The Spicy Olive's Tropical Chicken Salad

The Spicy Olive’s Tropical Grilled Chicken Salad

TROPICAL GRILLED CHICKEN SALAD
3 boneless skinless chicken breasts
4 cups chopped romaine – or green leaf lettuce
¼ cup cherry tomatoes – halved
¼ red onion – chopped
1 large avocados – sliced diced into small pieces
1 whole pineapple cut into rings – can use canned pineapple rings
½ tablespoon The Spicy Olive’s Melgarejo Picual EVOO (single Varietal olive oil from Spain)
cilantro – roughly chopped
Marinade for Chicken
½ cup of soy sauce
½ cup of The Spicy Olive’s Golden Pineapple white Balsamic Vinegar
1 tablespoon The Spicy Olive’s Basil Infused Olive Oil
1 can of cola soda
1 tablespoon of mustard (our Roasted Garlic and Champagne Mustard would work here!)
Whisk together – place chicken in a Ziploc bag with marinade, allow chicken to marinade for at least 2-3 hrs. Best overnight.
Salad Dressing
⅓ cup The Spicy Olive’s A Premium or Golden Pineapple White Balsamic Vinegar
⅓ cup The Spicy Olive’s Melgarejo Picual EVOO
whisked together
Preheat grill 350 degrees F.
Remove chicken from marinade and place on hot grill, cook approx. 10-12 minutes on each side -until chicken is fully cooked. Cut chicken into slices and set aside. Brush EVOO on the pineapple rings and place on grill – grill for 2-3 minutes on each side.
Prepare salad – place chopped romaine lettuce or lettuce as your choice on a plate, top with red onions, chicken, grilled pineapple, avocado, cherry tomatoes, garnish with cilantro. Add dressing and serve.
White Lasagna

The Spicy Olive’s Creamy White Chicken Lasagna

 This is a delicious dinner option that works for weeknights or a special romantic night. If you want to make it really special you could replace the chicken with cooked lobster!
The Spicy Olive’s Creamy White Sauce Lasagna
9 lasagna noodles
1/4 cup The Spicy Olive’s Spicy Calabrian Pesto Infused Olive Oil
1/4 cup of The Spicy Olive’s Tuscan Herb Olive Oil
1 finely chopped onion
1 minced clove garlic
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon dried basil
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 to 8 minutes. Drain, and rinse with cold water.
In sauce pan over medium heat Pesto and Oregano Olive Oil cook the onion and garlic in until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil and ground black pepper, remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
The Spicy Olive's Neapolitan Herb Chicken

The Spicy Olive’s Neapolitan Herb Chicken

NEAPOLITAN HERB CHICKEN
1/4 cup The Spicy Olive’s Neapolitan Herb Balsamic Vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts or thighs
3 tablespoons of The Spicy Olive’s single varietal EVOO for baking.
In a bowl, whisk together Neapolitan Herb balsamic vinegar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper, to taste.
In a gallon size Ziploc bag combine balsamic vinegar mixture and chicken. Marinate for at least an hour or leave overnight – turning the bag occasionally.
Drain the chicken from the marinade before baking.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with the Extra Virgin Olive Oil.
Place baking sheet into oven and roast chicken until completely cooked through.
Serve hot over rice or vegetables, garnished with parsley or green onion, if desired.

The Spicy Olive’s Spicy Fried Chicken

SPICY FRIED CHICKEN
6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
2 teaspoons salt
1 teaspoon pepper
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon white pepper
1 cup of The Spicy Olive’s Baklouti Green Chile Fused Olive Oil
1/2 cup The Spicy Olive’s Herbs de Provence Olive Oil
1 cup of The Spicy Olive’s Lemon Fused Olive Oil
2 cup of The Spicy Olive’s Butter Infused Olive Oil
In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
When ready to cook, pour all your oils into a medium size skillet, fill until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, basil, white pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from buttermilk mixture. Shake each piece gently to remove the excess. Place it in the breading mix gallon bag and shake each piece inside until coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

