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Tiffany's Training Recipe

Chili Crunch Chicken Salad

A creamy, spicy chili crunch chicken salad with fusilli pasta, tender Menudo-spiced chicken, shredded cabbage, cucumber, green onions, cilantro and crunchy peanuts. The tangy chili crunch dressing is made without mayonnaise or honey and uses plain unsweetened coconut yogurt for a dairy-free base, with plain Greek yogurt as an optional dairy alternative.

American Asian Boil Chicken Dairy Free Dinner High Protein Lunch
Medium · Adjustable
Chili Crunch Chicken Salad
Prep 20 minutes
Cook 15 minutes
Total
Servings 8
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Ingredients

Adjust servings 8 servings

Pasta & Chicken Salad

  • 1 lb Fusilli pasta
  • 1 1/4 lb chicken tenderloins (about 8 tenderloins)
  • 1 tbsp olive oil
  • 1 tbsp Gebhardt Menudo Spice
  • 4 cups shredded cabbage or coleslaw-style cabbage blend
  • 1 English cucumber, halved lengthwise, seeded and diced
  • 4 green onions, thinly sliced
  • 1/3 cup fresh cilantro, chopped
  • 1/2 cup roasted salted peanuts, roughly chopped

Creamy Chili Crunch Dressing

  • 1 cup plain unsweetened coconut yogurt for dairy-free, or plain Greek yogurt if using dairy
  • Juice of 1 large lime
  • 2 garlic cloves, finely grated or minced
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 2 tbsp chili crunch, plus up to 1 additional tbsp to taste

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Large mixing bowl
  • Small mixing bowl or measuring jug
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Instructions

Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook the Fusilli according to the package directions until al dente.
  2. Drain the pasta in a colander and rinse briefly under cool water to stop the cooking. Shake off excess water and let the pasta cool while you prepare the remaining ingredients.

Cook the Menudo-Spiced Chicken

  1. Pat the chicken tenderloins dry. Toss them with the olive oil and Gebhardt Menudo Spice until evenly coated.
  2. Heat a large skillet over medium to medium-high heat. Add the chicken in a single layer and cook for about 4 to 5 minutes per side, or until browned and the thickest part reaches 165°F.
  3. Transfer the chicken to a cutting board and rest for 5 minutes, then slice or chop into bite-size pieces.

Make the Chili Crunch Dressing

  1. In a small bowl, whisk together the coconut yogurt or Greek yogurt, lime juice, garlic, salt, black pepper and 2 tablespoons chili crunch until smooth and creamy.
  2. Taste the dressing. For more heat, whisk in up to 1 additional tablespoon chili crunch. For a milder dressing, keep the chili crunch at 1 to 2 tablespoons.

Assemble the Salad

  1. In a large mixing bowl, combine the cooled Fusilli, shredded cabbage, cucumber, green onions, cilantro, chopped peanuts and sliced chicken.
  2. Pour the dressing over the salad and toss until everything is evenly coated. If you prefer a lighter coating, add the dressing gradually and stop when the salad is dressed to your liking.
  3. Serve immediately or cover and refrigerate until chilled. Stir before serving and add a small spoonful of chili crunch on top if you want extra heat.

Estimated Nutrition Per Serving

Estimate

Serving size: About 1 1/2 cups

Calories410 kcal
Protein27 g
Carbohydrates52 g
Fat12 g
Fiber5 g
Sugar7 g
Sodium425 mg
Saturated Fat3 g

Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.

Pair It With

Fresh pineapple or mango
Simple steamed or roasted vegetables

Notes

  • The base version uses plain unsweetened coconut yogurt and is dairy-free when all packaged ingredients are verified dairy-free. Plain Greek yogurt can be substituted if dairy is preferred.
  • The dressing contains no mayonnaise and no honey.
  • Nutrition is estimated for the coconut-yogurt version using 2 tablespoons chili crunch. Coconut yogurt, peanuts, fusilli and chili crunch brands can change the final nutrition values.
  • For a gluten-free version, substitute certified gluten-free fusilli.
  • Spice level is medium and adjustable. Use about 1 tablespoon chili crunch for mild heat, 2 tablespoons for medium, or up to 3 tablespoons for a hotter salad.
  • For meal prep, refrigerate in a covered container and use within 3 days. The pasta will continue absorbing dressing as it sits; loosen with a spoonful of yogurt or a squeeze of lime if needed.
  • Shredded cabbage can be green cabbage, a cabbage blend or a packaged coleslaw mix.
  • Gebhardt Menudo Spice seasons the chicken and adds savory chile flavor.
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