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Chicken Salad Recipes

chicken salad recipes

Larb Gai - Spicy Thai Chicken Salad Recipe
This salad has a wonderful variety of flavors and textures. Use fresh herbs in this recipe.
4 servings 25 minutes 15 min prep

1 lb boneless skinless chicken breast, minced in food processor (No Substitutions)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2-teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1-teaspoon garlic and red Chile paste
Thinly sliced cabbage or lettuce, for serving
Fresh cilantro stem, for garnish

Heat nonstick skillet over medium heat, no oil necessary. Add chicken stir until cooked through. Remove from heat drain excess liquid. Add fish sauce and limejuice. Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground Chile garlic paste. Adjust seasoning to taste. Serve immediately over lettuce leaves or thinly sliced cabbage. Garnish with cilantro sprigs.

chicken salad recipes

Spicy Chicken Salad Recipe

2 lb. boneless chicken, chopped.
2 tbs. peanut oil
8 cloves garlic, minced and pasted.
1-stalk lemon grass, trimmed and chopped
2-shallots finely chopped.
2 - 3 green onions (use white part only), finely chopped
1 cup chopped fresh mint leaves
3 small pieces dried galanga, toasted and then ground finely.
2-4 tsp. ground roasted dried chilies.
3 Tbs. fish sauce
2-3 tbs. of limejuice
1-2 tsp. sugar
3 Tbs. ground roasted rice.

Cook the chopped or ground chicken in a little bit of oil in a wok until thoroughly cooked, breaking into small bites. Keep separate. Prepare the garlic, lemon grass, shallot, green onions and mint. Toast the galanga in a small dry pan over medium heat until the pieces are darkened and slightly charred. Let cool before grinding in a clean coffee grinder to a fine powder. Then roast a handful of whole dried chilies
in the pan, turning frequently until they are darkened and slightly charred. Grind into a fine powder. Toss the cooked chicken with the garlic, lemon grass, shallot, and green onion, mint; ground toasted galanga and chilies, fish sauce and limejuice. Mix well for around 2-3 minutes. Flavor or taste can be changed based on desire. Toss the toasted rice powder into the mixture and serve salad at room temperature. You can add assorted vegetables into it.

chicken salad recipes

Mexicali Salad with Spicy Chicken Tenders
Prep Time: 25 min Total Time: 25 min 4 servings

1/3-cup shake-n-bake chicken seasoned coating mix
1/2 tsp. ground red pepper (optional)
4 boneless skinless chicken breast halves (1-1/4 lb.), each cut in half lengthwise
1 Tbsp. vegetable oil
1 bag (10 oz.) mixed salad greens
1 can (7 oz.) corn, drained
1 cup canned black beans, drained, rinsed
1/2 cup Shredded Cheddar Cheese
1/2-cup ranch dressing can use light dressing

MEASURE 1/3 cup coating mix and place in plastic bag with ground red pepper; coat chicken as directed on package. HEAT oil in large skillet on medium heat. Add chicken; cook 12 to 15 minutes or until chicken is cooked through, turning over after 7 minutes. Cut into slices, if desired. TOSS greens with corn and beans in large bowl. Top with chicken; sprinkle with cheese. Serve with dressing.

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