chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

Chinese Chicken Salad Biography

Source(google.com.pk)
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

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%

"I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too — especially with the fried wonton skins."
When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.
Ingredients:

For fried wontons (optional):
    20 square wonton wrappers, thawed if frozen
    About 2 1/2 cups vegetable oil

For salad:
    1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)
    1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)
    1/4 cup soy sauce
    1/4 cup fresh lemon juice
    2 tablespoons sugar
    1 tablespoon distilled white vinegar
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 tablespoon Asian sesame oil
    1/4 cup vegetable oil
    6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)
    1/2 cup chopped scallions
    1/2 cup chopped fresh cilantro
    1/2 cup sliced almonds, toasted
    2 tablespoons sesame seeds, toasted

    Special equipment: a deep-fat thermometer (if making wontons)

Preparation:
Make fried wontons:
Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.

Make salad:
Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.

Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

 

chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

 chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

 chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

 chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

 

chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

 chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

 chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

 chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

 chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos 

chinese chicken salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos