Spicy Chicken With Carrot And Herb Salad Food

THAI CHICKEN WITH CARROT-GINGER SALAD

Steps:

• Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
• Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

SPICY RANCH CHOPPED CHICKEN CABBAGE SALAD

Steps:

• Marinate your chicken for at least 30 minutes: in a large bowl, add chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and freshly ground black pepper. Toss well to combine, then place in the fridge until ready to use.
• While the chicken is marinating you can prep and chop the veggies for the salad. Place all ingredients for the salad in the bowl, except the tortilla strips (and the dressing).
• Make your dressing by combining the following ingredients in a medium bowl or mason jar: greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill, salt, water and hot sauce. Mix or shake until well combined, taste, and add more hot sauce if you like it spicier, then pour dressing all over the salad and use a tongs to combine salad together with dressing.
• When ready to grill chicken: Preheat your grill to 400 degrees F and scrape off any leftover bits from the grates. Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 7-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Cook time will vary a bit depending on the size of your chicken breast, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer.
• Once chicken is done, cut into strips and top the salad with it, then add tortilla strips. Garnish/top with avocado, cilantro and green onion.

SPICY CHICKEN SALAD

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.

CHICKEN AND HERB SALAD WITH NUOC CHAM

Steps:

• In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
• Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
• Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

SPICY CHICKEN AND SPELT SALAD

Steps:

• Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
• Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
• While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
• Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

SPICY CHICKEN WITH CARROT AND HERB SALAD

Steps:

• Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
• Preheat a barbecue grill to medium high.
• Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
• Spray each side of chicken fillets with cooking spray and put on the barbecue grill and reduce the heat to medium and cook on each side for 5 to 6 minutes or until cooked through and transfer to a plate and cover loosely with foil and set aside for 2 to 3 minutes to rest.
• CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
• Add the orange juice and season with pepper and toss to combine.
• Slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.