Hiller's Hot Holiday Recipes - Dallas News | myFOXdfw.com

Hiller's Hot Holiday Recipes

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(WJBK) - Hiller's Firecracker Chicken Salad with Pepitas

4 cups of cubed chicken (using a Hiller's Rotisserie Chicken if
1 cup shelled pepitas (found in the aisle with bulk goods)
1 cup chopped celery
1/4 cup chopped green onion

Firecracker Sauce:
1/2 cup + 2 Tablespoons Hellman's Light Mayo
1/2 cup Kewpie Mayo (International Aisle - Asian Section)
1/4 cup Sriracha Sauce (International Aisle - Asian Section)

In a bowl, add the cubed chicken. Add pepitas, celery, and chopped green onion; set aside momentarily.
In a small bowl, add together the light mayo, kewpie mayo, and Sriracha; whisk together until smooth.
Add the Sriracha mayo to the chicken mixture and mix well. Chill well and serve.
Note: You can always add more mayo or Sriracha if desired. 

Mini Dilled Cuke Salad

Ingredients for the Salad:
10 mini cucumbers, rinsed well and thinly sliced (use a mandolin or
1 1/2 Tablespoons finely chopped fresh dill (previously rinsed and dried)

Ingredients for the Dressing:
3/4 cup rice vinegar (International Aisle - Asian Section)
1 1/2 Tablespoons (or to taste) Agave nectar
1/8-1/4 teaspoon (or to taste) red pepper flakes

Directions for Dressed Salad:
In a large bowl, add cucumber slices and dill; set aside.
In a small bowl, combine rice vinegar, agave nectar, and red pepper flakes; whisk together.
Pour dressing over cucumbers and dill; toss gently but thoroughly. Let marinate for at least 1/2 hour prior to serving.
Chill well and serve with a garnish of dill.

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