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

Curried Chicken Salad Biography

Source(google.com.pk)

Method:
This salad was inspired by two of the loveliest girls, Tamara and Zora, who regularly host an anti-restaurant supper club in Queens. Supper clubs are popular in New York, and I think the idea behind them is quite cool. By opening up their homes and serving food at decent prices, people are sort of rebelling against the crowded, overpriced and rushed service of established city restaurants. This is a great twist on your standard warm salad and, although I'm not crazy about ultra-sweet things, it was cleverly done because the candied layer goes so well with the crispy smoked bacon. Add a good green salad and some seasonal fruit and you're on to a winning combo. Depending on the season, you can vary the lettuces and salad leaves, and the fruit too: apples, pears, peaches, figs, grapes and strawberries would all be great, so use your imagination. Thanks for the inspiration, girls!

To make your dressing, put all the ingredients into a large serving bowl, whisk together, and season to taste. You want it to be slightly too acidic, so add a splash more vinegar if you think it needs it. Put to one side.

Get a large frying pan on a medium heat, add the bacon rashers and cook until lightly golden (but not really crispy), turning them every so often. Remove the bacon to a plate. Squash your garlic clove and add it to the pan, then turn the heat up a little and tear your bread into medium-sized chunks. Drop them into the pan so they suck up all the flavours and become crispy. If your bacon didn't release a lot of fat and you think the bread needs a little help to crisp up, simply add a lug or two of olive oil. Add a pinch of black pepper and shake the bread around until crispy and golden, then remove to the plate with your bacon.

Wipe the pan clean with kitchen paper, then put the bacon back in with the sugar and the clementine juice. Concentrate on what you're doing, and make sure you don't touch or taste anything at any point because it will burn you. Stir everything around in the pan so the syrup starts to stick to the bacon. As soon as the rashers are perfectly caramelized and sticky, use tongs to carefully move them to an oiled plate and leave to cool down for a minute. Whatever shape you leave the bacon in at this point is how it will set, so give the rashers a bend or a twist. Peel the remaining clementines and slice them into rounds.

Grab your bowl of dressing and add your salad leaves. Halve the pomegranate and use a spoon to knock the back of each half and pop the seeds over the salad. Add your mint leaves, then use your hands to toss and dress everything thoroughly. Lightly toss your croutons through the salad and lay your candied bacon on top then pass the bowl around the table and let everyone serve themselves.

Wine suggestion:
Californian white – a Fumé Blanc

Nutritional Information Amount per serving:
    Calories 333 17%
    Carbs 13.4g 5%
    Sugar 6.8g 8%
    Fat 27.5g 39%
    Saturates 5.4g 27%
    Protein 7.4g 16%

Ingredients:
    For the creamy French dressing
    6 tablespoons good-quality extra virgin olive oil
    3 tablespoons white wine vinegar
    1 heaped teaspoon Dijon mustard
    1 heaped tablespoon natural yoghurt
    sea salt
    freshly ground black pepper

    For the salad:
    12 rashers higher-welfare smoked streaky bacon
    1 clove garlic, peeled
    3 slices fresh white bread
    olive oil
    freshly ground black pepper
    2 heaped tablespoons demerara sugar
    juice of 1 clementine
    5 large handfuls mixed salad leaves, washed and spun dry
    1 pomegranate
    1 small bunch fresh mint, leaves picked

Method:
A delicious feast that's quick and easy to make.

Preheat the oven to 100ºC/200°F/gas ¼. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix with the olive oil and half the lemon juice and zest.

Lay the chicken on a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80 per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three.

Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes.

Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.

Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they're cooked through and serve with the warm beans and tomatoes.

Tip: The longer you leave the chicken in the marinade, the better it'll taste!

Nutritional Information Amount per serving:
    Calories 381 19%
    Carbs 6.3g 2%
    Sugar 5.2g 6%
    Fat 21.7g 31%
    Saturates 3.4g 17%
    Protein 37.6g 84%

Ingredients:
    2 sprigs fresh rosemary, leaves picked
    sea salt
    freshly ground black pepper
    2 tablespoons extra virgin olive oil
    zest and juice of 1 lemon
    4 higher-welfare chicken breasts, skin removed
    1 teaspoon wholegrain mustard
    olive oil
    24 cherry tomatoes on the vine
    400 g green beans, topped with the curly end still on