Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos: Grilled Chicken Salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

Grilled Chicken Salad Biography

Source(google.com.pk)
Smoky charred chicken combines with bright peas and herbs in a salad that's fresh and hearty. Grilling the chicken ahead of time makes it even easier to put together.

Ingredients:
    3/4 cup extra-virgin olive oil, divided
    2 tablespoons plus 1/3 cup fresh lemon juice (from 3 or 4 lemons), divided
    1 tablespoon plus 1 teaspoon minced garlic (4 cloves), divided
    5 boneless, skinless chicken-breast halves (10 to 11 ounces each)
    12 chicken drumsticks
    2 cups shelled fresh peas (from 2 pounds in pods)
    2 tablespoons minced shallot
    2 tablespoons Dijon mustard
    1 teaspoon coarse salt
    1/2 cup chopped fresh mint leaves, plus 1/2 cup packed fresh mint leaves (from 2 bunches)
    1 to 2 heads butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves

Directions:
    Whisk together 1/4 cup oil, 2 tablespoons lemon juice, and 1 tablespoon garlic. Pour over chicken, and refrigerate 2 hours.
    Cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
    Preheat grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 165 degrees, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
    Whisk together remaining 1/2 cup oil, 1/3 cup lemon juice, and 1 teaspoon garlic, the shallot, mustard, salt, and chopped mint in a medium bowl. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.

Entertain at a moment's notice with this versatile and easy salad recipe perfect for picnics and small gatherings.

Ingredients:
    3/4 cup rice-wine vinegar
    1/4 cup fish sauce
    2 tablespoons sambal paste
    1 tablespoon soy sauce
    1/2 teaspoon sesame oil
    Juice of 4 large limes
    1/4 cup plus 2 tablespoons vegetable oil, plus more for frying noodles
    2 red finger chiles, thinly sliced crosswise
    1/4 cup chopped fresh cilantro, plus 1 cup leaves
    4 boneless, skinless chicken breast halves
    Coarse salt and freshly ground pepper
    2 ounces cellophane noodles
    1/4 pound snow peas, trimmed and strings removed
    1/2 large green or red cabbage, very thinly sliced
    2 carrots, shredded
    1 English cucumber, sliced 1/4 inch thick on the bias
    1/2 cup chopped salted peanuts
    1/2 cup shredded fresh basil leaves
    1/2 cup shredded fresh mint leaves

Directions:
    Preheat oven to 400 degrees.
    In a medium bowl, mix together vinegar, fish sauce, sambal paste, soy sauce, sesame oil, and lime juice. Slowly whisk in 1/4 cup vegetable oil to emulsify. Stir in 1 slice red chile and 1/4 cup chopped cilantro; set vinaigrette aside.
    Heat a grill pan over high heat. Rub chicken with 2 tablespoons oil and season with salt and pepper. Place chicken on grill pan and cook, turning once, about 2 minutes per side. Transfer chicken to a baking sheet; transfer to oven and bake until cooked through, about 10 minutes. Transfer to a cutting board and let cool.
    Fill a medium saucepan with oil to a depth of 3 inches; heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, add cellophane noodles to hot oil and cook until puffed, about 30 seconds. Transfer to a paper-towel lined plate to cool.
    Bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add snow peas to boiling water and cook until tender-crisp, about 2 minutes. Drain and transfer to ice-water bath until cooled. Drain and thinly slice on the bias.
    Arrange cabbage, carrots, cucumbers, noodles, and snow peas on a large platter. Slice cooled chicken and arrange over salad. Garnish with peanuts, basil, mint, and remaining slices of chile. Serve with vinaigrette.

Ingredients:
    1 orange
    1 dried chilli
    1½ heaped teaspoons smoked paprika
    1½ teaspoons Dijon or English mustard
    3 tablespoons honey
    3 tablespoons ketchup
    1 teaspoon olive oil
    1/16 teaspoon sea salt, to taste
    1/16 teaspoon freshly ground pepper, to taste
    4 x 5 oz boneless skinless higher-welfare chicken breasts

Method:
Everyone loves barbecued chicken. It's a feature of pretty much every barbecue all over the country. Here's how to make it crisp on the outside and cooked in the middle, just the way it should be.
If barbecuing, light the grill now so the flames have died down and it's ready when you're ready to cook.
Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil. Season with a small pinch each of the salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they're well coated, cover with plastic wrap and leave to sit for 5 to 10 minutes or until the grill is ready.
If using a grill pan, put it over high heat now to get it screaming hot. Use tongs to transfer your chicken breasts onto the grill or grill pan. For chicken breasts about 1 inch thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through. Spoon a little of the reserved sauce over each breast.

Serving suggestions:
Lovely served with the evolution potato salad and a fresh green salad, or delicious sliced in sandwiches in some good-quality bread. Add some leafy lettuce and sliced tomato to give it a good crunch.

Jamie's top tips
This marinade can be used on other lean proteins such as shrimp, pork tenderloin or flank steak. If the outside of the meat or fish looks dry, brush a little of the marinade over it whilst cooking.
When zesting citrus fruit, use a Microplane or similar zester so you only remove the colored zest without digging into the bitter white pith underneath.
When grilling, you need to keep control of the heat really carefully so the food cooks through properly before it starts burning on the outside. If your meat starts to char soon after putting it on the grill or in the pan, move it to a cooler part of the grill or turn the heat right down.
If you're doing this on the stovetop, it will work best in a well-seasoned cast-iron or non-stick grill pan.
It's good to have one side of the barbecue with fewer coals so it's cooler. The coals are ready when the flames have died down.

Nutritional Information Amount per serving:
    Calories 208 10%
    Carbs 12.3g 5%
    Sugar 11.7g 13%
    Fat 2.9g 4%
    Saturates 0.6g 3%
    Protein 33.2g 74%