CHICKEN SALAD RECIPE SPICY RECIPES

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CHICKEN SALAD | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Chicken Salad | Chicken Recipes | Jamie Oliver Recipes image

The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad

Total Time 55 minutes

Yield 4

Number Of Ingredients 11

1.3 kg higher-welfare chicken
a few black peppercorns
a few bay leaves
2 teaspoons ground cumin seeds
1 handful of almonds
2 tablespoons fat-free natural yoghurt
3 tablespoons low-fat mayonnaise made with free-range eggs
2 lemons juice and zest of
1 cucumber peeled and diced
1 small bunch of fresh basil leaves picked and torn
4 big handfuls of mixed salad leaves

Steps:

    1. To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
    2. To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.

Nutrition Facts : Calories 553 calories, FatContent 38.1 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 44.6 g protein, CarbohydrateContent 5.8 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CHICKEN TACO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Taco Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil 
2 tablespoons butter 
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like) 
3 tablespoons finely minced fresh cilantro 
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin 
3 Roma tomatoes, diced 
1/2 cup grated pepper-jack cheese 
2 avocados, diced 
3 green onions, sliced 
1/2 cup fresh cilantro leaves 
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

  • For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
  • For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
  • For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
  • On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

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CHICKEN SALAD | CHICKEN RECIPES | JAMIE OLIVER RECIPES
The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 553 calories per serving
    1. To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
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