Kids Chicken Salad Sushi Rolls Rachael Ray Food

TRENDY FRIED CHICKEN WITH KIMCHI SLAW

Steps:

• Gather your ingredients.
• For frying: Heat oil in stove-top frying pot or Dutch oven to 350 degrees F or heat over medium to medium-high heat on large burner. Place a rack-lined baking sheet with paper towels or parchment under rack next to oil.
• For the slaw: In a mixing bowl, whisk up mayo or aquafaba "mayo," gochujang, light brown sugar or honey. Then grate in ginger and garlic and whisk that in with the sesame oil. Chop whites and greens of a couple of scallions, shred or chop up the savoy cabbage and add the kimchi. Then toss to coat the slaw in dressing.
• For the sauce: Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat.
• For the chicken: Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper.
• Pour vodka into a large bowl and whisk in cornstarch, flour and baking powder. Coat chicken in batter and fry half a batch at a time to deep golden and cooked through, 3 to 4 minutes. Transfer to a rack to drain.
• Toss chicken with sauce and top with scallions and sesame seeds.

CURRIED CHICKEN SALAD

Steps:

• Cut chicken into small cubes and set aside.
• In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.

CHICKEN SATAY SALAD SAMMIES

Steps:

• Heat a grill pan or large nonstick skillet to medium high to high heat. Coat chicken in oil and grill seasoning and cook 3 minutes on each side in 2 batches. Pile up meat and shred it with a sharp knife.
• Place peanut butter in a medium, microwave safe bowl and soften in the microwave on high for 20 seconds. Whisk soy, apple juice, hot sauce and lime juice into peanut butter. Toss chicken with satay sauce. Combine shredded veggies. Place 1/4 of veggies on sandwich bottoms and top with 1/4 satay chicken mixture. Set the bun tops in place and serve or wrap for travel.

KIDS CHICKEN SALAD SUSHI ROLLS - RACHAEL RAY

Steps:

• Place 1 chicken breast in a small sauté or saucepan in enough water to cover by an inch.
• Bring to boil, then reduce and barely simmer, partially covered, 10 minutes.
• Remove from heat and let sit in water 10 minutes.
• When cool enough to handle, cut into chunks and pulse in processor until finely chopped. This should yield about 1/2 cup.
• In a medium-size bowl, combine chicken with diced apple, 1/4 cup mayo, lemon juice and salt and pepper to taste. (This is basic version; can add any desired seasonings.) Stir until thoroughly combined.
• To make 1 roll: trim crusts from 1 slice sandwich bread (need spongy supermarket-style bread here; not artisanal-style with big or coarse crumb).
• Using a rolling pan, "roll" slice out a bit, just to flatten and soften.
• Lightly spread with about 1/2 teaspoon mayo, then thin layer of chicken salad (about 2 tablespoons).
• Top with single layer of julienned carrots (thin shavings using julienne peeler) and cucumber.
• Starting at one short end, roll up like a sushi roll.
• Repeat with 3 more slices of bread to make 4 rolls total.
• Chill for 10 minutes; then cut crosswise into smaller rolls.