Best Java Chicken Salad Recipes

JAVA CHICKEN

Steps:

• Heat a sauté pan over medium flame, add oil, and sauté onion until transparent, about 8 minutes.
• Add the minced garlic and sauté for 1 minute, then add the coffee, brown sugar, vinegar, mustard, salt, and pepper (I like using tricolor rather than plain black pepper) and allow it to come to a boil.
• Reduce the temperature to low and let the mixture simmer for 10 minutes; remove from heat, pour into a glass bowl, cover loosely with paper or cloth towel, and set in the refrigerator to let cool.
• Place the chicken breasts in a Ziplog bag (or plastic container, in a single layer) and add the cooled marinade. Secure closed and refrigerate for 8 hours or overnight, turning/moving the breasts in the container at least once.
• Drain marinade from the chicken; set aside and reserve marinade.
• Using an indoor grill or over medium-hot coals, grill the chicken, covered, for about 20 minutes, turning once, until the juices run clear when pierced (breasts can also be broiled if grilling is unavailable, a Foreman Grill also works well).
• While the chicken is cooking, pour the reserved marinade into a small saucepan and, over medium heat, bring it to a boil.
• Reduce the temperature to medium-low and simmer the marinade for 10 minutes to make the sauce, until thickened. Do NOT serve the marinade without cooking it first! It must be cooked to be safe.
• When marinade has been cooked as the sauce, pour it over the completed chicken before serving.
• Serve with rice, wild rice, or orzo pasta, along with vegetables and a salad.
• Note: If you want to reduce the carbs for diabetic or lower carb eating, substitute heat-stable brown sugar substitute for the regular brown sugar.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

JAVA CHICKEN IN COCONUT SAUCE

Steps:

• Purée first 8 ingredients in blender until almost smooth. Transfer purée to small saucepan. Stir over medium-low heat until mixture is aromatic, about 5 minutes. Pour into medium bowl; cool completely. Add chicken to puree; toss to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
• Bring coconut milk, apple slices, lime leaves and lemongrass to boil in heavy large skillet. Reduce heat and simmer until flavors blend and mixture is slightly reduced, about 10 minutes. Add chicken and marinade mixture and simmer until chicken is cooked through, stirring occasionally, about 13 minutes. Season to taste with salt and pepper. Stir in lemon juice. Discard lime leaves and lemongrass. Transfer chicken mixture to bowl. Sprinkle with parsley and serve.

JAVA CHICKEN SALAD RECIPE

Steps:

• In blender or bowl of food processor combine peanut butter, jalapeno, 3 tbsp soy sauce, sake, mirin, onion, sesame oil and ginger; set aside. In small bowl combine remaining soy sauce, peanut oil, rice vinegar and sugar; set aside. Shred chicken. In large bowl toss greens with soy sauce dressing (in small bowl) and divide among salad plates. Top with chicken. Drizzle peanut dressing over I chicken and garnish with sesame seeds.