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Recipe courtesy of Rachael Ray

BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings



  1. Heat grill pan over medium-high heat.
  2. Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
  3. Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
  4. Place chicken on grill and cook 6 to 7 minutes on each side.
  5. Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
  6. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
  7. Serve polenta with chicken and salsa salad.