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

Monday 22 December 2014

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

Warm Chicken Salad Biography

Source(google.com.pk)

This salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon -- all of which are antioxidants, anti-inflammatories, and detoxifiers. Use organic chicken whenever possible to reduce your intake of toxins.

Ingredients:
    1/4 cup olive oil plus more for grill grates, for the chicken
    1/4 cup white-wine vinegar, for chicken
    1 tablespoon Dijon mustard, for chicken
    4 skinless, boneless chicken breast halves (about 6 ounces each)
    1 mango, peeled, pitted, and coarsely chopped, for dressing
    1/4 cup cilantro leaves, for dressing
    1/4 cup mint leaves, for dressing
    1 tablespoon curry powder, preferably, for dressing
    1 tablespoon white-wine vinegar, for madras
    1/4 cup olive oil, for madras
    Coarse salt and black pepper, for madras
    1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges, for salad
    1 large bunch watercress, tough stems removed (3 cups), for salad
    1/4 cup thinly sliced red onion, for salad

Directions:
    For the chicken: In a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for at least 2 hours.
    Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
    For the dressing: In a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
    To serve: Slice chicken crosswise. Arrange on a platter or four serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

A chef's knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, also called a Benriner slicer, makes the job easy and the cut perfect -- a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.

Ingredients:
    1 cup loosely packed fresh basil leaves
    3 tablespoons balsamic vinegar
    1 medium garlic clove, minced or pressed
    1/2 cup extra-virgin olive oil
    1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces
    1 small head radicchio, quartered, core removed, thinly sliced
    1 small head Boston lettuce, washed, dried, torn into bite-size pieces
    1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise
    1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise
    1/2 small red onion, thinly sliced lengthwise
    1/2 cup walnuts, toasted and coarsely chopped
    Sea salt
    Ground black pepper
    1 large endive, leaves separated, washed and dried
    1 pound boneless, skinless chicken breasts, trimmed of fat
    2 cups low-sodium chicken broth or water

Directions:
    Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
    Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
    In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.

Ingredients:
    4 large handfuls freshly picked lettuces
    jam jar dressing

Method:
This salad recipe may seem a bit boring and insignificant, but this recipe is sort of the basic foundation of salads. It will help you learn how to wash, look after and prepare and dress your salads so you can really enjoy them.
You'll need a selection of freshly picked lettuces such as round lettuce, oak leaf lettuce, lamb's lettuce, watercress, cos lettuce, little gem lettuce, chicory and radicchio (about 4 large handfuls). You'll also need a jam jar dressing of your choice.
To wash your salad leaves:
When you get your lettuces home, remove the roots and any not-so-nice outside leaves first, then click or tear off the rest of the leaves and give them a good old wash in cold water. Once they're clean, give them a spin in a salad spinner or shake them dry in a tea towel.
To store your salad leaves:
If you line a salad crisper drawer in your refrigerator with a couple of clean kitchen towels and lay your leaves on top, covering them with another towel, they'll keep there happily for 4 days. This way you can simply make up your own mixed salads, dressing the leaves with one of my jam jar dressings.
To dress your salad leaves:
Pour the dressing from a height and gently toss the leaves, using the tips of your fingers, until every single leaf is coated.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

This dish benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and catechins (grapes).

Ingredients:
    3 tablespoons white-wine vinegar
    1 tablespoon Dijon mustard
    Coarse salt and ground pepper
    1 pound chicken cutlets
    1 teaspoon ground coriander
    1 bunch flat leaf spinach
    1 cup seedless organic red grapes, halved
    1/2 medium shallot, thinly sliced
    1/4 cup sliced almonds, toasted
    2 ears corn, shucked and removed from cob
    1 avocado, halved and thinly sliced

Directions:
    In a large bowl, whisk together 3 tablespoons oil, vinegar, and Dijon; season with salt and pepper. Set aside.
    In a large nonstick skillet, heat remaining tablespoon oil over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (this may need to be done in batches), turning once, until opaque throughout, 4 to 5 minutes. Transfer to a cutting board and let rest for 5 minutes; slice thinly crosswise.
    Add chicken, spinach, grapes, shallot, almonds, and corn to bowl with dressing; toss to combine. Top with avocado. Serve immediately.

