Hot Chicken Salad

While trying to eat low-carb, we have had many incarnations of chicken, around our house, but this is by far, one of the best and if you don't like the super hot stuff, no worries, the sauce can be adjusted, depending on your personal love of "hot".
Photo by Niki S.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb Chicken Thighs (cut into small-ish pieces)

  • Fresh Salad Greens (I use Organic Girl 50/50 mix)

  • Blue Cheese Crumbles

  • Chopped Pickles for Garnish

  • Ranch Dressing (Blue Cheese is good too)

  • For the sauce...

  • 1

    Cup Chicken Broth

  • 2

    Tbsp Minced Garlic

  • 1

    Small Chipotle Pepper, seeded and finely diced, then smushed into pulp.

  • Pinch of Brown Sugar

  • Pinch of Chili Powder

  • Pinch of Cumin

  • 2 or 3

    Tbsp Butter

Directions

Cut chicken into smallish pieces and pan fry, with a little bit of oil. Set aside. For the sauce... Add the chicken broth to a small saucepan and simmer, with garlic, pepper pulp, brown sugar, chili powder and cumin. Reduce by at least half. Add the butter, then simmer for about ten more minutes, making a thickish glaze. Pour sauce over chicken and toss well. Let it rest for a few minutes, so the chicken will soak up the flavors. Prepare salad in a bowl, then add chicken and blue cheese crumbles, top with your choice of dressing and garnish with diced pickles.

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