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
CUCUMBER SLAW
A new twist that is healthier than a basic slaw. This is easy and fast to make.
Provided by hargster
Categories Salad Coleslaw Recipes No Mayo
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 10.9 g, Fat 0.3 g, Fiber 1.5 g, Protein 1 g, Sodium 337 mg, Sugar 7.1 g
PULLED CHICKEN AND SPICY SLAW
Steps:
- For the chicken: Mix together the mayonnaise, sour cream, hot sauce and ranch dressing mix in a large bowl. Add the shredded chicken and toss to coat.
- For the slaw: In a large mixing bowl, combine the cabbage, carrots, corn, green onions, chives and red pepper. In a small mixing bowl, whisk together the vinegar, honey, Dijon, lime zest and juice, red pepper flakes, hot sauce and some salt and pepper. Slowly add the olive oil, whisking until emulsified. Add half of the dressing to the slaw and toss well¿refrigerate and reserve the remaining dressing for another use.
- To each slider bun, add a heaping portion of the pulled chicken and top with a scoop of the slaw.
KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW
Steps:
- Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
- Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
- Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
- Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
- Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
- Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
- Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.
CHICKEN WITH RADISH-CUCUMBER SLAW
Chicken breasts are pounded thin, skillet-cooked and then topped with a creamy slaw made with radishes, cucumbers and avocados.
Provided by My Food and Family
Categories Home
Time 22m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add half the chicken; cook 4 to 5 min. or until done, turning after 2 min. Transfer to plate; cover to keep warm. Repeat with remaining dressing and chicken.
- Combine vegetables and cilantro. Blend sour cream, avocados and peppers in blender until smooth.
- Top chicken with vegetable mixture and avocado mixture.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
SESAME CHICKEN SKEWERS WITH VEGETABLE SLAW
Categories Chicken Ginger Vegetable Bell Pepper Carrot Summer Grill/Barbecue Cabbage Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 18
Steps:
- For dressing:
- Puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth. With machine running, gradually add soy sauce. (Dressing can be made 1 day ahead. Cover and refrigerate.)
- For slaw and skewers:
- Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.)
- Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature.
- Prepare barbecue (medium-high heat). Thread 1 chicken strip onto each wooden skewer. Sprinkle chicken with sesame seeds. Grill skewers until chicken is charred and cooked through, about 3 minutes per side. Transfer chicken skewers to plate.
- Toss slaw with 1/3 cup of remaining dressing. Divide slaw among 8 plates. Top slaw on each plate with 2 chicken skewers and serve.
ASIAN COLESLAW WITH SHREDDED CHICKEN OR TURKEY
Steps:
- Whisk first 6 ingredients in large bowl to blend. Mix in chicken or turkey; let stand 5 minutes. Mix in cabbage, celery, onion and cilantro. Season with salt and pepper. Chill at least 1 hour and up to 3 hours to blend flavors, tossing occasionally.
CABBAGE AND CUCUMBER SLAW
Provided by Florence Fabricant
Categories quick, weekday, appetizer, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place Napa cabbage, daikon, cucumbers, chili and scallions in large bowl, and mix.
- Mix vinegar and ginger in small bowl. Beat in oils. Pour over cabbage mixture, and toss. Season to taste with salt and pepper, fold in cilantro, and serve.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 326 milligrams, Sugar 2 grams
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