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.
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