Crispy Chicken And Broccoli Salad Recipe Recipe Cards

BROCCOLI CHICKEN SALAD

Steps:

• In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.

MILLION DOLLAR CRISPY CHICKEN AND BROCCOLI SALAD

Steps:

• Whisk together honey, vinegar, mustard, salt, and pepper in a large bowl until blended and smooth. Drizzle in oil very slowly, whisking until emulsified, 30 seconds. Place the broccoli florets in a separate large bowl. Add half the dressing to the florets to saturate and completely coat.
• To the broccoli and dressing mixture, add shredded Romaine, halved grapes, cheese, almonds, and onion. Cover and chill 2 to 4 hours. Stir in chopped chicken tenders and toss with remainder of dressing just before serving. **ALTERNATE - serve the remainder of the dressing tableside.

CHICKEN AND BROCCOLI SALAD

Steps:

• Whisk together Mayonnaise, Miracle Whip, sour cream and seasoning.
• Fold in chicken, onions,celery, sunflower seeds and raisins.
• Refrigerate 2 hours. Stir in broccoli.
• Spoon into bowl that is lined with the chopped lettuce.
• Decorate with tomato wedges.
• Tip: Make sure your broccoli is left a bit cunchy(do not overcook).

CRISPY CHICKEN WITH BROCCOLI

Steps:

• Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
• In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
• In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
• Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
• Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
• Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
• Heat the remaining 2 tablespoons of oil.
• Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
• Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
• Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
• Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).