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

Chicken Salad Recipe Biography

Source(google.com.pk)
DELUXE CHICKEN OR TURKEY SALAD
(recipe from The Way to Cook, Julia Child, Alfred A. Knopf)

"I marinate all of these in much the same way, in that I first marinate the elements briefly with the seasoning elements to blend flavors, then toss them with only enough mayonnaise to bind them together. This way you are getting splendid flavor and are not overdoing on the sauce. In fact, rather than mixing it in you may well pass the mayonnaise separately, and calorie watchers may slather it on at their own discretion."
-- Julia Child from The Way To Cook, Alfred A. Knopf.

Yield: Serving 6 to 8
6 cups cooked skinless and boneless chicken or turkey that has been cut into good-size bites, such as rectangles about 1 by 1 1/2 inches and 1/4 inch thick.
Salt and freshly ground white pepper
1 to 2 Tbs excellent light olive oil
2 to 3 Tbs freshly squeezed lemon juice
1/2 cup chopped fresh parsley
1 tsp finely cut tarragon leaves, or 1/4 tsp fragrant dried tarragon
1 cup diced tender celery stalks
1/2 cup minced scallions or mild onion
1 cup chopped walnuts, optional
3/4 cup or more of mayonnaise, preferably homemade
1 medium head of romaine, washed and dried
Decorative suggestions: 2 hard-boiled eggs, a large handful of fresh parsley, several strips of red pimento

Preliminary seasoning. Toss the chicken or turkey in a big mixing bowl with the salt, pepper, and enough oil to enrobe the meat very lightly. Then toss with the lemon juice, and finally with the herbs, celery, onions, and optional walnuts. Taste analytically, correct seasoning. Let steep 10 minutes, tossing several times.

* Ahead-of-time note: May be completed a day in advance to this point; cover and refrigerate.

Final seasoning. Drain any accumulated liquid out of the salad, correct seasoning again, and fold in just enough mayonnaise to enrobe the ingredients.

1.2 kg higher-welfare chicken
sea salt
freshly ground black pepper
olive oil
1 loaf ciabatta, torn into chunks
12 slices higher-welfare pancetta
50 g wild rocket
1 bunch fresh mint, leaves picked
145 g semi-dried tomatoes in olive oil, drained and halved
balsamic vinegar
good-quality extra virgin olive oil
Win a dinner for 4 at Jamie's Italian
Method
Preheat the oven to 200ºC/400ºF/gas 6.

Season the chicken with salt and pepper, then rub with a little olive oil. Place in a roasting tray and roast for 1½ hours or until cooked, adding the bread after 30 minutes. Remove from the oven.

Once your chicken has cooled slightly, tear the meat into long pieces with your hands or a couple of forks, and set aside.

Fry the pancetta slices in a little oil until crispy. Toss the chicken with the croutons, rocket, mint, tomatoes and pancetta. Season well, dress with a little balsamic vinegar and extra virgin olive oil and serve with a glass of crisp white wine. Nutritional Information Amount per serving:
Calories89245%Carbs40.9g16%Sugar10.2g11%Fat53.7g77%Saturates12.8g64%Protein59.3g131%Of an adult's reference intake

For the roast chicken
olive oil
1 x 1.2 kg free-range chicken
sea salt
freshly ground pepper
a small bunch of fresh thyme
1 lemon
400 g mixed cherry tomatoes
1 bulb of garlic
For the salad
1 country loaf (roughly 300g)
6 rashers of quality smoked streaky bacon
200 g green beans, topped
extra virgin olive oil
1 tablespoon wholegrain mustard
cider vinegar
a bunch of fresh flat-leaf or curly parsley, leaves picked
a bunch of fresh mint, leaves picked
6 spring onions
Win a dinner for 4 at Jamie's Italian
Jamie's Great Britain Recipe
BUY THE BOOK
WATCH THE SHOW
Method
I could tell you that this is a wonderful way of using leftover chicken, and it but it's fully worth cooking a whole chicken to perfection to make this beautiful salad.

Preheat your oven to 200°C/400°F/gas 6. Drizzle olive oil all over the chicken and sprinkle it with salt and pepper. Pick and scatter over the thyme leaves (reserving the stalks). Rub the flavours into the skin, then halve the lemon and put it inside the cavity along with the thyme stalks. Pop the chicken into a large roasting tray (roughly 25 x 32cm) and cook in the oven for 1 hour. Meanwhile, halve the cherry tomatoes, then smash up your garlic bulb and discard the papery white skin. After about 30 minutes, throw the tomatoes and garlic into the chicken tray, ideally holding the chicken up with tongs while you slush everything around and coat the tomatoes in the juices underneath. Put the chicken back on top, then return it to the oven for the remaining 30 minutes, or until the chicken is golden and the juices from the thigh run clear when pricked with a knife.

Transfer the roasted chicken to a plate, cover with tin foil and leave to cool. Tear the bread into the roasting tray in thumb-sized croutons, then toss them in all the cooking juices. Spread the croutons out in the tray and lay the rashers of bacon on top. Pop back in the oven for around 15 to 20 minutes, or until everything is crispy, golden and gorgeous.

Meanwhile, remove all the chicken skin and set aside, then use two forks to strip every last bit of meat off the bone. Pile the meat into a large bowl and drizzle over any resting juices from the plate. Cook your green beans in boiling salted water for 5 to 6 minutes, until cooked but not squeaky when you bite them. Quickly drain and add them to the bowl of shredded meat, with 5 to 6 tablespoons of good-quality extra virgin olive oil, the wholegrain mustard and a few good swigs of cider vinegar. Chop up the parsley and mint leaves and finely slice the spring onions. Add them to the bowl. Toss everything together, then have a taste and adjust with more vinegar or seasoning if you like.

Once the croutons are golden, quickly tear the chicken skin into the roasting tray (skip this if you want a healthier salad) and put back into the oven just until it crisps up again. When it's looking lovely, tip everything from the bowl into the tray or on to a large serving platter. Toss everything together and serve in the middle of the table.

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