Time 15m Yield 8 servings. Number Of Ingredients 5 Steps:
Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.
Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Toss the cherry tomatoes in a small bowl with salt and pepper to taste. Set aside. Put the green pepper directly over a gas burner (you can also do this under the broiler). Cook, rotating every 1 to 2 minutes, until the skin begins to char. Transfer to a bowl, cover with plastic and let sit for 10 minutes. Peel off the skin, discard the core and seeds and slice the pepper into thin strips. In a large bowl, toss together the chicken, scallion whites and cabbage. Add the BBQ Vinaigrette and toss to coat. Season with salt and pepper. Transfer the slaw to a serving bowl. On top of the slaw, arrange neat little rows of the tomatoes, green pepper strips and bacon bits. Slice the reserved scallion tops and sprinkle over the slaw. In a medium bowl, whisk together the BBQ sauce, oil, vinegar and mustard until emulsified. Add salt and pepper to taste.
Time 15m Yield 2 servings. Number Of Ingredients 10 Steps:
In a small salad bowl, combine the chicken, coleslaw mix, celery and egg. In another bowl, combine the Miracle Whip, milk, lemon juice, brown sugar and celery salt. Pour over chicken mixture and toss to coat. Sprinkle with paprika if desired. Refrigerate until serving.
Time 45m Yield 4 servings Number Of Ingredients 27 Steps:
For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt. In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside. In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish. Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece. Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes. For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month. For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion. Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine. Serve the chicken with the spicy honey and slaw.
Time 10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Mix dressing ingredients in a small jar and store in refrigerator until ready to serve. Layer cabbage, celery, green onions and chicken; set aside. Add toasted sesame seeds and toasted almonds and top ramen noodles just before adding dressing. Toss and serve immediately for best flavor and “crunch” (although leftovers are a welcome lunch in my opinion).
Time 1h5m Number Of Ingredients 11 Steps:
Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through. Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine. Serve the drumsticks with the slaw and steamed corn, if you like.
Time 20m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Mix vegetables in bowl. Mix remaining ingredients in another bowl. Pour over top of vegetables. Mix well. Cover and refrigerate at least 2 hours before serving.
Time 30m Yield 8 Number Of Ingredients 14 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet. Toast buns under the preheated broiler until toasted, 30 to 60 seconds. Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture. Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat. Spoon chicken mixture into toasted buns and top with coleslaw.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
In large bowl, place all ingredients except dressing and noodles. Pour dressing over salad; toss to coat. Garnish with noodles.
Time 15m Number Of Ingredients 12 Steps:
Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through. Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.
