This is not your typical chicken salad that has sad pieces of dried chicken in it. This salad is brimming with flavor, color and texture! The chicken becomes crispy and almost serves as a crouton!
1 1/2 pounds dark chicken stew
3 tablespoons corn starch
1 corn on the cob
1/2 cup asparagus
1/2 cup sugar snap peas
1 red pepper
1 teaspoon minced garlic
1: Add the chicken, corn starch, one tablespoon salt, and a quarter teaspoon black pepper to a ziploc bag. Shake until the chicken is coated
2: Preheat a large pan over medium high heat. Add four tablespoons oil and drop in your chicken. Don’t overcrowd the pan. Sear in batches if necessary. Sear chicken about four minutes a side. Remove from pan and set aside
3: Prepare all the vegetables before you start the next step. Cut the onions into thin slices, cut the corn into small quarters, trim the ends of the sugar snap peas, slice the peppers into one inch strips, peel the ends of the asparagus, and chop into one inch pieces
4: Add more oil to your pan if necessary. Sauté the onion for about five minutes. Add one teaspoon minced garlic, two teaspoons salt, a quarter teaspoon black pepper. Add the rest of the vegetables and sauté for about ten to fifteen minutes. The vegetables should have a bite to them and should not be totally softened. Add in your chicken and serve with your favorite garlic mayo or pesto dressing!