Jamies Chicken Salad Recipe 55 Recipes

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

CHICKEN SALAD

Steps:

• 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.
• 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.

PROPER CHICKEN CAESAR SALAD

Steps:

• With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.
• P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
• Preheat the oven to 400 degrees F.
• Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
• After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
• Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
• Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

JAMIE DEEN'S CHICKEN SALAD

Steps:

• Place the "Chicken" ingredients in a large stockpot with water to cover.
• Boil the chicken until tender; Reserve stock.
• Remove the chicken from the pot.
• Cool; remove skin, bones, and meat.
• Dice the chicken and stir together with the "Salad" ingredients and mix well.

JAMIE OLIVER'S BLACKENED CHICKEN WITH SAN FRAN QUINOA SALAD

Steps:

• Put the quinoa into the pan and generously cover with boiling water and the lid.
• Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
• Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly • Peel and cut the mango into chunks.
• Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
• Sprinkle the mango chunks and cooked peppers over the quinoa • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad • Slice up the chicken, toss the slices in any juices and add to the salad • Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress • Serve with dollops of yoghurt.