Tabbouleh Salad with Chicken
Tabbouleh, a classic Lebanese salad recipe, has been bumped up to a main dish by the addition of crispy chicken! The chicken perfectly complements the traditional mix of fresh parsley, tomatoes, scallions, bulgur wheat and olive oil lemon dressing.
- Total Time: 35
- Yield: 10 1x
Ingredients
Scale
Tabbouleh Salad:
- 1/3 cup (75 mL) olive oil
- 1/3 cup (75 mL) lemon juice
- 1 tsp (5 mL) each salt and pepper
- 3 cups (750 mL) cooked bulgur
- 3 cups (750 mL) chopped tomato
- 1 cup (250 mL) crumbled feta cheese
- 1 1/2 cups (375 mL) chopped fresh parsley
- 1 cup (250 mL) chopped green onions
Assembly:
- 30 oz (900 g) Reuven Fully Cooked Battered Chicken Breast Chunks (Product Code 10500
- 10 lemon wedges
Instructions
Tabbouleh Salad:
- Whisk together olive oil, lemon juice, salt and pepper.
- Add cooked bulgur, tomato, feta, parsley and green onions; toss to combine.
Note: Salad can be made up to 4 hours in advance.
Assembly:
- Prepare Battered Chicken Breast Chunks according to package directions for baking.
- For each serving, spoon 3/4 cup (175 mL) salad onto plate. Top with 3 oz (90 g) cooked chicken chunks (about 4 pieces).
- Serve with lemon wedge.
Notes
Nutrition
- Serving Size: 1
- Calories: 257
- Sugar: 3 g
- Sodium: 728 mg
- Fat: 12 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 72 mg
Chicken Pad Thai
Chicken Pad Thai, a traditional Thai street food dish, is made with small chunks of cooked chicken, rice noodles, an assortment of veggies and seasonings, tossed in a savoury sauce.
- Total Time: 70
- Yield: 5 1x
Ingredients
Scale
Pad Thai Sauce:
- 4 tbsp (60 ml) fish sauce
- 4 tbsp (50 g) granulated sugar
- 3 tbsp (45 ml) tamarind paste
- 1 pc lime, juice and zest
- 1 tbsp (15 ml) rice wine vinegar
- 1 tbsp (15 ml) sriracha
- 1 tsp (5 ml) paprika
Pad Thai:
- 4 cups (700 g) rice noodles, 1/4″ thickness
- 2 tbsp (30 ml) vegetable oil
- 4 pcs garlic cloves, roughly chopped
- 10 shrimp, peeled and cleaned
- 1/2 cup (95 g) red pepper, julienne
- 3 cups (375 g) Reuven Fully Cooked Oven Roasted Chicken Breast Strips (Product Code 11102)
- 1 cup (240 g) bean sprouts
- 3 eggs
- 1/4 cup (50 g) peanuts, unsalted, crushed
- 4 garlic chives (or scallions), cut into 2″ strips
- 1/2 cup (95 g) baked tofu (optional)
- 1 lime (garnish)
Instructions
- Soak rice noodles in enough warm water to cover for 1 hour.
- Pad Thai Sauce: In a small bowl, mix together fish sauce, paprika, sugar, tamarind, vinegar, sriracha lime juice and zest, set aside.
- Pad Thai: In wok or large skillet, heat oil; add garlic, tofu (optional) and chicken, stir-fry for 2 to 3 minutes. Push chicken mixture to one side of the pan; pour eggs in on the other side. Lightly scramble eggs, mix into chicken. Mix in drained softened rice noodles and cook for 2-3 minutes. Add shrimp and cook for 1 minute, then add red pepper and pad thai sauce mixture toss until absorbed and reduced. Add half beansprouts, half peanuts, and garlic chives, mix and steam for 30 seconds.
- Transfer to serving plate and garnish with remaining bean sprouts, peanuts and lime.
Notes
Nutrition
- Serving Size: 1
- Calories: 449
- Sugar: 15 g
- Sodium: 1,014 mg
- Fat: 13 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 184 mg
Chicken Katsu Sando with Tonkatsu Sauce
Japanese-style fried chicken is complemented by the traditional flavour of Tonkatsu sauce in a modern sandwich format!
