Spicy Three Cheese Chicken Salad Recipes
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 THREE CHEESE CHICKEN SALAD
Chicken salad gets the hot and spicy treatment in this recipe, made with rotisserie-seasoned chicken breast and a generous splash of hot pepper sauce.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss chicken with pepper sauce in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
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SPICY CHICKEN SALAD | MEXICAN PLEASE
From mexicanplease.com
Cuisine MexicanCategory SaladServings 4Calories 630 per serving
- To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl. Dissolve the salt and add the chicken breasts, letting them brine for 30 minutes or so. If the chicken breasts aren't fully submerged then add a bit more water. I usually cover and put them in the fridge. Once brined, pat dry the chicken breasts and add them to a baking sheet. Bake at 400F for about 20 minutes or until the chicken is no longer pink inside (160F).
- Once the chicken has cooled a bit you can shred it with two forks and add it to a mixing bowl along with: 2 tablespoons adobo sauce, 1 tablespoon chile powder, a pinch of Mexican oregano (optional), and some freshly cracked black pepper. Combine well.
- For the Taco Salad, start by making the Avocado Dressing. Add the following ingredients to a blender or food processor: the flesh of 2 avocados, 10-12 rinsed cilantro sprigs, 1/2 peeled garlic clove, 1/2 teaspoon salt, 1/4 cup plain Greek yogurt, 1/4 cup olive oil, 1/2 cup water, juice of 2 limes. Combine well and take a taste, adding more lime and cilantro if you want. If it won't combine readily simply add another splash of water. Cover and keep cool until you need it.
- For the cripsy tortilla strips I baked some corn tortillas, but feel free to use tortilla chips, fried corn tortillas, or crumbled taco shells. To bake corn tortillas, spread a thin layer of oil on each side of the tortillas and bake for 8-9 minutes in a 350F oven. I usually flip them after the first 4 minutes and then take a peek after another 4 minutes. Keep in mind that you'll have the best success with thin tortillas as thicker tortillas won't crisp up as readily. More on baking corn tortillas.
THE ULTIMATE SOUTHERN CHICKEN SALAD RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (10)Calories 268 per servingCategory Lunch, Salad, Sandwiches
- Place the almonds in a small dry skillet. Set over medium heat. Toss and brown for 3-5 minutes, until golden. Turn off the heat. Meanwhile, chop all the procduce.
- Remove the skin from the chicken and pull the cooked meat off the bones. Place all the chicken meat on a cutting board and roughly chop. Discard the skin and bones.
- Set out a large mixing bowl. Place the chicken in the bowl. Then add the mayonnaise, celery, diced apple, sweet pickle relish, toasted almonds, scallions, Dijon mustard, and dill.
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From laurafuentes.com
Servings 6Total Time 10 minsCategory LunchCalories 251 per serving
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