Hot Chicken Salad 2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Cabbage head, red,small
1: Chicken breasts, large,whole
Salad oil,
Salt,
1/2 cup: Mayonnaise,
3 tbsp: Milk,
1: Zucchini, medium,thin sliced
1: Carrot, shredded,small
1/4 tsp: Basil,
Directions:
1. Coarsely slice enough cabbage to make 5 cups, discarding any tough
ribs (reserve remaining cabbage for salad another day).
2. Remove bones and skin from chicken breasts. Cut chicken into
bite-sized pieces.
3. In 12" skillet over medium heat, in 1 tablespoon hot salad oil,
cook sliced cabbage and 1 teaspoon salt, stirring occasionally, until
cabbage is tender. Spoon cabbage into large bowl. Wipe skillet clean.
4. In same skillet over medium-high heat, in 1 tablespoon hot salad
oil, cook chicken and 1/2 teaspoon salt, stirring frequently, until
lightly browned and tender, about 3 minutes. With slotted spoon,
remove chicken to bowl with cabbage.
5. Into drippings remaining in skillet, stir mayonnaise and milk until
smooth; over low heat, heat through, stirring constantly. Pour
mayonnaise mixture over chicken mixture in bowl. Add zucchini,
carrot, and basil; gently toss to mix well.
Source from luhu.jp
ribs (reserve remaining cabbage for salad another day).
2. Remove bones and skin from chicken breasts. Cut chicken into
bite-sized pieces.
3. In 12" skillet over medium heat, in 1 tablespoon hot salad oil,
cook sliced cabbage and 1 teaspoon salt, stirring occasionally, until
cabbage is tender. Spoon cabbage into large bowl. Wipe skillet clean.
4. In same skillet over medium-high heat, in 1 tablespoon hot salad
oil, cook chicken and 1/2 teaspoon salt, stirring frequently, until
lightly browned and tender, about 3 minutes. With slotted spoon,
remove chicken to bowl with cabbage.
5. Into drippings remaining in skillet, stir mayonnaise and milk until
smooth; over low heat, heat through, stirring constantly. Pour
mayonnaise mixture over chicken mixture in bowl. Add zucchini,
carrot, and basil; gently toss to mix well.
Source from luhu.jp