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

Easy Chicken Salad Recipe Biography

Source(google.com.pk)
Ingredients
    For the chicken:
    1.3 kg higher-welfare chicken
    a few black peppercorns
    a few bay leaves
    2 teaspoons ground cumin seeds
    1 handful of almonds

    For the dressing:
    2 tablespoons fat-free natural yoghurt
    3 tablespoons low-fat mayonnaise, made with free-range eggs
    juice and zest of 2 lemons
1 cucumber, peeled and diced
    1 small bunch of fresh basil, leaves picked and torn
    To serve
    2 big handfuls of mixed salad leaves

Method:
To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.

To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.

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Nutritional Information Amount per serving:
    Calories 553 28%
    Carbs 5.8g 2%
    Sugar 4.2g 5%
    Fat 38.1g 54%
    Saturates 9.2g 46%
    Protein 44.6g 99%

Ingredients:
    8 higher-welfare chicken wings
    2 tablespoons hot chilli sauce
    150 ml fresh cloudy apple juice
    2 tablespoons runny honey
    2 tablespoons sweet miso
    1 thumb-sized piece of fresh ginger, peeled and finely grated
    3 cloves of garlic, peeled and finely grated
    8 spring onions, trimmed and finely sliced
    3 tablespoons sesame seeds
    ½ a bunch of fresh coriander
    1 fresh red chilli, finely sliced

Method:
Soak 8 small bamboo skewers in water for at least an hour before you start cooking, to stop them from catching. Preheat the oven to 170°C/325°F/gas 3. Cut the tips from the wings and stretch them out as much as possible, then push a skewer through the length of each wing to straighten and secure.

Add the hot chilli sauce, apple juice, honey, miso, ginger, garlic and half of the spring onions to a roasting tray (roughly 25cm x 30cm). Mix well to combine, then transfer half the sauce to a small pan and set aside.

Place the chicken skewers into the roasting tray, turning them in the sauce to coat, then cover the tray with tin foil, making sure it's tightly sealed around the edges. Place in the hot oven for around 1 hour 30 minutes, or until lightly golden and cooked through, removing the foil for the final 15 minutes. Meanwhile, place a small frying pan over a medium heat, add the sesame seeds and toast gently for 1 to 2 minutes, or until golden. Set aside.

When the chicken is done, place the pan of sauce over a low heat for around 5 minutes, or until thickened to a nice consistency, stirring occasionally. Meanwhile, place a griddle pan over a high heat, then add the skewers and griddle for 3 to 4 minutes, or until crisp and dark, turning halfway – you may need to do this in batches.

Transfer the wings to a serving platter, pouring over any juices from the tray. Drizzle with the sauce, then pick over the coriander leaves. Top with the remaining spring onions, fresh chilli and toasted sesame seeds.

Nutritional Information Amount per serving:
    Calories 613 31%
    Carbs 36.3g 14%
    Sugar g 0%
    Fat 32.3g 46%
    Saturates 8.6g 43%
    Protein 43.3g 96%