Brown Sugar Chicken Salad

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Brown Sugar Chicken Salad

Sticky and fresh and sweet and amazingly delicious salad.

Chicken cooked in brown sugar.
Asian Pear.
Wonton skins.
Brown Sugar Balsamic Vinaigrette.

That's it!

What are you waiting for?

Cut chicken breast into strips.
Arrange them in a skillet.
Crumble brown sugar over the top.

Cook over medium heat until the sugar melts.

Turn the chicken and coat in the melted sugar. Cook until all the chicken is cooked through. It doesn't take too long. Be sure to stay away from High heat since the sugar will burn before the chicken has a chance to cook. The chicken gives away enough moisture to keep things nice and juicy whilst you are cooking.

These are regular square wonton skins. They are usually in the produce section of the grocery store. Take a few out of the wrapper and cut them into thin strips. You won't need the whole package. I hold a stack of 8 or so together and use either scissors or a pizza cutter and cut them all at once.

Drop them into hot oil and stir them around a bit. They brown pretty quickly so don't leave. Let them sit on a paper towel for a bit after you pull them out of the oil
Crispy and delicious!

Peel and slice up an Asian Pear. It is a sort of cross between an apple and pear. Not as dense as an apple. Not as grainy as a pear. Juicy and delicious. I first ate these when I was in Korea years and years (and years and years) ago. I am so happy to see them in the USA. Slice up some lovely ripe strawberries.

Amazing how well these two fruits go together. And in this salad....heaven.

Whisk together equal parts brown sugar, balsamic vinegar, and olive oil. Add a little salt and pepper, if you like. I like. So I add both. I love the pepper.

Pile the lettuce on a plate. Top with the fruit ...

...and then pile on the chicken....

...add the crispy wonton skins...

...and give it a good drizzzzzzzle of the dressssssing.


Brown Sugar Chicken Salad
1 boneless skinless chicken breast
1/2 cup packed brown sugar
lettuce (any kind will do)
1 Asian Pear
a few strawberries
square wonton skins

Brown Sugar Vinaigrette
1/3 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup olive oil
salt and pepper

Cut chicken into strips and arrange in a skillet. Crumble brown sugar all over. Cook over medium heat until the sugar melts. Continue to cook and turn chicken in the sugar until the chicken is cooked through. Watch carefully that the heat isn't too high and that the sugar doesn't burn. Arrange lettuce on a plate(s). Peel and slice the Asian pear. Slice the strawberries. Cut a few (8 or so) of the wonton skins into strips. Deep fry in hot oil until golden brown and crispy. Drain on paper towels. Whisk together dressing ingredients. Pile the fuit and chicken on the lettuce. Top with wonton skins. Drizzle with dressing.

Wanna know a beautiful little something about his salad? You can cook the chicken and freeze it for later. So when you have a hankering for this salad, cook lots of the chicken. Use what you like today and freeze the rest in single salad sized portions. Then on another day when you want this salad, all you'll need to do is heat up the chicken. No need to cook every single time. So lovely. So easy. So delicious.

You'll find more recipes like this in the freezer cookbooks that I wrote.
(wonderful dinner recipes you can freeze)
(has so many really great salad recipes like this one - all freezable!)
(has some really great salad recipes and a bunch of other side dishes)

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