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Aloha Chicken with Broccoli Salad by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

Aloha Chicken by Mendy Erwin serves: 4	(2 ratings) Rating Details Rate this recipe Printable View Print Index Cards

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:

boneless, skinless chicken breasts

1 T

flour

1 T

oil

1 (16 oz)

can pineapple chunks

1 tsp

cornstarch

1 T

honey

1 T

teriyaki sauce

1 T

soy sauce

1/8 tsp

pepper

cooked white rice

Directions:

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 � 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.

Categories:

Dairy Free
Ethnic Foods
Fall/Winter
Low Calorie
Low Carb
Low Fat
Low Sodium
Main Dishes
Poultry
Spring/Summer
Wheat Gluten Free

French Dressing Broccoli Salad by Jes Mostek serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

1 bunch

fresh broccoli

1 bag (8 oz.)

julienne (matchstick) carrots

3/4 c.

raisins, plumped

1/2 c.

sunflower seeds

1 c.

white cheese crumbles (or curds)

1/2 c.

french dressing

Directions:

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.

Categories:

Quick & Easy
Side Dishes
Spring/Summer
Vegetables
Vegetarian/Vegan
Wheat Gluten Free