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.
KALE AND APPLE SALAD
Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams
ROTISSERIE CHICKEN BAHN MI
Steps:
- Cut the baguette almost in half, then spread open to fill. Spread butter on both halves. Layer on the rotisserie chicken, kimchi, jalapeno, cucumber and pepper, then top with the cilantro leaves. Close the baguette and wrap with parchment to travel.
VIETNAMESE CHICKEN SANDWICH (BANH MI)
Provided by Ruth Cousineau
Categories Sandwich Food Processor Chicken Picnic Quick & Easy Lunch Mayonnaise Carrot Jalapeño Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Diabetes-Friendly
Yield Makes 4 individual sandwiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle.
- Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.
- Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
- Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
- Drain slaw in a colander.
- Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.
KALE SLAW
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.
Nutrition Facts : Calories 136 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 245 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams
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