Crunchy Chicken Salad with Sweet Chili Dressing
Crunchy Chicken Salad
1 package bibigo™ Crunchy Chicken with Sweet & Spicy Sauce
1 head little gems lettuce, leaves torn
2 stalks celery, thinly sliced
1 carrot, shaved
1 scallion, thinly sliced
1/4 small red onion, thinly sliced
1 ounce gorgonzola cheese, crumbled
Freshly ground pepper, to taste
Carrot greens or parsley, for garnish
2 Fresno chilies, thinly sliced
1/4 cup white vinegar
1/4 cup water
5 teaspoons sugar
1/2 teaspoon kosher salt
Sweet Chili Dressing
1/4 cup Sweet & Spicy Sauce
1 tablespoon creme fraiche
1 tsp pickling liquid from above
- Make the pickles. In a small saucepan, combine vinegar, water, sugar, and salt and bring to a boil. Place sliced chilies in a heat safe jar, and add the boiling pickling liquid. Allow to rest for at least 10 minutes.
- In the meantime, cook bibigo™ Crunchy Chicken according to package instructions, but keep the sauce separate.
- After allowing the pickles to incorporate with the pickling liquid, make the dressing. Combine 1/4 cup of the sauce from the bibigo™ Crunchy Chicken package with the creme fraiche and 1 teaspoon of the pickling liquid. Whisk until homogeneous.
- Place the lettuce, celery, carrot, scallions, and red onion in a salad bowl. Top with chicken, and then with pickled chilies and gorgonzola. Drizzle the dressing on top, then garnish with carrot greens or parsley, and season with pepper to taste. Toss together right before serving.