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

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

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

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

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

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

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

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

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

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

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

Best Chicken Salad Recipe Biography

Source(google.com.pk)
Salads are enjoyed year-round, but they are especially gratifying in the summer, when the produce section is brimming with fresh vegetables. Toss in some lean protein, and a salad becomes a nutritious all-in-one meal -- no side dishes required.
What's more, most of the components can be made ahead of time and quickly assembled just before serving. Poached fish and chicken, for example, stay moist when refrigerated overnight. And preparing their dressings in advance actually enhances them.
Though easy to make, the four salads here are complex in texture and taste: A cold salad with soft soba noodles and creamy tofu and avocado gets crunch from sesame seeds. Our warm Thai-influenced composed salad includes grilled sirloin, cabbage, carrots, and chopped peanuts. Tender poached salmon served atop yellow beets, crisp turkey bacon, and baby spinach has layers of flavor, as does chicken mixed with potatoes, butter lettuce, and a lemony dill dressing.
Whether you prefer a version that incorporates beef, tofu, fish, or chicken, these salads are perfectly nutritious -- and perfect for summer.

For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.

    Prep: 30 mins
    Total Time: 30 mins
    Servings: 4

Ingredients:
    2 cups fresh cilantro leaves and soft stems
    1/4 cup fresh lime juice (from 2 limes)
    1/4 cup vegetable oil
    Coarse salt and ground pepper
    1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
    1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
    1 red bell pepper (ribs and seeds removed), thinly sliced
    2 scallions, thinly sliced
    1 large head romaine lettuce, torn into bite-size pieces
    1/2 cup cashews

Directions:
    Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
    In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.
Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This recipe comes from our book "One Pot."

    Prep: 15 mins
    Total Time: 45 mins
    Servings: 4

Ingredients:
    3 tablespoons olive oil, plus more for serving
    4 scallions, white and green parts separated and thinly sliced lengthwise
    1 cup quinoa, rinsed and drained
    1 boneless, skinless chicken breast, halved
    1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
    1 1/3 cups water
    1 pound asparagus, trimmed and cut into 1-inch pieces
    1/2 cup fresh or frozen peas
    2 tablespoons chopped fresh flat-leaf parsley leaves
    Coarse salt and freshly ground pepper

Directions:
    In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes. Add quinoa, chicken, lemon zest, and the water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
    Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley, and season with salt and pepper. Sprinkle with scallion greens and drizzle with oil.
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

Ingredients:
    Cooked chicken
    Ginger
    Assorted vegetables

Directions:
    Toss together shredded cooked chicken
    and very thinly sliced vegetables (such as
    radishes, carrots, celery, endive, or cucumber);
    dress with minced ginger, lime juice, salt,
    pepper, and oil.

Ingredients:
    4 good-sized beetroots, different colours if possible, scrubbed, peeled and cut into fine matchsticks
    3 ripe pears, peeled, cored and cut into matchsticks
    1 lemon oil dressing recipe
    sea salt
    freshly ground black pepper
    200 g feta cheese
    1 small bunch fresh mint, smallest leaves picked
    1 large handful sunflower seeds, optional

Method:
When most people think about beetroot in salads, they think of big vinegary crinkle-cut chunks from a jar and immediately say no! But remember, beetroots are only vinegary when they're pickled. When simply boiled or roasted they are juicy and sweet as you like. Raw beetroot is amazing in salads, giving you a deep, earthy, minerally flavour, lots of crunch and, of course, incredible colours! Did you know you can get golden and stripy beetroot as well as purple? Have a look next time you're at a farmers' market or buy some seeds and grow a few yourself.
Remember to wear an apron when chopping beetroot, and wash your board and hands afterwards or you'll get red fingerprints everywhere. If your knife skills aren't up to speed yet, buy one of those matchstick peelers or matchstick mandolins in good cook shops. Then you'll be really quick at it.
Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste to check that the flavours are balanced and lovely, and add a little more lemon juice to check the sweetness of the pears and beetroots if you need to.
Divide the salad between four plates or put it on a big platter, crumble over the creamy white feta, and sprinkle over the baby mint leaves and the sunflower seeds if you're using them. Simple, but it's a treat and a half.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

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

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

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

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

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

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

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

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

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

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

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

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

Easy Chicken Salad Sandwich Recipe Biography

Source(google,com.pk)
Cooking chicken breasts slowly in simmering water ensures they'll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf, lemon peel, or whole peppercorns.

