Sweet Chili Chicken Salad Recipes
SWEET CHILI CHICKEN SALAD
Time 58m
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375˚F. Set chicken on a parchment paper-lined baking pan. Combine the 1/3 cup sweet chili sauce and 2 Tbsp. of the lime juice in a small bowl; pour over the chicken. Bake chicken 25 minutes, basting occasionally, or until cooked through. Cool the chicken to room temperature, and then refrigerate until needed below. Cook the noodles in boiling water until just tender, about 2 to 3 minutes, and then drain well. Submerge the noodles in cold water to cool, and then drain well again. Place the vegetable oil, sesame oil, soy sauce, sugar, garlic, ginger and remaining lime juice in a large bowl. Add the noodles, carrot, green onion, bell pepper, bean spouts and chopped cilantro and toss to combine. Divide the noodles among four shallow bowls. Slice the chicken and arrange one breast on top of each salad, drizzling it with any sauce remaining in the baking pan. Top and garnish salads with cilantro springs, lime wedges and chopped peanuts, if using. Serve with salads with additional Thai-style sweet chili sauce, if desired. Note: Thai-style sweet chili sauce and Chinese-style egg noodles are available in our Asian foods aisle. Diamond brand noodles were used when testing this recipe. Recipe Options: Use rice noodles instead egg noodles. Replace some of the vegetables called for with others that appeal, such as chilled, blanched snow peas, sliced Napa cabbage, or grated English cucumber. Instead of chicken breast, roast and glaze a 1 1/4 lb. piece of pork tenderloin with the sweet chili sauce mixture. Cooking time, at the same temperature called for, for the chicken, will be about 30 minutes. Once chilled, thinly slice and divide and arrange the pork on top of the noodles.
CHICKEN AND NORTHERN BEANS WHITE CHILI
Chili is one of our go-to winter dishes but there comes a time, about halfway through the season, when we tire of all our favorite cold weather recipes. If you know the feeling, we suggest this recipe as an antidote! It's got all the heartiness of your standard bowl o' red but has a couple of differentiators that make it deliciously different. It's brothy base makes it taste a little lighter as does the inclusion of chicken (or turkey, if you desire). But the seasoning is what will really wake up your taste buds-in addition to the expected chili powder, this recipe includes dried basil and most surprising of all: ground cloves. Though you wouldn't expect it, the sweet and peppery flavor of cloves goes beautifully in chili. So, next time you need a winter warm-up meal, we suggest this recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in 4-quart Dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally until onion is tender.
- Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Serve with tomato and tortilla chips.
Nutrition Facts : Calories 435, Carbohydrate 40 g, Cholesterol 100 mg, Fiber 10 g, Protein 431 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 650 mg
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- Trim any small white tendons from the chicken tenderloins and set aside. In a shallow dish like a pie plate, whisk the egg and milk together until well blended. Combine the breadcrumbs, salt and pepper and spread on a dinner plate or sheet of wax paper.
- Dip each piece of chicken first in the egg, then in the crumb mixture, pressing lightly to be sure the crumbs adhere well.
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