Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken tender and cucumber salad with umeboshi mayonnaise. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise is something that I have loved my entire life. They are nice and they look wonderful.
Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe. Sweet Onion with Umeboshi & Mayonnaise.
To get started with this particular recipe, we must first prepare a few components. You can have chicken tender and cucumber salad with umeboshi mayonnaise using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise:
- Take 2 Chicken tenders
- Prepare 1 dash Sake
- Prepare 1/2 Cucumber
- Prepare 1 dash Salt (to rub in the cucumbers)
- Take 1 tbsp ◎ Mayonnaise
- Prepare 1 ◎ Umeboshi
- Make ready 1/3 tsp ◎ Kombu tea granules (optional)
Especially good on days you need something so simple and quick to throw together without any cooking needed. After reviewing several oven-fried, baked chicken recipes, I created this spicy, savory, slightly sweet, crispy baked chicken without any added salt. Using a cooking rack inside the baking dish helps to keep the chicken crispy on all sides and prevent the chicken from getting soggy on the bottom. These oven baked chicken tenders are packed with flavor and so crispy!
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.
If you have a chicken nugget loving family member - they will go crazy for them. My seven year old son eats these mayo chicken nuggets like candy. Now, just allow the chicken salad to chill several hours or even overnight—long enough for the flavors to really meld. Then, when you're ready, just serve the chicken salad on a bed of lettuce…or in hollowed-out heads of cabbage, or hollowed-out bell peppers…or put it on English Muffins, top with cheese, and broil…or stir in with. There are very few lunch options as healthy and well rounded as a classic chicken salad.
So that’s going to wrap it up for this special food chicken tender and cucumber salad with umeboshi mayonnaise recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