- Total Time: 20
- Yield: 2 1x
Ingredients
Scale
Tonkatsu Sauce:
- 2 tbsp (30 ml) ketchup
- 4 tsp (20 ml) worcestershire sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) mayonnaise
- 2 tsp (10 ml) honey
- 2 tsp (10 ml) soy sauce
Assembly:
- 4 pieces sliced white bread, crusts removed
- 2 pieces (180 g) Reuven Fully Cooked Crispy Breaded Chicken Breast (Product Code 10551)
- 2 tsp (10 ml) butter, softened
- 20g cucumber, thinly sliced
- 20g napa cabbage, thinly shredded
- 1 tsp (5 ml) chives, sliced
- 2 tbsp Tonkatsu Sauce
Instructions
Tonkatsu Sauce:
- In a bowl combine ketchup, worcestershire sauce, oyster sauce, mayonnaise, honey and soy sauce.
- Season with salt and pepper and set aside.
Assembly:
- Prepare Crispy Breaded Chicken Breast according to package directions.
- Butter bread and cut off crusts.
- Add a layer of shredded cabbage and cucumber slices to 2 slices of bread, top with prepared Crispy Breaded Chicken Breast and remaining bread slices.
- Cut sandwich in half and serve with Tonkatsu sauce.
Notes
Nutrition
- Serving Size: 1
- Calories: 293
- Sugar: 13 g
- Sodium: 1,464 mg
- Fat: 12 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 28 mg
Chicken Fried Rice
This easy one-skillet fried rice recipe boasts onions, carrot, garlic, and soy sauce, topped with crunchy breaded chicken, for layers of flavour and texture.
- Total Time: 25
- Yield: 10 1x
Ingredients
Scale
- 1/4 cup (60 ml) vegetable oil, divided
- 8 eggs, beaten
- 3 cups (750 ml) chopped carrot
- 2 cups (500 ml) chopped onion
- 1 tbsp (15 ml) minced garlic
- 10 cups (2.5 L) cooked brown rice, cooled
- 1 1/2 cups (375 ml) each frozen corn and peas, thawed
- 1/3 cup (75 ml) sodium-reduced soy sauce
Assembly:
- 30 oz (900 g) Reuven Fully Cooked Dusted Chicken Breast Chunks (Product Code 10540)
- 2/3 cup (150 mL) sliced green onions
Instructions
- Heat 2 tbsp (30 ml) vegetable oil on flat-top set to medium heat. Add eggs and cook, stirring occasionally, for 2 to 3 minutes or until eggs are set and small curds form. Remove from flat-top and transfer to plate.
- Increase heat to medium-high. Add remaining oil; cook carrot, onion and garlic, stirring, for 5 minutes or until softened.
- Stir in cooked rice, corn, peas, eggs and soy sauce. Cook, stirring, for 2 to 3 minutes or until corn and peas are heated through. Keep warm.
Assembly: Prepare Dusted Chicken Breast Chunks according to package directions. For each serving, portion 1 cup (250 ml) fried rice onto plate. Top with 2 oz (60 g) cooked chicken chunks. Sprinkle with 1 tbsp (15 ml) green onions.
Notes
Crispy Chicken Sandwich with Citrus Fennel Slaw
- Total Time: 30
- Yield: 1 Serving 1x
Ingredients
Scale
Fennel Poppyseed Slaw:
- 1/2 cup (125 ml) fennel, very thinly shaved
- 1/2 cup (60 ml) flat-leaf parsley, finely chopped
- 2 tbsp (30 ml) mint, chiffonade
- 1 radish, very thinly sliced
- 3 tbsp (45 ml) prepared lemon poppy seed dressing
Assembly:
- 1 hamburger bun
- 1 pc Reuven Fully Cooked Crispy Breaded Chicken Thigh (Product Code 10621)
- 1/4 cup (33 g) fennel poppy seed slaw
- 1 tbsp (15 ml) mayonnaise
- 1 slice cheddar cheese
- 3–4 bread & butter pickles
Instructions
Fennel Poppyseed Slaw:
- In a medium size bowl, add fennel, parsley, mint, radish and toss with lemon poppyseed dressing; set aside.
Assembly:
- Prepare Crispy Breaded Chicken Thigh according to package directions.
- Toast the bun and build your sandwich starting with the bottom bun.
- Layer half with fennel poppyseed slaw, prepared Crispy Breaded Chicken Thigh, cheddar cheese and pickles.
- Top with remaining bun half.
Notes