Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken tender and cucumber salad with umeboshi mayonnaise. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
You can also order chicken fingers from a favorite takeout spot on your way home to make it even easier. I love combining the chicken with a combination of fresh vegetables and this killer honey mustard dressing to take advantage of the convenience of prepared food, but with a homemade spin. In this video we show you how to make Cucumber Salad with Mayonnaise. • Cucumber • Boiled Patatoes • Mayonnaise • Greek Yogurt.
Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook chicken tender and cucumber salad with umeboshi mayonnaise using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise:
- Make ready Chicken tenders
- Take Sake
- Make ready Cucumber
- Take Salt (to rub in the cucumbers)
- Make ready ◎ Mayonnaise
- Take ◎ Umeboshi
- Prepare ◎ Kombu tea granules (optional)
Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous. Cucumber and sweet onion swim together in a dressing made with mayonnaise and vinegar in this simple creamy cucumber salad recipe. After I covered the salad with plastic wrap and let it sit, I came back and the bowl was filled with liquid.
Instructions to make Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise:
- Poach the chicken tenders in water with a little sake in it, cool and shred. If there are any sinews, remove them. Cut the cucumber thinly (or julienne) and rub in with a little salt. Squeeze out tightly.
- Take the pit out of the umeboshi and chop into a paste. Combine with the other ingredients marked ◎ (mayonnaise, kombu tea granules) in a bowl and mix well. The kombu tea granules will dissolve if you mix well. If you don't have it, use dashi stock granules instead.
- Add the chicken and cucumber from Step 1 to the mixture from Step 2. This goes better if you use a rubber spatula. Taste and adjust the seasoning if needed with salt and pepper.
- Put on a serving plate and garnish with bonito flakes (not listed).
- Variation: Also delicious with 1 tablespoon of Parmesan cheese. Taste and adjust.
The salt had continued to pull liquid from the. My Grandma Kriz would make this Creamy Dill Cucumber Salad with mayonnaise her summer meals when I came to visit. My uncle grew cucumbers and dill in his backyard garden and would bring them over freshly picked for my grandmother. The cucumbers had that summery garden smell and his dill. I am a huge fan of chicken tenders and breaded chicken!
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