Chicken And Prawn Salad With Sweet Chilli Dressing And Lemon Aioli Recipes

CHICKEN AND PRAWN SALAD WITH SWEET CHILLI DRESSING AND LEMON AIOLI

Steps:

• Combine the crushed garlic, mustard, egg YOLKS, vinegar and the lemon juice together.
• Mix well (I find a handheld blender just great for this!).
• Slowly add the olive oil in a steady stream as you continue to stir or blend.
• Season with salt and thin with a little hot water- if the consistency is too thick.
• NOTE: the consistency should to be like that of cream.
• Fry, barbecue or grill the chicken.
• Slice the chicken breasts (or chicken thigh fillets) thinly.
• Mix through the salad leaves with the prawns, asparagus, shredded snowpeas, chopped spring onions, parsley and halved cherry tomatoes.
• Dress with some Sweet Chilli Dressing.
• Divide evenly between 4 bowls.
• Drizzle over the top with the Lemon Aioli and serve.

MEXICAN PRAWN SALAD

Steps:

• Line a lrg salad bowl, platter or individual serving dishes w/lettuce leaves. Mix the mayo, sour cream & opt Old Bay Seasoning (if desired) in a sml bowl & set aside.
• In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences.
• Add the prepared dressing to the prawn mixture & fold it in gently to ensure all ingredients are well-mixed & coated w/the dressing. Pile the mixture into the bowl, onto the platter or divide equally among 4 individual serving dishes & serve immediately garnished w/opt avocado slices &/or lime wedges as desired.

SUMMER SWEET CHILLI PRAWN SALAD

Steps:

• De-vein the prawns and set aside.
• In a large bowl combine the coleslaw, corn niblets, pumpkin seeds, rocket leaves and crispy noodles.
• Combine the last 6 ingredients in a small bowl to make the dressing. Whisk well.
• Arrange the salad on a large serving platter, top with prawns and drizzle over the dressing.
• Garnish with mint leaves and fried spring onions.
• Serve.