The Spicy Olive’s Spicy Pesto Chicken Wings

THE SPICY OLIVE’S SPICY PESTO WINGS
For the peppered oil:
1 cup of The Spicy Olive’s Chipotle infused Olive Oil
1 teaspoon of red pepper flakes
1 clove of garlic
Grated zest of 1 lemon
For the Pesto ( The Spicy Olive sells a delicious Pesto that would make this recipe simple)
1 cup of fresh basil
3 tablespoons of pine nuts
1/2 cup grated parmesan cheese, plus more for the topping
2 cloves of garlic
Juice of 1/2 lemon
1/3 – 1/2 cup The Spicy Olive’s Picual or other Medium EVOO
Kosher Salt
For the Wings
2 lbs of chicken wings
Kosher Salt and freshly ground pepper
Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook over low heat to infuse the oil – 5-8 minutes. Remove from the heat and let cool 20 minutes., then strain the oil and set aside.
Make the pesto; combine the basil, pine nuts, parmesan, garlic and lemon juice in a food processor and pulse to make a paste. Slowly drizzle in the olive oil until desired consistency is achieved. Season with salt and pepper.
Make the wings; preheat oven to 350 degrees F. Spread the wings on a rimmed baking sheet. Season with salt and pepper and drizzle with about 1/4 cup of the peppered oil – toss. Refrigerate and marinate for 2hrs. Cook until browned and crispy, about 45 min. Transfer the wings to a platter, drizzle with pesto and gently toss. Sprinkle the parmesan cheese  and drizzle more peppered oil.

The Spicy Olive’s Chicken Skewers

 Do you love Chicken Satay  as an appetizer at a restaurant? Need an appetizer for Sunday’s game?

Try chicken skewers !

1 package boneless, skinless chicken tenderloins

bamboo skewers-soak in water so they won’t burn on grill

1/4 cup The Spicy Olive’s Cilantro and Roasted Onion or Garlic olive oil

salt and pepper to taste

1/2 cup Peanut butter

1 Tablespoon The Spicy Olive’s Toasted Sesame oil

1 teaspoon soy sause

1 Tablespoon The Spicy Olive’s Honey Ginger white balsamic

green onion, sliced for garnish

 

Thread chicken tenders onto skewers, brush chicken with Cilantro & Roasted Onion Infused Olive Oil add salt, pepper and grill on both sides. until done (internal temp. of 165)  Serve with Peanut Sauce – mix peanut butter with Cilantro and Roasted Onion or Garlic olive oil (1 Tablespoon ), Sesame Oil, soy sauce, Honey Ginger White Balsamic and top with some green onions….it is a sure crowd pleaser!

The Spicy Olive's Creamy Lemin Chicken

The Spicy Olive’s Lemon Chicken

A great dinner recipe!
CREAMY LEMON CHICKEN
4 Thinly Sliced Chicken Breasts
1 teaspoon Salt
3/4 teaspoon Pepper
1/2 cup Flour
2 Tablespoons The Spicy Olive’s Butter Infused Olive Oil
2 Tablespoons The Spicy Olive’s Tuscan Herb Infused Olive Oil
½ onion – chopped
3/4 cup Chicken Broth
2 Tablespoons Lemon Juice
1 Lemon – sliced
2 garlic cloves, minced
1/4 cup Heavy Cream
garnish with diced fresh parsley
Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken.
Heat butter infused oil and Tuscan Herb oil in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on a plate. Sautee onion until translucent and stir in chicken broth, lemon juice, lemon zest, and garlic. Cook for 5 minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes.
Taste sauce and add salt to taste.
Place chicken breast back into pan and coat with sauce. Cook until heated through. Sprinkle with Italian parsley.
The Spicy Olive's Chicken Kebabs

The Spicy Olive’s Chicken Kebobs

Recipe:
CHICKEN KABOBS
6 wood skewers soaked in cold water for 30 minutes
1/2 cup The Spicy Olive’s Barrel Aged Red Wine Vinegar
1/2 cup reduced-sodium soy sauce
1/2 cup The SPicy Olive’s California Cuvee EVOO or other single varietal olive oil
2 ½ teaspoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
5 skinless, boneless chicken breasts, cut in cubes
1 red bell pepper cut into 1 inch pieces
2 small zucchini cut into 1 inch slices
1 red onion cut into 1 inch pieces (optional)
8 -10 Cremini or white mushrooms sliced in halves
Whisk vinegar, soy sauce, EVOO, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour 1 cup of the marinade into a resealable plastic bag, add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Store the remainder ½ cup in a glass container (this you will use to brush onto meat and veggies when grilling) . Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Thread chicken, peppers, onions, zucchini and mushrooms onto skewers alternately. Grill kabobs on the preheated grill until chicken has no pink in the center, 4 to 6 minutes per side (total time about 15 min.). Brush marinade onto veggies and chicken every time you turn kabobs on grill.

The Spicy Olive’s Chicken and Spinach Pomegranate Salad

A beautiful salad to look at, equally delicious to eat! This makes a great dinner for the hot days of summer ahead!

The Spicy Olive’s Sesame Chicken Pasta

This recipe is adapted from “As Old As Time” Cookbook available at The Spicy Olive. We changed up the recipe a bit by adding chicken to make it a main dish instead of a side dish.

If you are vegetarian, leave the chicken out and add more of your favorite vegetables.

This dish is also delicious served cold and great to take to pot locks to share with friends!