Kale Salad With Bbq Chicken And Crispy Wontons Recipes

KALE SALAD WITH BBQ CHICKEN AND CRISPY WONTONS

Steps:

• For the vinaigrette: Whisk the vinegar, mustard, maple syrup, lemon zest, shallot, garlic, everything rub, salt and pepper together in a medium bowl. Slowly drizzle in the avocado oil while whisking. Set aside.
• For the salad: Place 1 cup of the oil in a medium saucepan. Place over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Line a medium bowl with paper towels.
• Make the wonton chips by placing half the wonton strips in the hot oil and stir immediately. Let cook for about 30 second, stir again and cook until golden brown, 15 to 30 more seconds. Remove the strips and place in the paper-lined bowl to drain. Season with a pinch of salt. Repeat with the remaining wonton strips.
• Place a large skillet over medium-high heat and add the remaining 1 tablespoon oil. Add the corn kernels and sprinkle with a pinch of salt. Cook until the corn starts to brown, about 2 minutes. Stir and cook for another minute. Set aside.
• Place the kale in a large bowl, add in all the vinaigrette and massage the kale with your hands to coat and tenderize it. Taste and adjust the seasoning. Transfer the kale to a serving bowl and top with the chicken, corn, tomatoes and wonton chips.

CHICKEN SALAD WITH CRISPY WONTONS

Steps:

• Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.

GRILLED WONTON CHICKEN SALAD

Steps:

• Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
• Preheat an outdoor grill for direct heat.
• For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
• Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
• In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
• In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

CRISPY WONTON CHICKEN SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

CHARGRILLED CHICKEN & KALE CAESAR SALAD

Steps:

• Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.
• Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.
• Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.
• Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.
• Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.