JAMIE OLIVER'S BLACKENED CHICKEN WITH SAN FRAN QUINOA SALAD
I LOVE this salad (though I omit the watercress and chili peppers)! The recipe is taken directly from Jamie Oliver's website.
Provided by JEBO5326
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 732.9, Fat 31.9, SaturatedFat 7.6, Cholesterol 77.1, Sodium 268.8, Carbohydrate 78.5, Fiber 13.7, Sugar 17.9, Protein 38.9
JAMIE DEEN'S CHICKEN SALAD
This recipe is from Savannah Country Cooking, Paula Deen's first cookbook. Her sons, Jamie and Bobby also have some killer recipes. This one is actually served in the restaurant, The Lady and Sons.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354.2, Fat 25.7, SaturatedFat 6.5, Cholesterol 200.9, Sodium 279.1, Carbohydrate 8.1, Fiber 0.9, Sugar 3, Protein 21.7
JANIE'S CHICKEN SALAD
Steps:
- Cook 4 chicken breasts in salted water until tender. I use seasoning salt. Cool and dice but not too finely.
- Add chopped celery, pecans, and apples.
- Add Kraft Mayo 1 tablespoon at time until correct consistency. Add grapes as you are doing this. You can use more mayo depending how you like consistency. I also use white pepper in place of black.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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