Aloha Chicken with Broccoli Salad
by Jes Mostek
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Recipes:
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Aloha Chicken
by Mendy Erwin
serves: 4
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 Serve on a bed of hot, cooked rice. To make this recipe gluten-free, substitute rice flour, tapioca flour or cornstarch for the standard flour, and be sure to buy a brand of soy sauce that says it's gluten-free. |
| Ingredients: |
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4 |
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boneless, skinless chicken breasts |
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1 T |
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flour |
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1 T |
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oil |
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1 (16 oz) |
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can pineapple chunks |
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1 tsp |
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cornstarch |
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1 T |
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honey |
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1 T |
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teriyaki sauce |
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1 T |
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soy sauce |
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1/8 tsp |
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pepper |
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cooked white rice |
| Directions: |
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Flatten chicken to 1/4 “ thickness. Place flour in resealable bag. Add chicken and shake to coat. Brown chicken in oil in a skillet over medium heat for 3-5 minutes per side (until juices run clear). Remove from skillet and keep warm.
Drain pineapple, reserving juice. In small bowl combine ¼ c juice and cornstarch until smooth. Add to skillet. Stir in honey, teriyaki, soy sauce and pepper.
Boil 30 seconds or until thickened. Add pineapple w/ remaining juice and chicken. Heat through.
Serve on a bed of hot, cooked rice.
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French Dressing Broccoli Salad
by Jes Mostek
serves: 12
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 If you're making this recipe as a side salad and you're concerned about left-overs, only add the dressing to the portion that you'll use today. The remaining (undressed) salad will stay crisp in the fridge for 3-5 days. |
| Ingredients: |
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1 bunch |
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fresh broccoli |
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1 bag (8 oz.) |
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julienne (matchstick) carrots |
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3/4 c. |
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raisins, plumped |
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1/2 c. |
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sunflower seeds |
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1 c. |
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white cheese crumbles (or curds) |
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1/2 c. |
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french dressing |
| Directions: |
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To plump raisins, cover raisins with water in a small microwave safe bowl. Microwave on high for 1-2 minutes. Set aside.
Rinse and chop broccoli.
Drain raisins.
Toss broccoli, carrots, plumped raisins, sunflower seeds, cheese, and french dressing in a large bowl. Serve immediately.
Hint: to turn this salad into a complete meal, just add some cooked diced chicken! Of course, then this recipe will only serve 4 people.
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