Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken tender and cucumber salad with umeboshi mayonnaise. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cucumber and sweet onion swim together in a dressing made with mayonnaise and vinegar in this simple creamy cucumber salad recipe. After I covered the salad with plastic wrap and let it sit, I came back and the bowl was filled with liquid. The salt had continued to pull liquid from the. Mayonnaise, peas and chicken can come together to make the perfect chicken salad right in the comfort of your own kitchen.
Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have chicken tender and cucumber salad with umeboshi mayonnaise using 7 ingredients and 5 steps. Here is how you can achieve it.
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The ingredients needed to make Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise:
- Prepare 2 Chicken tenders
- Make ready 1 dash Sake
- Take 1/2 Cucumber
- Get 1 dash Salt (to rub in the cucumbers)
- Get 1 tbsp ◎ Mayonnaise
- Get 1 ◎ Umeboshi
- Make ready 1/3 tsp ◎ Kombu tea granules (optional)
Chop umeboshi together with a drizzle of soy sauce, toasted sesame seeds. So if you are like me and were looking for a healthier alternative to fried chicken nuggets for your child Dredge the cut chicken into mayonnaise, then dredge in seasoned Panko mixture. Place coated chicken in a single layer on the parchment paper. You can also order chicken fingers from a favorite takeout spot on your way home to make it even easier.
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Steps to make Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise:
- Poach the chicken tenders in water with a little sake in it, cool and shred. If there are any sinews, remove them. Cut the cucumber thinly (or julienne) and rub in with a little salt. Squeeze out tightly.
- Take the pit out of the umeboshi and chop into a paste. Combine with the other ingredients marked ◎ (mayonnaise, kombu tea granules) in a bowl and mix well. The kombu tea granules will dissolve if you mix well. If you don't have it, use dashi stock granules instead.
- Add the chicken and cucumber from Step 1 to the mixture from Step 2. This goes better if you use a rubber spatula. Taste and adjust the seasoning if needed with salt and pepper.
- Put on a serving plate and garnish with bonito flakes (not listed).
- Variation: Also delicious with 1 tablespoon of Parmesan cheese. Taste and adjust.
Place coated chicken in a single layer on the parchment paper. You can also order chicken fingers from a favorite takeout spot on your way home to make it even easier. I love combining the chicken with a combination of fresh vegetables and this killer honey mustard dressing to take advantage of the convenience of prepared food, but with a homemade spin. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.
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