Chicken And Vegetables With Sweet And Sour Dressing Recipe
The sweet and sour taste combination of the Chicken And Vegetables With Sweet And Sour Dressing is a deadly combo. Complemented with red delicious apple, and celery stalk Chicken And Vegetables With Sweet And Sour Dressing is perfect for the regal treat!
Ingredients
| Water | ||
| Fryer chicken | 1 3 pound | |
| 1 14-ounce jar bread-and-butter pickles | ||
| 1/4 cup olive or salad oil | ||
| Wine vinegar | 2 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| Carrot | 1 Tablespoon, minced | |
| Pimento | 1 Tablespoon, minced | |
| Salt | 1 1/4 Teaspoon | |
| 1 10-ounce bag spinach | ||
| 1/2 small head cauliflower, cut into 1/2-inch chunks | ||
| 1 Red Delicious apple, cut into bite-sized pieces | ||
| 1 medium-sized celery stalk, sliced | ||
Directions
1. Fill steamer with 3/4 to 1 inch water. Insert steamer basket or trivet, making sure the basket does not touch the water.
2. Remove giblets and neck from inside chicken. If your steamer is shallow, you may need to cut chicken in half or into quarters. Rinse chicken, giblets, and neck with running cold water; then place them in steamer basket. Over high heat, heat to boiling. Reduce heat to medium-low; cover steamer and cook 40 to 45 minutes, until chicken is fork-tender. Remove chicken, giblets, and neck to large bowl; refrigerate about 30 minutes or until easy to handle.
3. Meanwhile, prepare salad dressing: Into measuring cup, drain 1/2 cup liquid from pickles; then dice enough pickle slices to make 2 tablespoons. (Reserve remaining pickles and liquid in jar to use another day.) In small bowl, mix olive or salad oil, vinegar, mustard, carrot, pimento, salt, the 1/2 cup pickle liquid, and diced pickles; refrigerate.
4. Discard skin and bones from chicken. With fingers, shred meat into long, thin pieces; cut giblets into bite-sized pieces. Into large salad bowl, tear spinach into bite-sized pieces; top with giblets, chicken, cauliflower, apple, and celery. Just before serving, toss with dressing.
2. Remove giblets and neck from inside chicken. If your steamer is shallow, you may need to cut chicken in half or into quarters. Rinse chicken, giblets, and neck with running cold water; then place them in steamer basket. Over high heat, heat to boiling. Reduce heat to medium-low; cover steamer and cook 40 to 45 minutes, until chicken is fork-tender. Remove chicken, giblets, and neck to large bowl; refrigerate about 30 minutes or until easy to handle.
3. Meanwhile, prepare salad dressing: Into measuring cup, drain 1/2 cup liquid from pickles; then dice enough pickle slices to make 2 tablespoons. (Reserve remaining pickles and liquid in jar to use another day.) In small bowl, mix olive or salad oil, vinegar, mustard, carrot, pimento, salt, the 1/2 cup pickle liquid, and diced pickles; refrigerate.
4. Discard skin and bones from chicken. With fingers, shred meat into long, thin pieces; cut giblets into bite-sized pieces. Into large salad bowl, tear spinach into bite-sized pieces; top with giblets, chicken, cauliflower, apple, and celery. Just before serving, toss with dressing.
Chef
