Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, salad with microwave-steamed chicken tenders & daikon sprouts. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Salad with Microwave-Steamed Chicken Tenders & Daikon Sprouts is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Salad with Microwave-Steamed Chicken Tenders & Daikon Sprouts is something that I have loved my entire life.
Spoiler: Use frozen chicken tenders or order them from takeout! While the super-speedy homemade honey mustard dressing is the heart of the salad, it's the store-bought chicken tenders that make it a meal. Sauteed chicken tenders get a flavor boost from fresh lemon and thyme.
To get started with this particular recipe, we have to prepare a few ingredients. You can have salad with microwave-steamed chicken tenders & daikon sprouts using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Salad with Microwave-Steamed Chicken Tenders & Daikon Sprouts:
- Prepare 3 pieces Chicken tenders
- Make ready 1 tsp ★ Shio-koji(or salt)
- Make ready 1 ★ Black pepper
- Prepare 1 tbsp ★ White wine
- Prepare 1 tsp ★ Olive oil
- Make ready 1 twig Rosemary
- Take 1 pack Daikon sprouts
- Make ready 1/4 Red onion (onion)
- Get 1 Bonito flakes
- Make ready For the dressing:
- Make ready 1 -1 1/2 tablespoon ● Ponzu
- Get 1 ● Salt and pepper
- Make ready 1 pinch ● Sugar
- Prepare 1 -1 1/2 tablespoon ● Olive oil
These baked chicken tenders are super simple and quick for those hectic weekday meals. I've put them on top of a salad with homemade honey mustard dressing. Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise. Season chicken tenders with salt and pepper.
Instructions to make Salad with Microwave-Steamed Chicken Tenders & Daikon Sprouts:
- To steam the chicken tenders: Arrange the chicken on a plate and sprinkle on the ingredients marked with ★ in order. Place the rosemary (or other herb) on top, wrap it with plastic wrap and cook it at 700W for 1 minute and 30 seconds. Turn the chicken over and cook it for another 1 minute.
- The cooking time depends on the size of the chicken. Check the chicken when you turn it over, and adjust the cooking time if necessary. Leave the chicken, with the plastic on, until they are cool.
- Shred the chicken from Step 2 with your hand.
- Onions: Thinly slice the onion and soak it in water for about 10 minutes. Drain in a colander and pat dry with paper towels. Daikon sprout: Cut in half lengths.
- In a bowl, mix the ingredients marked with ● to make the dressing. Mix the chicken from Step 3 and onion from Step 4 with the dressing. Add the daikon sprout and toss them evenly. Serve it on a plate and garnish with the bonito flakes.
- I used Cinzano Dry Vermouth; a blend of white wine with essences of herbs and spices, instead of white wine. This flavorful drink is good for cooking and drinking.
Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top. Refrigerate for. until meat is tender and no longer pink, rearranging . These easy chicken tenders are marinated in Caesar salad dressing, and then they're grilled or broiled to perfection. Use a charcoal or gas grill or a tabletop indoor grill or stovetop grill pan.
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