Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise
Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken tender and cucumber salad with umeboshi mayonnaise. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise is something that I have loved my entire life.

Kraft Mayo Comes In a Variety of Flavors to Take Your Midday Sandwich to the Next Level! 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.

To get started with this 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 cook that.

The ingredients needed to make Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise:
  1. Prepare 2 Chicken tenders
  2. Prepare 1 dash Sake
  3. Prepare 1/2 Cucumber
  4. Take 1 dash Salt (to rub in the cucumbers)
  5. Take 1 tbsp ◎ Mayonnaise
  6. Get 1 ◎ Umeboshi
  7. Make ready 1/3 tsp ◎ Kombu tea granules (optional)

This is a great way to use leftovers to make chicken salad. These oven baked chicken tenders are packed with flavor and so crispy! 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.

Steps to make Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise:
  1. 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.
  2. 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.
  3. 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.
  4. Put on a serving plate and garnish with bonito flakes (not listed).
  5. Variation: Also delicious with 1 tablespoon of Parmesan cheese. Taste and adjust.

For the vinaigrette, combine remaining oil, vinegar, thyme, sugar, salt and pepper; shake to combine. To serve, arrange chicken, cucumber ribbons, sliced tomatoes, olives and feta cheese on serving plates. The chicken tenders pick up some of this flavor. If you dine at the Chicken Salad Chick you can enjoy your chicken salad in two ways. One is a scoop of chicken salad on a bed of leaf lettuce.

So that’s going to wrap it up with this special food chicken tender and cucumber salad with umeboshi mayonnaise recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!