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.