CORN ROASTER PLANS RECIPES

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BANG BANG CHICKEN SALAD RECIPE - DELICIOUS HEALTHY RECI…



Bang Bang Chicken Salad Recipe - Delicious Healthy Reci… image

Here's an EASY dinner solution: tender chunks of chicken, breaded and baked until golden topped with Bang Bang sauce. I served this over mixed greens and swooned with every bite!

Provided by Gina

Categories     Salad

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

olive oil spray (I used my Misto)
2 tsp olive oil
6 tbsp whole wheat or gluten-free Italian seasoned breadcrumbs
2 tbsp plain or gluten-free panko
16 oz 2 large skinless boneless chicken breasts, cut into 24 1-inch chunks
kosher salt and pepper to taste
4 cups shredded romaine
1 cup shredded red cabbage
2 1/2 tbsp light mayonnaise
2 tbsp scallions (chopped fine plus more for topping)
1 1/2 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (or to taste)

Steps:

  • Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
  • Put the olive oil in one bowl and the breadcrumbs and panko in another.
  • Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
  • Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
  • Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.
  • Meanwhile combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!!
  • To make in the air fryer:

Nutrition Facts : ServingSize 6 pieces chicken + salad, Calories 245 kcal, CarbohydrateContent 13 g, ProteinContent 29 g, FatContent 8 g, SaturatedFatContent 0.5 g, CholesterolContent 86 mg, SodiumContent 224 mg, FiberContent 2 g, SugarContent 3 g

HOW TO ROAST A BRINED TURKEY - SKINNYTASTE



How to Roast a Brined Turkey - Skinnytaste image

To roast a juicy, succulent turkey, without using any butter or oil, soak your turkey in a brine bath overnight, you will never want to cook a turkey another way.

Provided by Gina

Number Of Ingredients 14

Citrus and Herb Brine:
1 cup kosher salt
1/2 cup cane sugar (you can use brown)
4 sprigs rosemary (or 1/4 cup dry)
1 tbsp black peppercorns
1 tbsp green peppercorns
1 tbsp red peppercorns
10 sage leaves (or 3 tbsp dry)
2 tbsp thyme
6 bay leaves (chopped)
1 lemon peel
1 orange peel
2 gallons water total
one fresh turkey (any size (If frozen, thaw 4 days before in the refrigerator))

Steps:

  • The night before you plan on cooking the turkey, remove the innards and rinse the turkey inside and out with cold water.
  • Boil 1 gallon of water and brining blend for 2 - 3 minutes, remove from heat and let it cool to room temperature. To speed things up you can add some ice to it.
  • Combine cooled brine with 1 gallon of ice water and submerge the turkey in the brine bath so that it is completely covered. I used a brining bag to do this, but a large container or a 5 gallon bucket would even work.
  • Refrigerate overnight. If your brine doesn't completely cover the turkey, turn the turkey over half way through brining.
  • Next day, an hour before you are ready to cook the turkey, remove the turkey from the brine and discard the brine. Rinse the turkey well with cold water and pat dry. Place in a roasting pan, I used a cheap disposable aluminum one to show you that it doesn't have to be fancy. Let the turkey come to room temperature for one hour.
  • Preheat oven to 325°F.
  • Place the turkey, breast side up in the center rack on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Roast in the oven for about 13 minutes per pound for an un-stuffed turkey, or until the internal temperature of the deepest part of the breast reaches 170°F.
  • Baste the turkey with the pan juices every 45 minutes. When the thermometer reaches 170°F in the deepest part of the breast, remove from oven and let it rest for 15 - 20 minutes before carving.

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