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Roasted Chicken Salad Recipe

Ingredients

2 cups chopped chicken

1 cup chicken broth

2 tablespoons orange juice

1 cup brine

2 carrots, peeled and chopped

7 (4 ounce) cans sliced mushrooms

1 (12 fluid ounce) can or bottle chicken bouillon

8 fluid ounces large unsalted hot safflower oil for frying

1 cup broccoli florets

1/2 cup brown sugar

Directions

In a large bowl, combine chicken, broth, orange juice, brine, carrots, mushrooms, bouillon, hot safflower oil and chicken; mix well. Form the mixture into a 6x6 inch casserole dish. Sprinkle with broccoli florets and brown sugar.

Heat small but heavy pieces of bacon in a large skillet or wok over high heat. Pour evenly over chicken mixture.

Fry chicken in a combination of 4, 8 and 10 minutes, or until juices run clear. Drain. Flip and serve as is.