Best Sweet Salsa Chicken Recipes

GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA

Grilled Chicken and Sweet Potatoes with Strawberry Salsa image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 small sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
3 skinless, boneless chicken breasts (about 8 ounces each)
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
8 strawberries, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeno pepper, finely chopped (leave in some seeds for heat)
2 scallions, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime, plus wedges for serving

Steps:

Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 316 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 37 grams, Sugar 9 grams

SOUTHWEST CHICKEN BURGERS WITH SWEET CORN SALSA

Southwest Chicken Burgers with Sweet Corn Salsa image

The salsa is the key to these tasty burgers so don't skimp on that; it has a flavor that just can't be tamed!

Provided by PalatablePastime

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 medium tomatoes, chopped
1/2 cup frozen sweet corn
1/2 cup pine nuts, toasted
1/2 cup red bell pepper, diced fine
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 lb ground chicken meat
2 tablespoons chopped green chilies
3/4 teaspoon ground cumin
1 teaspoon mild chili powder
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup black beans, rinsed and drained
1 leaf lettuce
4 kaiser rolls
4 slices monterey jack cheese

Steps:

Cook sweet corn until just crisp and place in a bowl with the remaining salsa ingredients; stir to mix well; chill before serving.
Combine ingredients for burgers and form into 4 patties; cook about 4-5 minutes per side over med-high heat or until cooked through.
Serve on toasted kaiser rolls with lettuce, cheese and salsa; additional salsa may be served along side.

Nutrition Facts : Calories 669.3, Fat 30.1, SaturatedFat 8.1, Cholesterol 104.4, Sodium 1399.5, Carbohydrate 61.4, Fiber 14.2, Sugar 6.4, Protein 46.2

CHICKEN VOL-AU-VENTS WITH SWEET AND SOUR SALSA

Chicken Vol-Au-Vents With Sweet and Sour Salsa image

Classy enough for a dinner party but simple and quick enough for any occasion. Has an interesting contrast of hot versus cold and sweet & sour versus savory tastes. The salsa and vol-au-vents can be prepared in advance making it a quick one to pop in the oven as guests arrive. Please note the preparation time does not include the 30 minutes of refrigeration time for the salsa. The quantity of chicken and cheese will vary a little bit depending on the size of the cases, so fill them by eye using the directions rather than bothering to measure them out.

Provided by Peter J

Categories Chicken

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

24 small vol-au-vent cases
1/4 cup cooked chicken
2 tablespoons cheddar cheese, shredded
2 tablespoons crushed pineapple (drained)
1 tablespoon red onion, finely diced
1 tablespoon jalapeno pepper, seeded and finely diced
1 tablespoon ketchup
2 teaspoons brown sugar
1 teaspoon rice vinegar

Steps:

Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
Place in refrigerator for 30 minutes or more.
Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven.
Place a piece of cooked chicken in each case that fills it to about half way.
Top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking.
Bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn.
Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.

SWEET SALSA CHICKEN

Sweet Salsa Chicken image

"My family loves this saucy Southwestern-style chicken, and it fits well within my sensible meal plan," Joanne Watters from Cobourg, Ontario shares. "Add fresh pasta and a tossed salad, and a satisfying dinner is served!"

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups salsa
2/3 cup honey
1/2 cup orange juice
1/2 cup reduced-sodium soy sauce
1/4 cup Dijon mustard
4 teaspoons olive oil
1/2 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
1-1/2 teaspoons cornstarch
2 tablespoons cold water

Steps:

In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. Place the chicken in an 11x7-in. baking dish coated with cooking spray; top with reserved marinade. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 179° Remove chicken and keep warm. , In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.,

Nutrition Facts : Calories 251 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 24g protein.

SWEET SALSA DUMP CHICKEN - OAMC

Sweet Salsa Dump Chicken - OAMC image

The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

Provided by TishT

Categories Chicken

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)

Steps:

For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
Place the Bag on a refrigerator shelf to thaw.
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

MAPLE-GLAZED CHICKEN W/SWEET JALAPENO SALSA

Maple-Glazed Chicken W/Sweet Jalapeno Salsa image

A great chicken kebob recipe for the grill -- accompanied by a sweet jalapeno salsa

Provided by Daily Inspiration S @DailyInspiration

Categories Chicken

Number Of Ingredients 12

Ingredients

6 - chicken breasts (6-7 ounces each)
1/2 cup(s) maple syrup
1/4 cup(s) soy sauce
1/4 cup(s) pineapple juice
1/2 - whole pineapple, finely diced
2 - jalapeno peppers, seeded and finely minced
1 small bunch cilantro, roughtly chopped
1 small red onion, diced
1 teaspoon(s) rice vinegar (unflavored)
1 tablespoon(s) sugar
1/2 teaspoon(s) salt
- black pepper to taste

Steps:

If using wooden skewers, soak in water for several hours. Slice each chicken breast into six even pieces and thread onto a separate skewer.
Combine the maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.
In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt and pepper. Set aside.
Grill chicken kababs until nearly done. In last few minutes of grilling, baste them with the maple syrup mixture. Remove from heat and place on a platter. To serve, top the kababs with the pineapple salsa.

GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA

Grilled Chicken and Sweet Potatoes with Strawberry Salsa image

Categories Chicken Potato Backyard BBQ Dinner Grill/Barbecue

Number Of Ingredients 12

Ingredients

4 small sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for grill
1 dash Kosher salt and freshly ground pepper
3 pieces skinless, boneless chicken breasts (about 8 ounces each)
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
8 pieces strawberries, finely chopped
1 piece yellow bell pepper, finely chopped
1 piece jalapeno pepper, finely chopped (leave in some seeds for heat)
2 pieces scallions, chopped
1/2 cup fresh cilantro, chopped
1 piece juice of lime, plus wedges for serving

Steps:

Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.

SWEET SALSA DUMP CHICKEN - OAMC

Sweet Salsa Dump Chicken - OAMC image

The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

Provided by @MakeItYours

Number Of Ingredients 4

Ingredients

1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)

Steps:

For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a refrigerator shelf to thaw. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).