Spicy Sriracha Grilled Chicken And Watermelon Salad Recipes

GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE

Steps:

• For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
• For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
• Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
• Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

GRILLED FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALAD

Steps:

• For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
• For pepper and watermelon salad:
• Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
• Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
• Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.

SPICY SRIRACHA CHICKEN STIR-FRY

Steps:

• Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
• Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
• Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
• Rinse the chicken thoroughly in a colander and pat dry.
• Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
• Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
• Serve over rice.

SRIRACHA GRILLED CHICKEN SALAD

Steps:

• Wash and pat dry chicken breast halves. Place chicken in a plastic baggie along with sriracha chili sauce and oil, squishing to evenly disperse marinade. Refrigerate and marinade 4 hours.
• Remove marinated breast and pat dry. Sprinkle with salt. Place breasts under broiler or on grill, cooking until no longer pink in center and juices run clear, about 5-10 minutes on each side. Let cool then cut into diagonal ¼ inch slices; set aside. This step can be done early in the day or even the day before.
• Divide between 2 plates the mixed greens, tomato halves and red onion. Place on top one cut-up breast per plate then top with bacon and sprinkle with Parmesan cheese.
• Drizzle over salad dressing.

SPICY SRIRACHA GRILLED CHICKEN AND WATERMELON SALAD

Steps:

• Prepare gas grill to medium heat. Cut each (8oz) chicken breast horizontally nearly through, open like book and pound to 1/2-inch. Season both sides with pinches of salt and pepper.
• In a medium bowl, toss the chicken with 2 Tbsp of the lemon juice whisked with Sriracha.
• Marinate at room temperature for 5 minutes.
• Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally.
• Let rest while preparing the salad.
• For dressing, in a small bowl, combine the remaining 4 Tbsps lemon juice with the olive oil, agave, and a pinch each of salt and pepper. Whisk well.
• In a medium bowl, gently toss arugula, watermelon, tomatoes, Feta, basil, and half of the dressing; sprinkle with salt and pepper.
• Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
• Cook's note: Though you can substitute another hot sauce for the Sriracha sauce in a pinch, we love this for its flavor, not just its heat!