Spicy Chicken Salad

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Serving: Makes 4 Servings

With basil, grape tomatoes, and plenty of other fresh ingredients, this salad is a wonderful way to use some of your garden's bounty. Or, make it in winter for a burst of flavor and liveliness to get you through until spring!

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a blender or food processor, combine basil leaves, vinaigrette, hot pepper sauce, ginger, sugar, garlic, Worcestershire sauce and soy sauce and process until smooth, reserve 1/2 cup dressing.

4. Place chicken in a large resealable plastic bag and add remaining dressing. Seal bag, turn a few times and refrigerate for a minimum of 1 hour. Wash hands after handling raw chicken.

5. In a large salad bowl, combine salad greens, red bell pepper, cucumber, tomatoes and red onion, set aside.

6. In a large skillet over medium heat, add oil. Once hot, add chicken and cook for 4 to 5 minutes per side or until chicken is no longer pink and juices run clear and it reaches an internal temperature of 165 degrees Fahrenheit as verified by an instant-read food thermometer. Remove from skillet and slice. Wash hands after handling raw chicken.

7. Serve salad topped with sliced chicken and reserved dressing.

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Nutrition Facts

Nutrition Information Per Serving
Calories: 306 (Calories from Fat: 81)
Total Fat: 9g (Saturated Fat: 2g)
Protein: 38g
Total Carbohydrates: 18g (Fiber: 3g
Sugar: 11g)
Cholesterol: 96mg
Sodium: 710mg