CHICKEN SALAD RECIPE RECIPES

Name: Chicken satay salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1tbsp tamari; 1tsp medium curry powder; ¼tsp ground cumin; 1 garlic clove, finely grated; 1tsp clear honey; 2 skinless chicken breast fillets (or use turkey breast); 1tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible); 1tbsp sweet chilli sauce; 1tbsp lime juice; sunflower oil, for wiping the pan; 2 Little Gem lettuce hearts, cut into wedges; ¼ cucumber, halved and sliced; 1 banana shallot, halved and thinly sliced; coriander, chopped; seeds from ½ pomegranate

CHICKEN SATAY SALAD RECIPE - BBC GOOD FOOD

Chicken satay salad recipe - BBC Good Food image

Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 15

Ingredients

1tbsp tamari
1tsp medium curry powder
¼tsp ground cumin
1 garlic clove, finely grated
1tsp clear honey
2 skinless chicken breast fillets (or use turkey breast)
1tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
1tbsp sweet chilli sauce
1tbsp lime juice
sunflower oil, for wiping the pan
2 Little Gem lettuce hearts, cut into wedges
¼ cucumber, halved and sliced
1 banana shallot, halved and thinly sliced
coriander, chopped
seeds from ½ pomegranate

Steps:

Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Nutrition Facts : Calories 353 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 7 grams fiber, ProteinContent 38 grams protein, SodiumContent 1.6 milligram of sodium

CHICKEN SALAD SANDWICHES RECIPE | INA GARTEN | FOOD NET…

Chicken Salad Sandwiches Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 5 servings

Number Of Ingredients 8

Ingredients

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Steps:

Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

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CHICKEN SATAY SALAD RECIPE - BBC GOOD FOOD

Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Supper
Cuisine Indian
Calories 353 calories per serving

While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

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Reviews 4.5
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To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

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