Cauliflower Chicken Salad with Honey Ginger Dressing
Try this new twist on a chicken salad that uses a combination of riced cauliflower and napa cabbage (not listed), peas, almonds, carrots, mandarin orange segments and a honey ginger dressing.
Yield 10 Servings (7.5 oz each)
| Ingredient | Measure |
|---|---|
| Frozen Riced Cauliflower | 8 ci[s |
| Frozen Green Peas | 1 1/2 cups |
| Del Monte® Canned Mandarin Oranges | 1/2 cup |
| Slivered Almonds | 1 1/2 cups |
| Carrots, shredded | 2/3 cup |
| Scallions, sliced | 3/4 cup |
| Breaded Chicken, 3 1/2 oz cutlets | 10 each |
| Honey Ginger Dressing | 1 1/4 cups |
| Toasted Sesame Seeds, garnish | 1 Tbsp |
TIP
This salad would also be nice with the addition of shredded napa cabbage and Del Monte® Pineapple Tidbits.
Try offering this salad with grilled chicken.
There are nice fully prepared Honey Ginger Dressings available. Also try adding a little a little Del Monte® Pineapple Juice, sesame oil and freshly minced ginger to a quality Honey Mustard Dressing.
Directions:
- Steam, blanche, or microwave the frozen riced cauliflower and frozen peas for 5 minutes until cauliflower and peas are tender. Refrigerate to chill.
- Combine the riced cauliflower and peas with the mandarin oranges, slivered almonds, shredded carrot and scallions. Mix well and hold refrigerated for service.
- For each order fry 1 portion of chicken in a 350°F fryer until crispy and at an internal temperature of 165°F.
- In a bowl toss a heaping cup of cauliflower, orange, almond and vegetable mixture with 1½ tablespoons of dressing and mix well. Plate dressed salad.
- Thinly slice crispy chicken and serve over salad and drizzle with an additional 1 ½ teaspoons dressing.
- Garnish with ¼ teaspoon of sesame seeds.
- Steam, blanche, or microwave the frozen riced cauliflower and frozen peas for 5 minutes until cauliflower and peas are tender. Refrigerate to chill.
- Combine the riced cauliflower and peas with the mandarin oranges, slivered almonds, shredded carrot and scallions. Mix well and hold refrigerated for service.
- For each order fry 1 portion of chicken in a 350°F fryer until crispy and at an internal temperature of 165°F.
- In a bowl toss a heaping cup of cauliflower, orange, almond and vegetable mixture with 1½ tablespoons of dressing and mix well. Plate dressed salad.
- Thinly slice crispy chicken and serve over salad and drizzle with an additional 1 ½ teaspoons dressing.
- Garnish with ¼ teaspoon of sesame seeds.
