Place chicken in a deep frying pan. Cover with water and bring to a gentle simmer on medium. Reduce heat to low and poach chicken for 5-8 minutes. Cool in liquid. Thinly slice or shred chicken and place in a large bowl.
DRESSING: In a small jug, whisk all ingredients together until sugar dissolves. Set aside.
Add cabbage, carrot, sprouts, onion and mint to chicken with half the dressing. Toss to combine. Drizzle with remaining dressing to serve.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
n a small saucepan, combine chicken stock, lemon juice, ginger,
Place broccoli slaw, tangerines, chicken and radishes in a large salad bowl; set aside.
Combine remaining ingredients and pour over salad; toss to coat.
Yields 2 cups per serving.
In a small bowl, add the chicken, coleslaw, pineapple and dressing.
Stir to mix evenly.
Cover and refrigerate for at least 25 minutes.
To serve:
Top each tortilla with the chicken mixture.
Fold both sides of each tortilla up over the filling, and then roll to close.
Serve immediately.
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken and set aside (or refrigerate if not serving soon).
Break up ramen noodles into a small bowl; add almonds and set aside.
In a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. Mix well and set aside until ready to serve.
When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile!
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Place the chicken in a large serving bowl.
Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
Toss lightly until well combined and finish with a garnish of pink pickled ginger.
Serve the salad well chilled.
owl, dilute the cream of chicken soup with the remaining broth
Season chicken breasts with salt and pepper.
Grill, cool, and cut into bite size pieces.
In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
Pour dressing over salad and toss.
Cover and refrigerate at least 4 hours before serving.
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Combine cabbage, chicken, apples, grapes, celery and walnuts in large bowl.
Set aside.
Combine sour cream, mayonnaise, honey, lemon juice, salt and pepper; stir until smooth.
Pour over chicken mixture and toss gently.
Cover and chill 1 to 2 hours. To serve, spoon coleslaw into a lettuce-lined bowl if desired. Yields 6 servings.
Whisk dressing and lime juice in a large bowl. Add chicken, coleslaw, cucumber, pepper and cilantro.
Serve on greens and sprinkle with nuts.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
ntil blended. Stir in the chicken, beans, and chilies.
Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper