SWEET AND SOUR CHICKEN SALAD RECIPES

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SWEET AND SOUR CHICKEN SALAD RECIPE WITH PINEAPPLE ...



Sweet and Sour Chicken Salad Recipe with Pineapple ... image

Give your midweek meal a healthy lift with our 15-minute shredded chicken salad with juicy pineapple and crunchy cucumber

Provided by OLIVEMAGAZINE.COM

Categories     Quick and Easy

Total Time 15 minutes

Number Of Ingredients 11

cooked chicken thighs 2 large, meat shredded, skin and bone discarded
pineapple 100g, cut into chunks
spring onions 3, chopped
pak choi 1 head, separated and shredded
cucumber ¼, halved lengthways, deseeded and sliced
coriander a handful of leaves
black sesame seeds to serve, (optional)
toasted sesame oil 1 tbsp
lime 1, juiced
runny honey 1 tsp
red chilli 1, finely chopped

Steps:

  • Mix together the dressing ingredients and season. Put all the salad ingredients, except the coriander, in a bowl, add the dressing and toss well. Add the coriander and toss again. Serve sprinkled with sesame seeds, if you like.

Nutrition Facts : Calories 310 calories, FatContent 19 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 2 grams fibre, ProteinContent 22 grams protein, SodiumContent 0 milligram of sodium

STICKY SWEET AND SOUR CHICKEN RECIPE | ALLRECIPES



Sticky Sweet and Sour Chicken Recipe | Allrecipes image

Yummy chicken for all ages! Can be used with bone-in or deboned chicken pieces. Your family will want this as a regular rotation meal! Any chicken pieces can be used in this recipe; just adjust cooking time accordingly.

Provided by Mimi

Categories     Main Dishes    Chicken    Sweet and Sour Chicken Recipes

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 chicken breast halves

Number Of Ingredients 4

1 (12 ounce) jar apricot preserves
1 (10 fluid ounce) bottle Russian-style salad dressing (such as Wishbone®)
1 (1 ounce) package dry onion soup mix
8 skinless, boneless chicken breast halves

Steps:

  • Whisk apricot preserves, Russian-style salad dressing, and dry onion soup mix together in a bowl; pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Dump chicken and marinade into a 12x9-inch baking dish.
  • Bake in preheated oven, basting regularly, until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 365.6 calories, CarbohydrateContent 40.1 g, CholesterolContent 67.2 mg, FatContent 12.1 g, FiberContent 1.1 g, ProteinContent 25.6 g, SaturatedFatContent 2.3 g, SodiumContent 713.9 mg, SugarContent 26 g

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