:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/dmTO3x8V2m1yidg8f7Q0/2e35271494553bc50405ffb7ca4b22.jpeg "Hot Crunchy Spicy Chicken Salad")
Source: Pixabay: adoproducciones
Hot Crunchy Spicy Chicken Salad
This recipe has the perfect balance of heat and flavor, with juicy grilled chicken adding a rich depth to the overall palate.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tbls red pepper flakes (adjusted to preference)
- 1⁄2 Cup spicy sauce
- salt and black pepper to taste
- 1 large romaine lettuce, chopped
- 1 medium red onion, thinly sliced
- 1 medium cucumber, diced
- 1⁄2 Cup cherry tomatoes, halved
- 1 can of sweet corn, drained and rinsed
- 1⁄2 Cup Cilantro leaves
- Juice of one lime
- 1 avocado, sliced (optional)
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Directions
Start off by seasoning the chicken breasts with olive oil, red pepper flakes, hot sauce, salt, and pepper. Make sure to coat each chicken breast evenly and let it marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, start preparing the salad. This would also be a good time to let your salad ingredients reach room temperature. I've always found that salad tastes best when the ingredients are not too cold.
In a large bowl, combine the chopped lettuce, sliced onions, diced cucumbers, halved cherry tomatoes, sweet corn, and cilantro. Toss everything together until combined.
Grill your marinated chicken over medium heat until it's no longer pink in the center, about 6-7 minutes per side depending on its thickness. Using a thermometer is a great way to ensure it's cooked perfectly. You're aiming for an internal temperature of 165 degrees F.
Once the chicken has cooled down a bit, slice it into thin strips. Add the chicken, lime juice, and avocado slices to the salad bowl. Give everything a final toss.
Your Spicy Chicken Salad is now ready to be served. It's best enjoyed immediately, but if you have leftovers, they make an excellent next-day lunch when stored properly in the refrigerator. Ensure the avocados are properly sealed so they don't brown.
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