243210 thai style grilled chicken spicy sauce Recipes

olive oil, cumin, sage, kosher salt, black pepper, pasta shells, chopped sweet banana pepper, chopped onion, diced garlic cloves (bam), grilled chicken breast (seasoned on the grill ), buffalo wing sauce (i used my favorite hot wing sauce, but use what you like. try ranch dressing if you prefer!)

green curry paste, soy sauce, vegetable oil, boneless chicken breasts, sauce, coconut milk, green curry paste, fish sauce, shredded ginger, sugar, chopped fresh or canned tomatoes, grated lime zest, lime juice, rice paper wrappers, onions , cut into long shreds, english cucumber , cut into long shreds, mint leaves, coriander leaves (cilantro), baby lettuce or mesclun mix, salt and pepper

rice wine vinegar, fish sauce, brown sugar, red curry paste, peanuts (roasted coarsely chopped), lime juice (1-2 limes), grilled chicken breasts, thinly sliced (3-4 pieces), tomato, chopped (1 cup), scallions, chopped, cilantro, chopped, lettuce, chopped

pasteurized egg product, garlic, minced (about 1/2 tsp), anchovy paste, dijon mustard, worcestershire sauce, lemon juice, olive oil, grated parmesan, salt, freshly ground black pepper, coarsely torn romaine lettuce, baby spinach leaves, whole-grain croutons, grilled chicken breast halves (about 4 oz each), sliced

grilled chicken breasts, boneless, skinless, chopped (optional), grape tomatoes, olive oil, dried basil or 1/2 cup chopped fresh basil, salt and pepper, penne pasta, uncooked, water or chicken broth, to cook pasta in, white wine, favorite italian dressing, not creamy (i used northern italian), black olives or 1/4 cup sliced

mayonnaise, ground black pepper, garlic powder, celery salt, chopped leftover grilled chicken, celery stalks, sliced, sweetened dried cranberries, salted cashews, bread, toasted, mayonnaise, red leaf lettuce leaves, ripe tomato, sliced

romaine, croutons, seasoned, grilled chicken breast, parmesan cheese

lettuce, red bell pepper, green bell pepper, chopped onion, grilled chicken breast, french dressing

garlic cloves finely chopped, in. piece fresh ginger finely chopped, fresh chilies finely chopped, onion finely chopped, tumeric, tomatoes cut into chunks, light coconut milk, chicken thighs (boneless, skinless) cubed, fresh basil leaves chopped, divided, brown rice, cooked, red bell pepper sliced, onion sliced

top sirloin kabobs, kosher salt and freshly ground black pepper, whole chicken , spine and breast plate removed, canola oil, poultry seasoning, pork tenderloin, sriracha, pork rub, chipotle bbq and grilled pineapple bbq sauce, recipe follows, ketchup, mustard, molasses, bbq rub, cayenne, kosher salt and freshly ground black pepper, chipotle in adobo chile plus 2 tbsp sauce, grilled pineapple

chicken breasts, multi-grain round buns (thin buns), plain yogurt, tomatoes, sliced, hummus, garlic cloves, chopped, cumin, salt (reduce if you don tsp like so much ), fresh cracked pepper, red onion, sliced

chicken thighs, with bones and skin, miracle whip, white wine, fresh parsley, chopped, fresh oregano, chopped, garlic clove, pressed, pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

butter, flour, celery (coarsely chopped ), onions (coarsely chopped ), mild green chilies (diced ), garlic cloves (crushed ), chicken stock (preferably homemade, heated ), grilled chicken (cubed ), ground cumin, salt, white pepper, black pepper, oregano, fresh parsley, chopped, sour cream, cilantro, white pepper, salt, ground cumin, scallions (chopped )

betty crocker suddenly pasta salad classic, mayonnaise, honey mustard, cubed grilled chicken or 2 cups rotisserie chicken, washed fresh baby spinach leaves, tomatoes, halved, stalk celery, chopped (1/3 cup), shredded cheddar cheese (4 oz), hard-cooked eggs, coarsely chopped, bacon , crisply cooked and crumbled

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

water, breasts of chicken, spicy sausage, diced celery, sliced carrots, diced onion, minced garlic, lemon juice, tomato paste, salt, pepper, parsley, basil

spinach, grilled chicken, black olive, onion, chickpeas, kraft light done right! ranch dressing