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Spiced-Up Chicken Salad

A unique combination of basil and mint in the dressing adds fresh appeal to this outstanding salad. The recipe comes with my tried-and-true approval.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1/3 cup lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint
  • 1 tablespoon soy sauce
  • 1-1/2 teaspoons minced garlic, divided
  • 1/4 teaspoon ground ginger
  • 1/4 cup olive oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon paprika
  • 1 package (5 ounces) spring mix salad greens
  • 2 large sweet red peppers, julienned
  • 1 small cucumber, halved and sliced


  • In a small saucepan, combine the lime juice, brown sugar, basil, mint, soy sauce, 1/2 teaspoon garlic and ginger. Slowly whisk in oil; set aside.
  • In a large nonstick skillet coated with cooking spray, saute chicken until no longer pink. Add the jalapeno, salt, white pepper, paprika and remaining garlic; saute 1 minute longer.
  • Place salad greens on a large platter; top with red peppers, cucumber and chicken. Bring lime juice mixture to a boil; drizzle over salad. Serve immediately.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 cups: 248 calories, 12g fat (2g saturated fat), 63mg cholesterol, 316mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 24g protein.
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