Chili Chicken Salad Food

CHILLI-LIME CHICKEN SALAD

Steps:

• Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
• If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

SWEET CHILI CHICKEN SALAD

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.

CHILI CHICKEN SALAD

Steps:

• Position knife blade in food processor bowl, and add first 6 ingredients, or process in blender.
• Process until a paste forms, scraping sides occasionally.
• Place chicken in a shallow dish, spread onion mixture evenly over both sides of each piece.
• Cover and chill 20 minutes.
• Place chicken on rack of broiler pan coated with cooking spray.
• Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until done.
• Cut chicken across grain into thin slices, set aside and chill, if desired.
• Combine mustard and next 3 ingredients in a small bowl, stir with a wire whisk until blended.
• Stir in corn and green onions.
• Divide sliced lettuce evenly among 4 salad plates, and top with warm or chilled chicken slices.
• Pour dressing evenly over salads.

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

BUFFALO CHICKEN CHILI

Steps:

• Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
• Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

SPICY CHICKEN SALAD

Steps:

• Toss chicken, celery and onions in large bowl.
• Mix next 5 ingredients until blended. Add to chicken mixture; mix lightly.
• Refrigerate several hours or until chilled. Serve each portion with 1 cup grapes and 5 crackers.

CHILLI CHICKEN & BACON SALAD

Steps:

• Heat the oven to 220c/fan 200c/gas 7. Brush both sides of the chicken with 1⁄2 tbsp chilli sauce, season well and put on a large baking sheet. Mix 2 tbsp chilli sauce with the lime juice and 1 tbsp water to make a dressing.
• Dice the oven chips and scatter round the chicken on the baking tray, then add the bacon rashers. Bake in the oven for 15 mins until the potatoes and bacon are crispy and the chicken is cooked, but still nice and juicy.
• Toss the watercress, chicory, spring onions and avocados in half the dressing and pile onto a platter. Slice the chicken and scatter on top of the salad with the bacon and potato. Spoon over the remaining dressing and eat while it's still warm.

CHILI SALAD

Steps:

• In salad bowl, combine all but the chili.
• Heat chili until bubbly.
• Pour over salad, tossing lightly to coat.
• Serve immediately.