Apple Chicken Slaw Food

SUNNY'S APPLE-CHICKEN RANCH SLAW

Steps:

• Mix and rest. In a large bowl, whisk together vinegar and sugar until dissolved. Stir in Hidden Valley® Original Ranch® Dressing and celery seed. Taste and season with salt and pepper. Add chicken, cabbage, carrots, apples, red onion and raisins. Toss well to combine then cover and let sit at least 1 hour before serving.

CHICKEN KATSU WITH SPICY APPLE SLAW

Steps:

• For the slaw: Place the cabbage in a colander over a bowl. Sprinkle with 1 teaspoon salt and massage it into the cabbage; let wilt and drain for 20 minutes. Remove the cabbage from the colander and gently squeeze out the excess water.
• In a small bowl, whisk together the rice wine vinegar, honey, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil, whisking to emulsify.
• In a large bowl, combine the cabbage, green onions, apples and jalapenos. Toss with the dressing. Season with salt and pepper.
• For the chicken: Preheat the oven to 400 degrees F. Heavily spray a baking sheet with cooking spray.
• Place a chicken breast in a resealable bag. Using a rolling pin, gently pound to 1/4-inch thick. Repeat with the remaining breasts. Sprinkle the breasts with 1 teaspoon salt and 1/2 teaspoon pepper.
• In a shallow bowl, whisk together the garlic powder, 1 tablespoon water, the egg, 1/2 teaspoon salt and 1/2 teaspoon pepper. In another shallow bowl, mix together the panko and lemon zest.
• One at a time, dip the chicken breasts into the egg mixture, allowing the excess to drip off. Then dredge the breasts in the panko, pressing the panko to adhere.
• Place the breaded breasts on the prepared baking sheet and bake until fully cooked and the edges are golden brown, 14 to 16 minutes. Remove from the oven and let rest for 5 minutes.

ROAST CHICKEN WITH APPLE SLAW

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil. Pat the chicken dry and sprinkle with 1 teaspoon salt. Place skin-side up on the prepared baking sheet and roast until the skin begins to turn golden, about 25 minutes. Meanwhile, make the glaze: Mix the juice of 1 lime with the allspice and 2 tablespoons each Sriracha and honey in a small bowl; set aside. Make the slaw: Whisk the juice of the remaining lime, 1 tablespoon each Sriracha and honey, and the mayonnaise in a medium bowl. Cut the apple into matchsticks and add to the mayonnaise mixture along with the coleslaw mix and scallions; toss to coat. Season with salt. Remove the chicken from the oven and brush with the glaze; return to the oven and continue roasting until the skin is golden brown and crisp and a thermometer inserted into the thickest part of the chicken registers 165 degrees F, 7 to 10 more minutes. Transfer the chicken to a cutting board and cut each piece in half. Serve with the apple slaw and lime wedges.

SMOKED-CHEDDAR-STUFFED CHICKEN WITH GREEN APPLE SLAW

Steps:

• For chicken:
• Stir cheddar cheese, 1 tablespoon maple syrup, cream cheese, and sage in small bowl to blend. Place 1 chicken breast, skin side down, on work surface. Using small sharp knife, cut 1 1/2-inch-deep by 2-inch-long horizontal pocket in chicken. Pack in 1/4 of stuffing. Press tenderloin into pocket opening to seal in stuffing. Repeat with remaining chicken and stuffing. Arrange chicken on small baking sheet. Combine 1/4 cup maple syrup, whisky, brown sugar, and butter in small saucepan. Whisk over medium heat until sauce comes to simmer and is blended. (Chicken and basting sauce can be made 1 day ahead. Cover separately and refrigerate.)
• For green apple slaw:
• Whisk first 5 ingredients in medium bowl to blend. Mix in apple, red onion, and green onions. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 4 hours, tossing occasionally.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Rewarm basting sauce; transfer half to bowl and reserve. Set pan with remaining sauce at edge of grill to keep warm. Grill chicken, skin side down, until golden, about 3 minutes. Turn chicken over, repositioning over medium to medium-low heat. Grill until cooked through, turning occasionally and basting with sauce in pan during last 5 minutes, about 8 minutes. Transfer chicken to platter. Serve with apple slaw, passing reserved sauce separately.

PULLED CHICKEN WITH APPLE-CUCUMBER SLAW

Steps:

• Shred chicken, discarding skin and reserving bones. In a medium pot, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain stock through a fine-mesh sieve into a heatproof container; let cool to room temperature. Cover and refrigerate for use in Baked Polenta with Sausage and Artichoke Hearts and Tortellini Soup with Peas and Spinach.
• Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Divide chicken mixture among buns and top with apple-cucumber slaw.