Best 3 Chili Chicken Salad Recipes

Are you craving a flavorful and healthy meal that combines the zesty taste of chili with the freshness of chicken and salad? Look no further than chili chicken salad! This delectable dish is a perfect blend of protein, vegetables, and spices, making it a great option for lunch, dinner, or even as a light snack. With a variety of recipes available, you can customize your chili chicken salad to suit your taste preferences and dietary needs. Whether you prefer a classic chili chicken salad with mayonnaise and a sprinkle of cheese or a more adventurous version with a tangy dressing and a variety of vegetables, you're sure to find a recipe that satisfies your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD

Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 5h45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup chili garlic sauce
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 cloves garlic, grated
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken, cut into pieces
1 tablespoon minced fresh cilantro
Cucumber Salad, recipe follows
3 tablespoons rice vinegar
1 tablespoon honey
4 Persian cucumbers, cut in half lengthwise and sliced
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
Preheat the oven to 350 degrees F.
Bake the chicken, covered in foil, for 35 to 45 minutes.
Meanwhile, preheat the grill to medium high.
Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

GRILLED CHILI LIME CHICKEN FAJITA SALAD RECIPE

Grilled Chili Lime Chicken Fajita Salad Recipe image

Provided by PineyCook

Number Of Ingredients 18

Ingredients

Marinade/Dressing:
3 tablespoons olive oil
100 ml (just over 1/3 cup) freshly squeezed lime juice
2 tablespoons fresh chopped cilantro/coriander
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chilli flakes (adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
1/2 yellow capsicum/bell pepper, deseeded and sliced
1/2 red capsicum/bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups cos lettuce leaves, washed and dried
2 avocados, sliced
Extra coriander leaves to garnish
Sour cream (optional) to serve

Steps:

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream

CHILI CHICKEN SALAD

Chili Chicken Salad image

A whole meal chicken salad, with lots of taste, from Cooking Light. A very satisfying meal. (Cook time includes 20 minutes chill time.)

Provided by Derf2440

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon water
1/4 teaspoon pepper
2 garlic cloves
1 lb boneless skinless chicken breast
vegetable oil cooking spray
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
2 tablespoons water
1 tablespoon vegetable oil
1 cup frozen whole kernel corn, thawed (or fresh)
1/2 cup sliced green onion
6 cups tightly packed sliced romaine lettuce

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.

Tips:

Choose the right chicken. For the best flavor and texture, use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, pound them thin before cooking so they cook evenly.
Cook the chicken properly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. This can be done by pan-frying, baking, or grilling the chicken.
Shred the chicken. Once the chicken is cooked, shred it into small pieces using two forks or a meat shredder.
Make the dressing. The dressing for chili chicken salad is typically made with mayonnaise, sour cream, chili powder, cumin, and lime juice. You can also add other ingredients, such as chopped cilantro, chopped onion, or diced jalapeño peppers.
Combine the ingredients. In a large bowl, combine the shredded chicken, dressing, and any other desired ingredients.
Chill the salad. Before serving, chill the salad for at least 30 minutes to allow the flavors to meld.

Conclusion:

Chili chicken salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying salad that the whole family will enjoy.

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