Zippy Chicken Coleslaw Recipes

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ZIPPY CHICKEN COLESLAW



Zippy Chicken Coleslaw image

"The ramen noodles give this hearty salad a little crunch, but it's still just as good the next day when they've softened up," says Kathy Egan of Oceanside, California.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 9 servings.

Number Of Ingredients 22

1 tablespoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 pound boneless skinless chicken breast
1 package (3 ounces) hot and spicy ramen noodles
4 cups shredded cabbage
2 cups broccoli coleslaw mix
3 green onions, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
DRESSING:
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons cider vinegar
2-1/4 teaspoons water
2-1/4 teaspoons canola oil
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°. When chicken is cool enough to handle, shred with two forks; cool completely. , Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. , In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw; toss to coat.

Nutrition Facts : Calories 132 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CRISPY CHICKEN AND POTATOES WITH CABBAGE SLAW



Crispy Chicken and Potatoes with Cabbage Slaw image

Developed for our #cook90 initiative, these cumin-spiced chicken thighs and potatoes are balanced by a zippy alternative to coleslaw. The recipe serves 4 tonight, or 2 with leftovers to make "Nextover" Chicken Tacos with Quick Refried Beans tomorrow.

Provided by David Tamarkin

Categories     #cook90     Dinner     Chicken     Cabbage     Potato     Healthy     Wheat/Gluten-Free     Roast

Yield Serves 4, or 2 with leftovers

Number Of Ingredients 12

1/4 cup plus 2 tablespoons olive oil, divided
1 tablespoon plus 1 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
12 ounces baby Yukon Gold potatoes, halved (about 2 cups)
8 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess skin and fat, patted dry
2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage)
1/2 cup very thinly sliced red onion (about 1/4 onion)
1/4 cup chopped mint
1-2 tablespoons very thinly sliced jalapeño
2 tablespoons white wine vinegar
1/2 teaspoon honey

Steps:

  • Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
  • Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
  • Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
  • If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
  • Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
  • Do Ahead
  • Chicken and slaw can be made 2 days ahead; cover and chill.

ZIPPY CHICKEN ENCHILADAS



Zippy Chicken Enchiladas image

Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. -Julie Moutray, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 10

1 can (16 ounces) refried beans
10 flour tortillas (8 inches), warmed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
3 to 4 cups cubed cooked chicken
3 cups shredded cheddar cheese, divided
1 can (15 ounces) enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced ripe olives
Shredded lettuce, optional

Steps:

  • Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 487 calories, Fat 23g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1001mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.

ZIPPY CHICKEN COLESLAW



Zippy Chicken Coleslaw image

The ramen noodles five this hearty salad a little crunch, but it's still just as good the next day when they've softened up. Taken from the Light & Tasty magazine.

Provided by jonesies

Categories     Chicken Breast

Time 32m

Yield 9 serving(s)

Number Of Ingredients 21

1 tablespoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 lb boneless skinless chicken breast
1 (3 ounce) package ramen noodles (hot and spicy flavor)
4 cups cabbage, shredded
2 cups broccoli coleslaw mix
3 green onions, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons almonds, sliced and toasted
3 tablespoons sugar
2 tablespoons reduced sodium soy sauce
4 1/2 teaspoons cider vinegar
2 1/4 teaspoons water
2 1/4 teaspoons canola oil
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the first 8 ingredients; rub the mixture over both sides of chicken.
  • Broil chicken 3-4 inches from the heat for 5-6 minutes on each side or until juices run clear.
  • When chicken is cool enough to handle, shred with two forks; cool completely.
  • Set aside seasoning packet from ramen noodles.
  • Break noodles into small pieces; place in a large bowl.
  • Add the cabbage, broccoli slaw, onions, sesame seeds, almonds and chicken.
  • In a jar with a tight fitting lid, combine the last 6 ingredients to make the dressing (from sugar to pepper).
  • Add the contents of seasoning packet to the dressing; shake well.
  • Pour over coleslaw and toss to coat.

Nutrition Facts : Calories 134.6, Fat 5.2, SaturatedFat 1.1, Cholesterol 14.6, Sodium 337.4, Carbohydrate 14.4, Fiber 1.7, Sugar 5.8, Protein 8.4

ZIPPY CHICKEN SALAD



Zippy Chicken Salad image

I had some left over smoked chicken and wanted a differnt chicken salad. My family loved this version. This dressing would work equally well on roasted or grilled chicken. It just gives the salad a little more zing! (I also used this dressing on coleslaw :) for fish tacos. ) Enjoy!

Provided by Misty Mathews

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups cubed cooked chicken
1/2 cup light mayonnaise
1/2 teaspoon cumin
1/8 cup fresh lime juice
1/2 teaspoon jalapeno (seeded)
1 pinch salt and black pepper

Steps:

  • combine all ingredients and chill at least 1 hour for flavors to come togeather.

Nutrition Facts : Calories 220.1, Fat 14.6, SaturatedFat 2.8, Cholesterol 63, Sodium 292.2, Carbohydrate 3.3, Fiber 0.1, Sugar 1.4, Protein 17.8

ZIPPY CHICKEN COLESLAW



Zippy Chicken Coleslaw image

'The ramen noodles give this hearty salad a little crunch, but it's still just as good the next day when they've softened up,' says Kathy Egan of Oceanside, California.

Provided by Allrecipes Member

Time 50m

Yield 9

Number Of Ingredients 21

1 tablespoon paprika
½ teaspoon dried thyme
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
½ pound skinless, boneless chicken breast halves
1 (3 ounce) package ramen noodle pasta with flavor packet
4 cups shredded cabbage
2 cups broccoli coleslaw mix
3 medium (4-1/8" long)s green onions, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
4 ½ teaspoons cider vinegar
2 ¼ teaspoons water
2 ¼ teaspoons canola oil
⅛ teaspoon pepper

Steps:

  • In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken is cool enough to handle, shred with two forks; cool completely.
  • Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 16.6 g, Cholesterol 14.6 mg, Fat 4.9 g, Fiber 3.1 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 403.1 mg, Sugar 7.3 g

ZIPPY CHICKEN COLESLAW



Zippy Chicken Coleslaw image

'The ramen noodles give this hearty salad a little crunch, but it's still just as good the next day when they've softened up,' says Kathy Egan of Oceanside, California.

Provided by Allrecipes Member

Time 50m

Yield 9

Number Of Ingredients 21

1 tablespoon paprika
½ teaspoon dried thyme
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
½ pound skinless, boneless chicken breast halves
1 (3 ounce) package ramen noodle pasta with flavor packet
4 cups shredded cabbage
2 cups broccoli coleslaw mix
3 medium (4-1/8" long)s green onions, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
4 ½ teaspoons cider vinegar
2 ¼ teaspoons water
2 ¼ teaspoons canola oil
⅛ teaspoon pepper

Steps:

  • In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken is cool enough to handle, shred with two forks; cool completely.
  • Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 16.6 g, Cholesterol 14.6 mg, Fat 4.9 g, Fiber 3.1 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 403.1 mg, Sugar 7.3 g

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