Zupas Summer Chicken Salad Food

SUNNY SUMMER CHICKEN SALAD

Steps:

• Grill the chicken breasts on either a foreman grill or an outdoor grill- which is obviously better tasting -- Let cool enough to handle and start to rip/shred into smaller pieces. Not shredded. but I like the ripped up texture rather than 'cubes' of chicken. It looks much more organic too.
• Put all of the ingredients into a bowl and mix -- EXCEPT FOR THE CASHEWS!
• Cashews are optional, and NEEEEEED to be put on lastly, to maintain the crunchyness they deserve. So. 1 1/2 cups cashews if you will be serving that day and that day only- can you mix in -- otherwise, just sprinkle each serving with a tablespoon or 2 before you serve.
• Mix all together but save those cashews for the garnish -- If you put them on and mix them in- they get soggy.
• Refrigerate at least 5 hours- best if you can leave it in the fridge overnight to let the flavors mingle.

ZUPAS SUMMER CHICKEN SALAD

Steps:

• In a medium sized bowl toss the mixed greens, dressing, and chicken. Transfer into serving bowl.
• Top salad with dried cranberries, red grapes, and sliced strawberries.
• Sprinkle chopped cashews on top to finish.
• Dressing:.
• In a medium sized container mix the strawberries, salt, sugar, and vinegar. Blend well in a blender.
• While blending slowly add in all of the oil, blending until smooth.

ZUPAS STRAWBERRY VINAIGRETTE

Steps:

• In a medium sized container mix the strawberries, salt, sugar, and vinegar. Blend well in a blender.
• While blending slowly add in all of the oil, blending until smooth.

COCONUT CHICKEN SALAD

Steps:

• For Chicken:.
• In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside.
• In a medium bowl, beat eggs, milk and coconut extract.
• Dip chicken strips into beaten eggs, then dip in seasoned flour.
• Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well!
• Heat 1/2 inch of oil in frying pan over medium high heat.
• Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
• Remove from pan and let stand for 3 minutes. Cut in slices.
• For Salad:.
• Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
• Place coconut chicken over greens. Serve with honey mustard dressing.
• For Dressing:.
• In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.