Best 2 Sweet And Sour Chicken Salad Recipes
Indulge in the tantalizing flavors of Sweet and Sour Chicken Salad, an exquisite dish that combines the sweet, tangy, and savory elements to create a culinary masterpiece. This delightful salad features tender pieces of chicken, crisp vegetables, and a vibrant dressing that elevates the flavors to new heights. The zesty dressing, made with a harmonious blend of vinegar, sugar, ketchup, and pineapple chunks, tantalizes the taste buds with its perfect balance of sweetness and acidity. Accompanying the chicken and vegetables are various salad options, each offering unique textures and flavors to complement the dish. Whether you prefer the classic combination of lettuce, tomatoes, and cucumbers or opt for the refreshing crunch of broccoli slaw or the earthy notes of spinach, this versatile salad caters to every palate.
**Additional Information:**
* Preparation Time: 15 minutes
* Cooking Time: 20 minutes
* Total Time: 35 minutes
* Serving Size: 4-6 people
* Difficulty Level: Easy
**Key Ingredients:**
* Chicken breasts
* Vegetables of choice (lettuce, tomatoes, cucumbers, broccoli slaw, spinach, etc.)
* Sweet and sour dressing (vinegar, sugar, ketchup, pineapple chunks)
* Optional additions: nuts, seeds, crumbled bacon, shredded cheese, hard-boiled eggs, etc.
**Recipe Variations:**
* For a vegetarian version, substitute tofu or tempeh for the chicken.
* Adjust the amount of sugar in the dressing to suit your taste preferences.
* Add a touch of heat by incorporating chili flakes or cayenne pepper into the dressing.
* Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, to create unique flavor profiles.
* Create a layered salad by arranging the ingredients in distinct layers for a visually appealing presentation.
**Tips for Success:**
* Use high-quality chicken for the best flavor and texture.
* Cook the chicken thoroughly to ensure food safety.
* Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
* Garnish with fresh herbs or a sprinkle of paprika for an extra touch of elegance.
CRISPY CHICKEN FINGERS WITH SWEET AND SOUR BLOOD ORANGE SAUCE, BLOOD ORANGE WATERCRESS SALAD
Steps:
- Blood Orange Granita, for serving, recipe follows
- For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest. Coat the chicken with the rub and place in the fridge for 30 minutes.
- For the crispy chicken fingers: Preheat the oven to 350 degrees F. Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F. Line a baking tray with a cooling rack.
- Place the flour, whisked eggs and panko into individual dishes. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs. Place the breaded chicken on the prepared baking tray. In batches, place the chicken strips in the oil and fry until crispy and golden. Place on a baking tray and keep warm in the oven. Repeat the process with the remaining chicken.
- For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir. Add the blood orange zest, blood orange pieces and cinnamon stick. Season with salt and pepper, stir and cook until the mixture has reduced by half.
- Strain the mixture through a sieve into a new pot over medium heat. Bring to a simmer and then remove from the heat. Continue to cook for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes. Remove from the heat and stir in the basil.
- For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside. Place the olive oil, red wine vinegar and shallots in the blood orange juice. Season with salt and pepper and stir. Place the watercress and iceberg lettuce on a serving plate. Spoon the blood orange dressing over the greens. Garnish with the blood orange segments and crushed rice crackers.
- Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce.
SWEET AND SOUR CHICKEN SALAD
This tangy chicken salad is a snap to prepare and will delight your taste buds with creamy, apricot and green onion-studded sweet and sour dressing.
Provided by sal
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 8.7 g, Cholesterol 100.9 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.4 g, SaturatedFat 7.7 g, Sodium 172.3 mg, Sugar 5.3 g
Tips:
- To make the chicken more flavorful, marinate it in the soy sauce, ginger, and garlic mixture for at least 30 minutes before cooking.
- Be sure to use a light touch when mixing the chicken with the mayonnaise and pineapple so that the chicken doesn't get too mushy.
- If you don't have any celery on hand, you can substitute with chopped red onion or water chestnuts.
- For a sweeter salad, add a tablespoon or two of honey or brown sugar to the mayonnaise mixture.
- For a spicier salad, add a teaspoon or two of sriracha or cayenne pepper to the mayonnaise mixture.
- Serve the salad over a bed of lettuce or rice, or on a sandwich roll.
Conclusion:
Sweet and sour chicken salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With just a few simple ingredients, you can create a flavorful and satisfying salad that the whole family will enjoy. So next time you're looking for a quick and easy meal, give sweet and sour chicken salad a try. You won't be disappointed!
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