Sweetcrunchychickenbroccolislaw Recipes

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PAN-SEARED CHICKEN WITH PEAR SLAW

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11



Pan-Seared Chicken with Pear Slaw image

Steps:

  • Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
  • Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
  • Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
  • Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.

2 tablespoons canola oil
4 large skin-on chicken breasts (5 to 6 ounces each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, lightly crushed
1 large clove garlic, grated
3 medium underripe Anjou pears, peeled and cut into matchsticks
4 stalks celery, peeled and cut into thin half-moons

BROCCOLI SLAW

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11



Broccoli Slaw image

Steps:

  • Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
  • Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
  • Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

2/3 cup dried currants or dried cranberries
1/4 cup apple cider vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 large head broccoli (14.7 ounces or 416 grams), cut into 6 large pieces, including stems (3 cups)
1/4 small head red cabbage (271 grams or 9.6 ounces), cut into thirds (about 1 3/4 cups)
1/2 cup toasted sliced almonds
1/2 small red onion (67 grams or 2.4 ounces), thinly sliced
1/2 cup fresh cilantro, chopped, plus leaves for garnish
1/2 cup fresh flat leaf parsley, chopped, plus leaves for garnish

SWEET & CRUNCHY CHICKEN-BROCCOLI SLAW

Substitute low-fat or no-fat ingredients in this recipe as desired, and swap out ingredients based on what you have on hand. Quick, easy and tasty.

Provided by Beeze

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9



Sweet & Crunchy Chicken-Broccoli Slaw image

Steps:

  • In serving bowl, stir together the mayonnaise, sour cream, sugar and salt.
  • Dice chicken.
  • Add chicken and remaining ingredients, toss to coat. Chill before serving.

Nutrition Facts : Calories 246.2, Fat 15.2, SaturatedFat 3.7, Cholesterol 36.4, Sodium 576.2, Carbohydrate 18.7, Fiber 1.1, Sugar 12.9, Protein 10.3

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons sugar
1/4 tablespoon kosher salt
1 (10 ounce) bag broccoli slaw mix
1 cup shredded cheddar cheese
1/4 cup pecans
1/4 cup golden raisin
1 cup cooked chicken

CRUNCHY ASIAN BROCCOLI SLAW

Make and share this Crunchy Asian Broccoli Slaw recipe from Food.com.

Provided by LizzyGirl09

Categories     Asian

Time 5m

Yield 8 serving(s)

Number Of Ingredients 11



Crunchy Asian Broccoli Slaw image

Steps:

  • For dressing:.
  • In a medium mixing bowl, combine the vinegar, sugar, salt and pepper. Drizzle in the oil, whisking as you go, until well mixed and set aside.
  • For slaw:.
  • Heat a dry medium frying pan over low heat and toast the nuts or seeds for about 1 minute until lightly browned and/or fragrant. Turn off heat and set aside.
  • In a large bowl, combine the slaw mix, onions, nuts or seeds, cranberries and ramen noodles. Drizzle with dressing and toss until well coated. Refrigerate until serving.

2 (12 ounce) bags broccoli slaw mix
1 (6 ounce) bag dried cranberries
1 (4 ounce) bag sunflower seeds or 1 (4 ounce) bag sesame seeds
8 green onions, thinly sliced
1 (3 ounce) package ramen noodles, uncooked and crushed
1/3 cup rice wine vinegar
1/4 cup white sugar
2 teaspoons salt
1 teaspoon pepper
1/3 cup vegetable oil
1/3 cup sesame oil

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