Sweet And Crispy Chicken Salad Food

TARA'S SWEET AND CHUNKY CHICKEN SALAD

Steps:

• Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.

SWEET KOREAN CRISPY CHICKEN

Steps:

• Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
• Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
• Toss cornstarch with the chicken to coat evenly.
• Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
• Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
• Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

CRISPY CHICKEN SALAD RECIPE

Steps:

• Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
• Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won't adhere to wet lettuce).
• Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates.
• Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
• Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).

CRISPY CHOPPED CHICKEN SALAD

Steps:

• Preheat oven to 400 degrees F. Place prosciutto in singlelayer on large baking sheet. Bake until crisp, 8 to 10 minutes, set aside.
• In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
• For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 lemon juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper to your liking and set aside.
• In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
• Line salad bowls with romaine. Spoon in chicken mixture. Top with prociutto.

SWEET AND CRISPY CHICKEN SALAD

Steps:

• Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken nuggets and cook 4 minutes, turning once, or until browned and heated through.
• Stir orange juice, vinegar, oil, salt and pepper in large bowl. Add greens, oranges, pineapple and onion; toss to mix and coat.
• Put salad on serving plates and top with nuggets. Sprinkle with cashews.