Hot Chicken Salad Recipe
Hot Chicken Salad is any non-veggie's delight. This Hot Chicken Salad is an yummy indulgence for sure. They are really good!
Ingredients
1 small head red cabbage
3 whole large chicken breasts
Salad oil
Salt
1/2 cup mayonnaise
3 tablespoons milk
1 medium-sized zucchini, thinly sliced
1 small carrot, shredded
1/4 teaspoon basil
Directions
1. Coarsely slice enough cabbage to make 5 cups, discarding any tough ribs (reserve remaining cabbage for salad another day).
2. Remove bones and skin from chicken breasts. Cut chicken into bite-sized pieces.
3. In 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook sliced cabbage and 1 teaspoon salt, stirring occasionally, until cabbage is tender. Spoon cabbage into large bowl. Wipe skillet clean.
4. In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken and 1/2 teaspoon salt, stirring frequently, until lightly browned and tender, about 3 minutes. With slotted spoon, remove chicken to bowl with cabbage.
5. Into drippings remaining in skillet, stir mayonnaise and milk until smooth; over low heat, heat through, stirring constantly. Pour mayonnaise mixture over chicken mixture in bowl. Add zucchini, carrot, and basil; gently toss to mix well.
2. Remove bones and skin from chicken breasts. Cut chicken into bite-sized pieces.
3. In 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook sliced cabbage and 1 teaspoon salt, stirring occasionally, until cabbage is tender. Spoon cabbage into large bowl. Wipe skillet clean.
4. In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken and 1/2 teaspoon salt, stirring frequently, until lightly browned and tender, about 3 minutes. With slotted spoon, remove chicken to bowl with cabbage.
5. Into drippings remaining in skillet, stir mayonnaise and milk until smooth; over low heat, heat through, stirring constantly. Pour mayonnaise mixture over chicken mixture in bowl. Add zucchini, carrot, and basil; gently toss to mix well.
