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Pop Chicken Salad Recipes

Written By cut hayatul wardhani on Monday, 13 July 2015 | 11:13

Salad as an appetizer dish of many kinds. Of vegetable salad, fruit salad or a mixture of both. Or you want to try a salad that is?

Pop Chicken Salad is an easy and delicious menu. Pop The chicken salad is also a practical menu of the remaining healthy with food. In fact, the menu fit almost any time of year, both for breakfast, lunch, and dinner. Here is how to make various types of chicken salad which was really good, no matter what your mood.

Nothing is more refreshing, healthy and make you can eat without feeling 'sin' in addition to a salad. Although the portions are large and make your stomach feel erupt because it was super satisfied, it remains donate food calories low. Of course if you use low-fat dressing, because that makes the salad bowl into a weight not because the vegetables or a few proteins were inserted into it but heavy dressing made of mayonnaise, sometimes boiled egg and grated cheese. Well for salad this time, the sauce is only made from olive oil, chopped garlic and onion, and lime juice. A little chopped thyme put into it to give a unique flavor and distinct aroma. All you simply put in a bottle and shake it up into a solution that is smooth and thick. The sauce was hold in the refrigerator up to 1 week old, so if you make it in large quantities do not directly use those, but keep the rest in the chiller. Not only delicious dressings for salads, as a steady stream of any sandwich.

for it, let us refer to the recipe of Pop Chicken Salad: 
Pop Chicken Salad Recipes
Pop Chicken Salad Recipes

Ingredients Pop Chicken Salad

  • 8 pieces of bread wheat
  • 1 package (58 ounces) cream soup powder, ready-made
  • 1 tsp chilli powder 250 grams of chicken breast meat, cut into small pieces
  • Right amount of oil
  • 100 gr lettuce, sliced
  • 100 g carrots, cut into julienne
  • 100 gr kyuri, cut into julienne
  • 100 ml 100 ml mayonnaise chili sauce

How To Make Pop Chicken Salad

  1. break the bread until thinning, put in the bottom of the heat-resistant bowl or muffin tin. Bake until crisp resembling a bowl. Remove and set aside.
  2. Mix the cream soup powder and chili powder and stir well. Enter in a plastic bag, add chicken breasts. Shake-shake until chicken wrapped in flour seasoning evenly.
  3. Fry in hot oil until yellow and ripe. Remove and drain.
  4. Arrange lettuce, carrots, kyuri, and chicken fried in a bread bowl. Sprinkle with chili sauce and mayonnaise. Serve.
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