Best 14 Warm And Limey Chicken Salad Recipes

WARM CHICKEN PARMESAN SALAD

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
• Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
• To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.

WARM AND LIMEY CHICKEN SALAD

Steps:

• In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
• Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
• Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.

WARM SHREDDED CHICKEN SALAD

Steps:

• Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.
• Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.
• To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.

WARM CHICKEN LIVER SALAD

Steps:

• Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
• Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.

WARM AND LIMEY CHICKEN SALAD

Steps:

• In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
• Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
• Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.

WARM AND LIMEY CHICKEN SALAD

Steps:

• In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
• Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
• Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.

SPICY WARM CHICKEN SALAD

Steps:

• Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside. , In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside. , Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.

LEMONY CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

CRISPY HOT CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

WARM CHICKEN & CHICORY SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the chicken all over with butter and season well, inside and out. Sit it in a small roasting tin, pour the Sherry vinegar around, and cover with foil. Roast for 2 hrs.
• Meanwhile, get all of the remaining ingredients ready. Boil the peas for 1 min until just tender. Drain well, plunge into cold water to quickly cool, then drain again and set aside.
• Once your chicken has roasted for 2 hrs, remove from oven. Pour the juices into a jug, then increase oven temp to 220C/200C fan/gas 7. Roast for a further 20-30 mins (without foil) until golden.
• Skim the fat from the juices, then boil until you have about 100ml of juices left. Stir in the extra tbsp of vinegar, olive oil and caster sugar, taste, then tip onto your serving dish with the raisins.
• When the chicken has finished its second roasting, leave until cool enough to handle (or pop on a pair of clean rubber gloves), then tear the meat in large pieces from the carcass, onto the serving dish. Add the dill, chicory, salad leaves, pine nuts and peas, then toss together with your hands. Serve straightaway with some crusty bread.

WARM LEMON & THYME CHICKEN SALAD

Steps:

• Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
• Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.

WARM CHICKEN SALAD

Steps:

• Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
• In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
• In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.
• Arrange chicken over greens and spoon dressing on top. Serve.

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME

Steps:

• Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
• For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
• Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
• At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.

WARM CHICKEN SALAD

Steps:

• Place the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 - 10 minutes. Remove from the pan and allow to cool slightly. Alternatively steam in a steamer.
• Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water.
• Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves.
• Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well.
• Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat.
• Serve in a large salad bowl, garnished with the baby salad leaves.