Tag Archives: chicken

Take-Out Makeover – Baked Chicken Spring Rolls with Raspberry Chipotle Sauce

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baked chicken spring rolls raspberry chipotle sauce

Get that crispy crunch of an egg roll with virtually none of the fat with this yummy Baked Chicken Spring Rolls with Raspberry Chipotle Sauce recipe. A lightened up version of a take-out favorite, this snack or light dinner option can be made at home snippity-snap, quicker than the delivery guy can even get to your front door.

Inspired by the vegetables already in my produce bin, this recipe is easily adaptable to whatever colorful vegetables (and maybe even fruits for the daring) you need to use up. For convenience, I like a pre-prepared sauce for my spring rolls; Fischer & Wieser Raspberry Chipolte Sauce is a favorite.

Baked Chicken Spring Rolls with Raspberry Chipotle Sauce Recipe

2 teaspoons sesame oil
1 teaspoon dried, ground ancho chile powder
1 Tablespoon minced garlic
1/2 large red onion, diced
6-ounces cabbage blend (I used a coleslaw bag)
¾ cup fresh corn kernels
3 tablespoons fresh minced parsley (more for garnish)
1 lime, juiced
1 tablespoon soy sauce
1 teaspoon dried, ground ancho chile powder
2 cups diced or shredded chicken breast (already cooked)
12 square (7-inch) spring roll wrappers
3/4 cup Raspberry Chipotle Sauce, for serving (I used Fischer & Wieser brand)
Preheat the oven to 400ºF.

In large sauté pan heat up sesame oil over medium-low heat and add chile powder and garlic; sauté for 2 minutes. Add red onions and corn and sauté for 3 – 5 minutes until somewhat softened, but not soggy. Sir in the cabbage, lemon juice, and soy sauce and continue cooking, stirring frequently, for another 2 – 3 minutes. Stir chicken into vegetable mixture. Remove from heat and let mixture cool for 5 minutes.

spring roll veggies

Arrange the spring roll wrappers on a dry work surface then place 1/3 cup of the mixture in the center of each wrapper. Roll the wrappers snuggly around the mixture, folding the edges inward. Before your final fold, dip fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut.

spring roll collage

Line a baking sheet lined with parchment paper or a Silpat nonstick baking mat and line up spring rolls. Brush the tops of the rolls with olive oil then bake them for 25 – 30 minutes (rotating half-way through) or until golden brown and crisped. Remove the spring rolls from the oven and serve them immediately with warmed raspberry chipotle sauce.

spring rolls ready for oven

Makes 12 spring rolls.

Nutrition Information:

baked chicken spring roll nutrition info

“Jar” Going to Love Lunch! Ancho-Chile Chopped Chicken Salad Recipe

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Genius, pure genius in a jar! I’ve been seeing these healthy-eating, eco-friendly salads splashed across the pages of my favorite food magazines, so it was only a matter of time before I had to create my own version – Ancho-Chile Chopped Chicken Salad in a Jar. The concept is simple, layer ingredients in a 2 cup capacity glass canning jar from the bottom up, starting with the most “sturdy” ingredients that won’t turn limp spitting in a bit of salad dressing and finishing with the most delicate items up top.

Perfect for lunch on the go; and that’s whether you’re stuck behind a desk or lucky enough to be picnicking after a run. While you do your thing in the morning, the salad waits patiently in the fridge or a lunch cooler. The various flavors are deliciously mingling, waiting for that final “shake up” of salad dressing just before you are ready to dig in. Eat this salad right out of the jar or spoon over a plate of baby greens if you’re feeling fancy. Not only will you be saving money by not eating out, you’ll be saving the world from the number of wasteful throwaway containers that end up in landfills.  After you’re done, just take your jar home, wash it out and start over again!

Ancho-Chile Chopped Chicken Salad in a Jar Recipe

  •  2 ounces fresh lime juice (about 1 large lime)
  • 1 ounce olive oil
  • 2 teaspoons ancho chili powder
  • ½ teaspoon cumin
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 1/2 cup black beans, rinsed
  • ½ cup shredded chicken
  • 1/3 cup corn kernels, roasted
  • 1/3 cup quartered grape tomatoes
  • 2 tablespoons chopped red onion
  • 1 tablespoon shredded fresh cilantro

In a small lidded bottle (or with a bowl and whisk), make the dressing by adding the lime juice, olive oil, ancho chili powder, cumin and honey. Put lid on bottle and shake vigorously for about 1 minute to combine. Season with salt and pepper, if needed.

In 16-ounce canning jar, add the black beans. Pour 2 tablespoons of dressing over the beans. Next layer the remaining ingredients (leave about ½ to 1-inch of headroom at the top of jar. Reserve additional dressing for use on another day. Put lid on jar and refrigerate salad until ready to eat, even overnight. To serve, gently shake jar until ingredients are coated with dressing and somewhat “mixed” up.  Eat straight from jar or any other way you see fit!

Serves 1

Nutrition Information