1/2 cup ranch dressing
1 large yellow onion, diced
1 medium medium zucchini, diced
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
2 teaspoons prepared Dijon-style mustard
1 (10 ounce) can sliced hot chile peppers, drained
1/4 cup diced celery
1/4 cup cooked and diced chicken breast meat, drained
2 teaspoons honey
1 teaspoon distilled white vinegar
1/4 cup hot water
1/4 cup melted butter
1/2 teaspoon paprika
In a medium bowl, mix the ranch dressing, yellow onion, zucchini, lemon juice, vinegar, Dijon-style mustard, chicken, ham, chicken breasts, honey and vinegar.
Place pan-roast chicken in a large resealable plastic bag with a twist tie. Lay bag on a flat surface. Place pan-roast chicken in bag in the refrigerator. Seal bag and refrigerate for 24 hours.
Prepare salsa for serving by blending together the sugar, pepper and honey.
After 24 hours, remove bag from refrigerator and place pan-roast chicken in bag with sealed lid of plastic bag. Place pan-roast in refrigerator at room temperature.
Heat butter and olive oil in a large skillet over medium heat. Cook chicken in 1/2 cup of butter mixture until golden brown, about 10 minutes. Remove chicken and set aside. Heat oil in skillet to medium-high heat; add chicken. Cook until golden brown, about 10 minutes. Remove chicken and spoon salsa over pan. Mix together with chicken.
Remove chicken and veggies from pan. Mix together chicken, brown sauce, dry mustard, cheese, and seasoning into pan. Serve over chicken salad. Garnish with chicken strips.
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