    Prep: 15 mins
    Total Time: 1 hour
    Servings: 4

Ingredients:
    2 boneless, skinless chicken breasts (about 1 pound total)
    1 small yellow onion, halved and peeled
    Coarse salt and ground pepper
    1/4 cup chopped toasted walnuts
    2 tablespoons golden raisins
    1 celery stalk, finely chopped
    1/2 small red onion, finely chopped
    3 tablespoons mayonnaise
    1/4 cup nonfat plain Greek yogurt
    2 teaspoons chopped fresh tarragon leaves
    Bread and lettuce leaves, for serving

Directions:
    In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
    Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
This upgraded version of a classic grilled-chicken sandwich packs in a heart-healthy avocado spread and antioxidant-rich veggies.

Ingredients:
    1/4 avocado
    Coarse salt
    2 slices seeded multigrain bread
    3 ounces grilled boneless, skinless chicken breast
    1/4 mango, sliced
    1/4 small red onion, sliced
    1/4 red bell pepper, sliced
    4 to 5 dandelion greens

Directions:
    Mash avocado and season with salt. Spread on bread. Top with chicken, mango, onion, pepper, and greens.

Ingredients:
    1 x 1.8 kg higher-welfare whole chicken
    a few sprigs of fresh thyme, leaves picked
    sea salt
    freshly ground black pepper
    olive oil
    1 lemon
    1 bulb of garlic
    500 g plain flour, plus extra for dusting
    1 cos lettuce
    250 g ripe cherry tomatoes
    2 ripe avocados
    ½ a bunch of fresh mint, leaves picked
    ½ a bunch of fresh coriander, leaves picked
    100 g mixed seeds
    200 g feta cheese

    For the salsa:
    2 fresh red or green chillies
    500 g tomatillos
    2 spring onions, trimmed
    1 clove of garlic, peeled
    2 tablespoons cider vinegar
    2 tablespoons extra virgin olive oil
    ½ a bunch of fresh mint, leaves picked
    ½ a bunch of fresh coriander
    1 splash of good-quality tequila

Method:
I made these tacos for my good friend, actor and director, Dexter Fletcher, who first tried these in Playa del Carmen in Mexico. I've also knocked together a super-fresh, zingy, spicy salsa to drizzle on top – it's a great dip for corn chips or even with grilled fish or meat, so if you've got any leftover don't be afraid to be adventurous with it.
Preheat the oven to 190ºC/375ºF/gas 5. Remove the chicken from the fridge and leave to come up to room temperature.
Bash the thyme leaves in a pestle and mortar with a good pinch of salt and pepper, then rub all over the chicken with a lug of olive oil. Halve the lemon, peel and bash the garlic bulb, then stuff inside the chicken cavity. Place the bird in a snug-fitting roasting tray and pop in the hot oven for around 1 hour 30 minutes, or until cooked through. To check, insert a knife into the thickest part of the thigh – if the juices run clear and the meat pulls away from the bone, you know it's done.
Meanwhile, place the flour and a pinch of salt in a large bowl, then gradually add 2 tablespoons of olive oil and 150ml of cold water, stirring continuously until the mixture comes together to form a rough dough. Transfer to a flour-dusted surface and knead for around 5 minutes, or until smooth and elastic, then shape into a long sausage shape, roughly 45cm in length. Slice the dough into 16 equal-sized pieces, roll into balls, then set aside for later.
To make the salsa, preheat a griddle pan over a high heat. Prick the chillies all over with a small sharp knife, remove and discard the papery skin from the tomatillos, then place on the griddle. Cook for 15 to 20 minutes, or until blackened all over, turning occasionally. Transfer to a food processor with the remaining salsa ingredients and a couple of generous pinches of salt, then whiz until smooth.
Once cooked, allow the chicken to cool slightly, then strip away the flesh, shredding it as you go (wear rubber gloves if it's too hot).
On a flour-dusted surface, roll the dough balls into circles, roughly the thickness of a playing card. Preheat a large non-stick frying pan over a high heat, then add the tortillas (you'll need to do this in batches) and cook for 2 to 3 minutes, or until lightly golden, turning halfway. Wrap the tortillas in tin foil to keep warm as you go. Meanwhile, shred the lettuce, quarter the cherry tomatoes, then halve and destone the avocados.
To assemble the tacos, pop some shredded chicken onto the middle of a tortilla, top with some lettuce, mint and coriander leaves, a few tomatoes and a sprinkling of mixed seeds. Scoop over the avocado flesh, crumble a little feta on top and finish with a drizzle of salsa. Roll up and tuck in.

