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

Simple Chicken Salad Recipe Biography

Source(google.com.pk)
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.

Nutritional Information Amount per serving:
    Calories 465 23%
    Carbs 19.9g 8%
    Sugar 18.9 g 21%
    Fat 38.8g 55%
    Saturates 18.5g 93%
    Protein 4.6g 10%

Ingredients:
    310 g small shell-shaped pasta
    3 cloves garlic
    255 g yellow cherry tomatoes
    255 g red cherry tomatoes
    1 handful black olives, pitted
    2 tablespoons fresh chives
    1 handful fresh basil
    ½ cucumber
    4 tablespoons white wine vinegar, or to taste
    7 tablespoons extra virgin olive oil
    sea salt
    freshly ground black pepper

Method:
Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.
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 487 24%
    Carbs 44.0g 17%
    Sugar 4.9g 5%
    Fat 29.4g 42%
    Saturates 4.0g 20%
    Protein 10.0g 22%

Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.

Ingredients:
    1 tablespoon coarse salt
    1 teaspoon freshly ground pepper
    1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry
    Summer Bread Salad

Directions:
    Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
    Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
    Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
    Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.