SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS
The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
- Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
- Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.
THAI SWORDFISH SALAD IN LETTUCE CUPS
Steps:
- Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan. In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime. Pour the marinade over the swordfish and let marinate for 1 hour. Heat a ridged grill pan (or barbecue) until very hot. Remove the swordfish skewers from the marinade and grill about 4 minutes per side. Take care not to overcook so the fish remains moist.
- In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. Season with salt and pepper. Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots.
COOL & CRUNCHY CHICKEN SALAD
When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. -Sarah Smiley, Bangor, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.
Nutrition Facts : Calories 340 calories, Fat 24g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SPICY CHICKEN SALAD WITH CRISPY PORK SKINS
Served with sliced radishes and crispy pork skins, this spicy chicken salad looks like restaurant fare-but you can make it at home in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Mix mayo and pepper sauce in large bowl.
- Reserve 1/2 cup radishes and 2 Tbsp. onions. Add all remaining ingredients except pork skins to mayo mixture; mix lightly.
- Refrigerate several hours or until chilled. Top with reserved radishes and onions just before serving. Serve with pork skins.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
SPICY CHICKEN LETTUCE WRAPS
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.
Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
SPICY CHICKEN SALAD
Try a Spicy Chicken Salad for a little extra attitude. This Spicy Chicken Salad has chili powder and cayenne pepper, plush a dash of cinnamon, too.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
CRUNCHY ASIAN LETTUCE AND NOODLE CHICKEN SALAD
You can make this vegetarian by omitting the chicken and all salad ingredient amounts may be adjusted to taste --- this salad is delicious!
Provided by Kittencalrecipezazz
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
- In a large serving bowl combine the lettuce with chopped chicken and green onions.
- Chill until ready to serve.
- Just before serving mix in the chow mein noodles, orange segments and sesame seeds.
- Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side).
- Serve immediately.
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