RECIPE CHICKEN SALAD RECIPES

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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

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

SOUTHWEST CHICKEN SALAD RECIPE: HOW TO MAKE IT



Southwest Chicken Salad Recipe: How to Make It image

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. —Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 cups.

Number Of Ingredients 19

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Nutrition Facts : Calories 166 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 316mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat

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