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

Warm Chicken Salad Biography

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This salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon -- all of which are antioxidants, anti-inflammatories, and detoxifiers. Use organic chicken whenever possible to reduce your intake of toxins.

Ingredients:
    1/4 cup olive oil plus more for grill grates, for the chicken
    1/4 cup white-wine vinegar, for chicken
    1 tablespoon Dijon mustard, for chicken
    4 skinless, boneless chicken breast halves (about 6 ounces each)
    1 mango, peeled, pitted, and coarsely chopped, for dressing
    1/4 cup cilantro leaves, for dressing
    1/4 cup mint leaves, for dressing
    1 tablespoon curry powder, preferably, for dressing
    1 tablespoon white-wine vinegar, for madras
    1/4 cup olive oil, for madras
    Coarse salt and black pepper, for madras
    1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges, for salad
    1 large bunch watercress, tough stems removed (3 cups), for salad
    1/4 cup thinly sliced red onion, for salad

Directions:
    For the chicken: In a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for at least 2 hours.
    Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
    For the dressing: In a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
    To serve: Slice chicken crosswise. Arrange on a platter or four serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

A chef's knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, also called a Benriner slicer, makes the job easy and the cut perfect -- a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.

Ingredients:
    1 cup loosely packed fresh basil leaves
    3 tablespoons balsamic vinegar
    1 medium garlic clove, minced or pressed
    1/2 cup extra-virgin olive oil
    1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces
    1 small head radicchio, quartered, core removed, thinly sliced
    1 small head Boston lettuce, washed, dried, torn into bite-size pieces
    1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise
    1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise
    1/2 small red onion, thinly sliced lengthwise
    1/2 cup walnuts, toasted and coarsely chopped
    Sea salt
    Ground black pepper
    1 large endive, leaves separated, washed and dried
    1 pound boneless, skinless chicken breasts, trimmed of fat
    2 cups low-sodium chicken broth or water

Directions:
    Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
    Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
    In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.

Ingredients:
    4 large handfuls freshly picked lettuces
    jam jar dressing

Method:
This salad recipe may seem a bit boring and insignificant, but this recipe is sort of the basic foundation of salads. It will help you learn how to wash, look after and prepare and dress your salads so you can really enjoy them.
You'll need a selection of freshly picked lettuces such as round lettuce, oak leaf lettuce, lamb's lettuce, watercress, cos lettuce, little gem lettuce, chicory and radicchio (about 4 large handfuls). You'll also need a jam jar dressing of your choice.
To wash your salad leaves:
When you get your lettuces home, remove the roots and any not-so-nice outside leaves first, then click or tear off the rest of the leaves and give them a good old wash in cold water. Once they're clean, give them a spin in a salad spinner or shake them dry in a tea towel.
To store your salad leaves:
If you line a salad crisper drawer in your refrigerator with a couple of clean kitchen towels and lay your leaves on top, covering them with another towel, they'll keep there happily for 4 days. This way you can simply make up your own mixed salads, dressing the leaves with one of my jam jar dressings.
To dress your salad leaves:
Pour the dressing from a height and gently toss the leaves, using the tips of your fingers, until every single leaf is coated.
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.

This dish benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and catechins (grapes).

Ingredients:
    3 tablespoons white-wine vinegar
    1 tablespoon Dijon mustard
    Coarse salt and ground pepper
    1 pound chicken cutlets
    1 teaspoon ground coriander
    1 bunch flat leaf spinach
    1 cup seedless organic red grapes, halved
    1/2 medium shallot, thinly sliced
    1/4 cup sliced almonds, toasted
    2 ears corn, shucked and removed from cob
    1 avocado, halved and thinly sliced

Directions:
    In a large bowl, whisk together 3 tablespoons oil, vinegar, and Dijon; season with salt and pepper. Set aside.
    In a large nonstick skillet, heat remaining tablespoon oil over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (this may need to be done in batches), turning once, until opaque throughout, 4 to 5 minutes. Transfer to a cutting board and let rest for 5 minutes; slice thinly crosswise.
    Add chicken, spinach, grapes, shallot, almonds, and corn to bowl with dressing; toss to combine. Top with avocado. Serve immediately.