Hot Chicken Salad Recipe
This hot chicken salad recipe gets its heat from warm garlic oil and jalapeno peppers. This blend of flavors along with the chicken and vegetable combination makes for a salad with a bit of bite and sizzle. It's the perfect chicken salad when you want a little bit of spiciness and sweetness with a touch of heat.
The easy menu planner and ingredient exchanges will give you a variety of quick meal ideas.
2 servings
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6 Ingredients Needed:
2 tbsp garlic flavored oil
4 cups of shredded cabbage
1 cup sweet red peppers - cut in strips
jalapeno peppers - 1/4 to 1/2 cup of bottled slices
(adjust quantity of peppers to suit your taste)
2 large cooked boneless chicken breasts - thinly sliced
lemon juice to taste
Make Ahead:
- 2 Large Boneless Chicken Breasts - cooked and thinly sliced (keep warm by covering while preparing the rest of the salad)
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1. Heat the garlic oil in a pan and add the cabbage. Stir fry until the cabbage begins to soften.
2. Add the red peppers and cook for a couple of minutes, stirring the vegetables often.
3. Turn off the heat and add the jalapeno peppers, tossing well to combine all the vegetables.
4. To serve, divide the vegetables evenly between two plates or large salad bowls.
5. Layer the chicken slices on top of the vegetables.
6. Squeeze lemon juice over the top of each salad. Optionally, you can drizzle a little of the garlic oil over each chicken salad for an extra boost of flavor.
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Quick Meals - Menu Planner:
** As an entree serve this hot chicken salad recipe on top of warm white or brown rice with side of steamed broccoli and mushrooms.
** For a nice light meal, serve this easy chicken salad on a bed of fresh spinach leaves and tomato slices with whole grain crackers on the side.
** Try serving this simple chicken salad recipe with warm garlic bread or rolls and carrot, celery and jicama sticks.
Related Links:
[More Quick Meal Ideas]
[More Easy Chicken Recipes]
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Ingredient Exchanges:
Instead of all Cabbage - try 2 cups cabbage with:
*Granny Smith Apple - 2 cups - sliced into strips or
*Jicama - 2 cups sliced into strips or
*Kale - 2 cups torn into pieces
Instead of Sweet Red Peppers:
*Asparagus - 1 cup cut into bite size pieces or
*Red Onions - 1 cup medium dice or
*Leeks - 1 cup - thinly sliced or
*Zucchini - 1 cup thinly sliced rounds
Instead of Lemon Juice:
*Lime Juice to taste or
*Orange Juice to taste or
*Rice Wine Vinegar to taste
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