Ingredients:
    1 coconut
    2 red peppers
    4 punnets cress
    1 bunch spring onions
    2 ripe mangoes, peeled

    For the dressing:
    1 thumb-sized piece fresh ginger, peeled
    zest and juice of 3-4 limes
    7-8 tablespoons extra virgin olive oil
    sea salt
    freshly ground black pepper

Method:
This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it 'Keralan', it isn't really a true salad from there as you'd never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut – which really is one of the most incredible flavours for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can't find one, feel free to make this salad without it – it will still be pretty good but it won't have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.
First of all you need to crack open the shell of the coconut. I normally do this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart (being careful not to spill the milk everywhere!), discarding the hard outer shell. The dark skin on the outside of the coconut's flesh doesn't bother me, especially if I'm grating it. But if you want to remove it, a speed peeler works quite well.
Once you've got into your coconut, cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do this is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Trim your spring onions and finely slice them. Cut the mango flesh off the stones and finely slice it (there is a knack to doing this properly – if you look at the shape of the mango, the flat stone always lies the same way, parallel with the flattest sides, so you should be able to slice the flesh off with not too much wastage). Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.
Lime and ginger work together really well in the dressing. Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavours of your dressing. Limes can be different strengths depending on their juiciness and size.
Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread. So even though the coconut may be a pain to prepare it's well worth it...
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

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

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

Wednesday 17 December 2014

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

Simple Chicken Salad Recipe Biography

Source(google.com.pk)
Ingredients:
    1 coconut
    2 red peppers
    4 punnets cress
    1 bunch spring onions
    2 ripe mangoes, peeled
    For the dressing
    1 thumb-sized piece fresh ginger, peeled
    zest and juice of 3-4 limes
    7-8 tablespoons extra virgin olive oil
    sea salt
    freshly ground black pepper

Method:
This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it 'Keralan', it isn't really a true salad from there as you'd never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut – which really is one of the most incredible flavours for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can't find one, feel free to make this salad without it – it will still be pretty good but it won't have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.
First of all you need to crack open the shell of the coconut. I normally do this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart (being careful not to spill the milk everywhere!), discarding the hard outer shell. The dark skin on the outside of the coconut's flesh doesn't bother me, especially if I'm grating it. But if you want to remove it, a speed peeler works quite well.
Once you've got into your coconut, cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do this is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Trim your spring onions and finely slice them. Cut the mango flesh off the stones and finely slice it (there is a knack to doing this properly – if you look at the shape of the mango, the flat stone always lies the same way, parallel with the flattest sides, so you should be able to slice the flesh off with not too much wastage). Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.
Lime and ginger work together really well in the dressing. Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavours of your dressing. Limes can be different strengths depending on their juiciness and size.
Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread. So even though the coconut may be a pain to prepare it's well worth it...
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
    Calories 465 23%
    Carbs 19.9g 8%
    Sugar 18.9 g 21%
    Fat 38.8g 55%
    Saturates 18.5g 93%
    Protein 4.6g 10%

