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salad
Asian Chicken Salad
Asian Chicken Salad
We love this quick and nutritious midweek salad recipe that is easily modified to cater for the veg and salad ingredients you have available.
Serves: 2
Ingredients
1 Chicken Breast
A little Olive Oil
1 Medium Carrot
Cucumber about 3 inches long
4 spring onions
Enough salad leaves or shredded lettuce for two (such as Chinese leaves or hearts of romaine)
2 Tbsp Peanut Butter
2 Tbsp Soy Sauce
1-2 Tbsp Sweet Chilli Sauce
3-5 Tbsp Sweet Fruit Juice (such as pineapple or apple)
Method
- Wash the chicken breast, rub lightly with olive oil and steam in a steamer (or on an upturned tea plate in a saucepan with a tight fitting lid and a small amount of water) for 10-15 minutes until gently cooked through.
- Allow the chicken to cool slightly then shred with two forks and set aside.
- Slice the carrot, cucumber & spring onions very finely into string-like, 3 inch pieces.
- Pile the salad leaves onto two plates and season with a little sea salt.
- Stack the vegetable strings into a pile in the middle of the salad.
- Now mix together the peanut butter, soy sauce and 1-2 Tbsp of the chilli sauce (depending on taste) in a small pan and slowly bring to a simmer mixing all the time. If it thickens too quickly add a Tbsp fruit juice.
- When just starting to bubble, add enough fruit juice to create a single cream consistency.
- Continue to heat until warmed through, don’t over heat and if it thickens too much add more fruit juice.
- Dribble the sauce over the vegetables and top with the shredded chicken.
- Serve with chopsticks and prawn crackers.
Italian Roasted Chicken
These juicy fragrant roasted chicken fillets make a delicious supper or summer lunch.
Ingredients
4 Skinless and Boneless Chicken Breasts
100ml Olive Oil
30ml White Wine or Cider vinegar
1 tbsp Fresh Lemon Juice
1 tsp Dried Oregano
½ tsp Dried Thyme
½ tsp Dried Parsley
¼ tsp Caster or White Sugar
Black Pepper & Salt to taste
80-100g Bread Crumbs
Fresh salad leaves and mixed olives to serve!
Directions
1. Wash the chicken breasts and partially slash the flesh with and put them into a close fitting bowl or dish.
2. Mix together all the other ingredients except the bread crumbs. I find it easiest to do this in a clean jam jar. The dressing should be herby and zesty.
3. Pour the dressing over the chicken so it is all covered. You don't need to use all the dressing it can be kept in the jar in the fridge for a couple of weeks and used to dress salad leaves.
4. Allow the chicken to marinade for at least ½ hour but an hour or more is best.
5. Heat the oven to about 180°.
6. Transfer the chicken to an ovenproof tray or small roasting tin.
7. Mix the breadcrumbs with the residue of the dressing in the marinade bowl and then stack the breadcrumbs on top of the chicken breasts patting it down so it sticks to the meat.
8. Roast in the oven for 30-40 mins until the juices run clear when spiked with a fork.
9. Serve with fresh salad leaves and olives.
Ingredients
4 Skinless and Boneless Chicken Breasts
100ml Olive Oil
30ml White Wine or Cider vinegar
1 tbsp Fresh Lemon Juice
1 tsp Dried Oregano
½ tsp Dried Thyme
½ tsp Dried Parsley
¼ tsp Caster or White Sugar
Black Pepper & Salt to taste
80-100g Bread Crumbs
Fresh salad leaves and mixed olives to serve!
Directions
1. Wash the chicken breasts and partially slash the flesh with and put them into a close fitting bowl or dish.
2. Mix together all the other ingredients except the bread crumbs. I find it easiest to do this in a clean jam jar. The dressing should be herby and zesty.
3. Pour the dressing over the chicken so it is all covered. You don't need to use all the dressing it can be kept in the jar in the fridge for a couple of weeks and used to dress salad leaves.
4. Allow the chicken to marinade for at least ½ hour but an hour or more is best.
5. Heat the oven to about 180°.
6. Transfer the chicken to an ovenproof tray or small roasting tin.
7. Mix the breadcrumbs with the residue of the dressing in the marinade bowl and then stack the breadcrumbs on top of the chicken breasts patting it down so it sticks to the meat.
8. Roast in the oven for 30-40 mins until the juices run clear when spiked with a fork.
9. Serve with fresh salad leaves and olives.