPICY CHICKEN SALAD

Steps:

• Fill 3-quart saucepan two-thirds full of water; heat to boiling. Empty pasta mix (from Suddenly Salad box) into boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain; rinse with cold water. Shake to drain well.
• In large serving bowl, stir together seasoning mix (from Suddenly Salad box), sweet-and-sour sauce, mayonnaise and sour cream. Add chicken, mango, bell pepper, onions, beans and cooked pasta; toss until evenly coated. Sprinkle with cilantro.

CHIPOTLE CHICKEN

Steps:

• Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

SWEET AND SPICY CHIPOTLE CHICKEN

Steps:

• Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight., Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. , Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.