Ingredients:
    310 g small shell-shaped pasta
    3 cloves garlic
    255 g yellow cherry tomatoes
    255 g red cherry tomatoes
    1 handful black olives, pitted
    2 tablespoons fresh chives
    1 handful fresh basil
    ½ cucumber
    4 tablespoons white wine vinegar, or to taste
    7 tablespoons extra virgin olive oil
    sea salt
    freshly ground black pepper

Method:
Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
    Calories 487 24%
    Carbs 44.0g 17%
    Sugar 4.9g 5%
    Fat 29.4g 42%
    Saturates 4.0g 20%
    Protein 10.0g 22%

Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.

Ingredients:
    1 tablespoon coarse salt
    1 teaspoon freshly ground pepper
    1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry
    Summer Bread Salad

Directions:
    Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
    Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
    Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
    Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.

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

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

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

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

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

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

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

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

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

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

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

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

Chicken Salad Ideas Biography

Source(google.com.pk)
Ingredients:
    4 courgettes
    sea salt
    freshly ground black pepper
    1 red chilli
    ½ clove garlic
    1 handful of fresh mint
    extra virgin olive oil
    1 squeeze lemon juice
    broad beans
    raw peas

Method:
This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).
Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.
Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)
Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.
P.S. If you find yourself with leftovers, try baking any fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
    Calories 85 4%
    Carbs 4.1g 2%
    Sugar 3.5g 4%
    Fat 5.4g 8%
    Saturates 0.9g 5%
    Protein 3.8g 8%

This Middle Eastern-inspired salad is beautifully fragrant, thanks to fresh cilantro. Toasted almonds add crunch.
Ingredients:
    6 small celery stalks, thinly sliced on the bias
    2 cups cilantro leaves
    2/3 cup golden raisins
    1/4 cup almonds, toasted and very coarsely chopped
    3 tablespoons extra-virgin olive oil
    1 tablespoon plus 1 teaspoon fresh lemon juice
    Coarse salt

Directions:
    Combine celery, cilantro, raisins, and almonds in a bowl. Drizzle
    with oil and lemon juice, and season with salt. Toss to coat.

    It's amazing how a hint of flavoursome crushed garlic really transforms the classic potato salad

Ingredients:
    1 kg new potatoes, scrubbed
    1 free-range egg yolk
    1 teaspoon English mustard
    600 ml extra virgin olive oil
    1 clove garlic
    1 squeeze lemon juice
    2 punnets cress

Method:
These are lovely tweaks on the old classic. Jersey Royals are best if you can find them.
Gently boil the potatoes in salted water until tender. Drain well and leave to cool slightly.
Make the mayonnaise by whisking together the egg yolk and English mustard in a bowl. Then add the olive oil very gradually, drop by drop – once you've blended in a quarter of the oil, add the rest a little more quickly, whisking all the time. Pound the garlic with a pinch of salt in a pestle and mortar and add to the mayonnaise. Season with sea salt, freshly ground black pepper and a squeeze of lemon juice.
Slice the cooked potatoes in half and dress with the garlic mayonnaise. Turn the cress punnets on their sides and slice the cress stalks near the base. If the cress is a bit dirty, give it a good wash before folding into the dressed potatoes. Then tuck in and enjoy!
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
    Calories 719 36%
    Carbs 18.8g 7%
    Sugar 1.8g 2%
    Fat 69.7g 100%
    Saturates 10.2g 51%
    Protein 3.2g 7%

Asian pears are more similar to apples than to other pears. Their crisp, juicy flesh makes a sweet and surprising addition to any salad, but pairs especially well with celery and arugula.

Ingredients:
    2 teaspoons extra-virgin olive oil
    2 teaspoons champagne vinegar
    2 medium stalks celery, thinly sliced on the bias
    2 cups baby or wild arugula
    1 large Asian pear or apple, sliced
    Coarse salt and freshly ground pepper

Directions:
    Whisk together oil and vinegar in a large bowl. Add celery, arugula, and pear; season with salt and pepper. Toss to coat.