CRISPY CHICKEN & APPLE SLAW
Breaded chicken needn't be greasy - this oven-baked version with vegetable accompaniments is diet-friendly
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 12
Steps:
- Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.
- Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.
Nutrition Facts : Calories 331 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
APPLE CHICKEN SLAW
Coleslaw mix and leftover cooked chicken make a quick salad combination for a busy-day dinner.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine salad dressing and mayonnaise. In a large bowl, combine the chicken, coleslaw mix and apple. Drizzle with dressing and toss to coat. Serve on lettuce-lined plates if desired.
Nutrition Facts : Calories 266 calories, Fat 14g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 193mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.
CRISPY CHICKEN AND APPLE SALAD
Crunchy chicken pairs wonderfully with crisp and sweet apple in this hearty salad that's a meal in itself.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 13
Steps:
- On a plate, season flour with 1/4 teaspoon salt. In a shallow dish, whisk egg with 1 tablespoon water. On another plate, season panko with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry. Dredge chicken in flour, then dip in egg, letting excess drip off. Coat with panko, pressing gently to adhere.
- In a large nonstick skillet, heat oil over medium. Add chicken; cook until golden brown and cooked through, 8 to 10 minutes total, flipping once. In a small bowl, whisk buttermilk, mayonnaise, vinegar, and parsley; season with salt and pepper. Arrange lettuce, apples, and cranberries on a platter. Slice chicken, add to platter, and drizzle with dressing.
Nutrition Facts : Calories 455 g, Fat 13 g, Fiber 3 g, Protein 34 g, SaturatedFat 2 g
SUNNY'S APPLE-CHICKEN RANCH SLAW
Steps:
- Mix and rest. In a large bowl, whisk together vinegar and sugar until dissolved. Stir in Hidden Valley® Original Ranch® Dressing and celery seed. Taste and season with salt and pepper. Add chicken, cabbage, carrots, apples, red onion and raisins. Toss well to combine then cover and let sit at least 1 hour before serving.
ROAST CHICKEN WITH APPLE SLAW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil. Pat the chicken dry and sprinkle with 1 teaspoon salt. Place skin-side up on the prepared baking sheet and roast until the skin begins to turn golden, about 25 minutes. Meanwhile, make the glaze: Mix the juice of 1 lime with the allspice and 2 tablespoons each Sriracha and honey in a small bowl; set aside. Make the slaw: Whisk the juice of the remaining lime, 1 tablespoon each Sriracha and honey, and the mayonnaise in a medium bowl. Cut the apple into matchsticks and add to the mayonnaise mixture along with the coleslaw mix and scallions; toss to coat. Season with salt. Remove the chicken from the oven and brush with the glaze; return to the oven and continue roasting until the skin is golden brown and crisp and a thermometer inserted into the thickest part of the chicken registers 165 degrees F, 7 to 10 more minutes. Transfer the chicken to a cutting board and cut each piece in half. Serve with the apple slaw and lime wedges.
Nutrition Facts : Calories 457, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 100 milligrams, Sodium 979 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 31 grams
PULLED CHICKEN WITH APPLE-CUCUMBER SLAW
While you enjoy these sandwiches, what's left of your chicken simmers in water, creating stock to use later.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 10
Steps:
- Shred chicken, discarding skin and reserving bones. In a medium pot, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain stock through a fine-mesh sieve into a heatproof container; let cool to room temperature. Cover and refrigerate for use in Baked Polenta with Sausage and Artichoke Hearts and Tortellini Soup with Peas and Spinach.
- Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Divide chicken mixture among buns and top with apple-cucumber slaw.
Nutrition Facts : Calories 490 g, Fat 15 g, Fiber 2 g, Protein 37 g, SaturatedFat 3 g
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