Best 2 Spicy Warm Chicken Salad Recipes

Tantalize your taste buds with a culinary journey to the world of spicy and warm chicken salad, a delightful symphony of flavors that will ignite your senses. This article presents a captivating collection of recipes that cater to diverse preferences and dietary restrictions, ensuring an unforgettable dining experience for every palate. From the classic mayonnaise-based rendition to a lighter yogurt-dressed version, each recipe offers a unique twist on this beloved dish. Gluten-free and vegetarian alternatives are also included, ensuring inclusivity and accessibility for all food enthusiasts. Whether you seek a quick and easy weeknight meal or an impressive centerpiece for your next gathering, these recipes promise to deliver satisfaction with every bite.

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SPICY WARM CHICKEN SALAD

Spicy Warm Chicken Salad image

This hearty main-dish salad, sent in by Iola Egle of Bella Vista, Arizona, makes a great cool-weather entree. It's colorful, delicious and filled with the kind of heat that's great after a chilly football game or hike. Best of all, you can have it on the table in half an hour!

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 envelope onion soup mix
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 can (15 ounces) pinto beans, rinsed and drained
1 cup frozen corn
1/2 cup picante sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup jalapeno pepper jelly
1 tablespoon lemon juice
2 cups chopped iceberg lettuce
2 cups torn romaine
1 small sweet red pepper, thinly sliced
1/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and chopped, optional

Steps:

Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside. , In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside. , Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.

Nutrition Facts : Calories 417 calories, Fat 11g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1054mg sodium, Carbohydrate 65g carbohydrate (23g sugars, Fiber 8g fiber), Protein 16g protein.

WARM SPICY CHICKEN SALAD

Warm Spicy Chicken Salad image

I make lots of variations on this. Sometimes I add tomatoes or sun-dried tomatoes,croutons, cucumber, red onions, pine nuts, olives-whatever is on hand and needs using. Prep time includes 30 minutes marinating.

Provided by JustJanS

Categories Lunch/Snacks

Time 1h13m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 skinless chicken pieces (about 150g each)
1 tablespoon sambal oelek or 1 fresh chili, finely chopped
1 clove garlic, crushed
1 teaspoon grated gresh ginger
1 tablespoon lemon juice
2 -3 tablespoons cajun seasoning
2 tablespoons oil
1 bunch asparagus, trimmed and cut into 8 cm lengths (250g)
100 g mixed salad greens
2 red capsicums, sliced (bell peppers)
50 g beans, shoots
100 g snow peas, topped and tailed
1/4 cup cashews, toasted
1/4 cup natural yoghurt
3 tablespoons oil
3 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon grated ginger
3 tablespoons chopped fresh coriander (cilantro)

Steps:

Combine chicken, sambal oelek, garlic, ginger and lemon juice in a bowl and marinate for 30 minutes-marinating longer will make the salad tastier and spicier.
Remove the chicken from the marinade and coat in the Cajun seasoning.
Heat the oil in a pan and fry the chicken for about 5 minutes, or until just cooked through.
Remove the chicken from the pan, set aside and keep warm.
Boil, or steam the asparagus until tender.
Combine all remaining salad ingredients including asparagus in a bowl, toss with the dressing and divide among 4 plates.
Slice chicken and divide amongst the 4 plates.
Serve with a dollop of yoghurt on each.
DRESSING: Combine all dressing ingredients in a screw-top jar.
Shake until well mixed.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will result in a more delicious salad. Look for organic or locally-sourced chicken, crisp celery and carrots, and a ripe avocado.
Cook the chicken perfectly: Overcooked chicken is dry and tough, so be careful not to overcook it. Cook the chicken until it is just cooked through, or until it reaches an internal temperature of 165°F.
Use a flavorful dressing: The dressing is what really brings the salad together, so make sure to use a dressing that you love. The recipe in the article includes a simple but flavorful dressing made with Greek yogurt, mayonnaise, Dijon mustard, honey, and spices.
Add some crunch: Crunchy vegetables and nuts add texture and flavor to the salad. Try adding celery, carrots, radishes, or almonds.
Serve the salad immediately: Chicken salad is best served immediately after it is made. However, if you need to make it ahead of time, you can store it in the refrigerator for up to 24 hours.

Conclusion:

Spicy warm chicken salad is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. With a few simple tips, you can make sure that your chicken salad is always perfect.

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