Chicken & Salads

chicken & salads, looking for these recipes? check this for 7 best chicken & salads: Chicken jalfrezi,Chicken dhansak,Chicken karahi,Chicken and herb salad wrap,Chilli naan breads with chicken,Portuguese-style chicken with rice,Soy-braised chicken with noodles

Chicken jalfrezi

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 10 mini vine capsicums, halved, deseeded (see note)
  • 1 large zucchini, chopped
  • 650g skinless chicken thigh fillets, trimmed, quartered
  • 1 brown onion, cut into thin wedges
  • 3 teaspoons finely grated fresh ginger
  • 3 garlic cloves, finely grated
  • 1 fresh jalapeño, deseeded, coarsely chopped
  • 2 teaspoons dried cumin
  • 2 teaspoons dried coriander
  • 1 teaspoon ground turmeric
  • 400g can finely chopped tomatoes
  • 2 fresh bay leaves
  • 1/2 teaspoon garam masala
  • Steamed brown rice, to serve
  • Lime pickle, to serve (optional)
  • Fresh coriander sprigs, to serve (optional)

Method

  • Step 1
    Heat the oil in a wok over high heat. Add the capsicum and zucchini and stir-fry for 3-4 minutes or until tender crisp. Use a slotted spoon to transfer to a plate.
  • Step 2
    In 2 batches, add the chicken to the wok and cook for 3 minutes each side or until golden. Transfer to the plate.
  • Step 3
    Reduce heat to low. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the ginger, garlic and jalapeño and stir-fry for 1 minute or until aromatic. Add the cumin, coriander and turmeric and toss to combine.
  • Step 4
    Return the chicken to the wok with half of the capsicum mixture. Add the tomatoes, 125ml (1/2 cup) water and bay leaves. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until the sauce has reduced and thickened.
  • Step 5
    Stir in the garam masala and remaining capsicum mixture. Cook, stirring, for 1 minute to warm through. Season. Serve with rice, and lime pickle and coriander, if using.

Chilli naan breads with chicken

Image credit: James Moffatt & Ben Dearnley – taste.com.au

Ingredients

  • 500g Coles RSPCA Approved Australian Chicken Breast Mince
  • 1/4 cup (75g) tandoori paste
  • 1 cup (280g) Greek-style yoghurt
  • 1/2 cup finely chopped mint
  • 1 tbs finely chopped dill
  • 40g butter, melted
  • 1 long red chilli, finely chopped
  • 4 naan breads
  • 2 carrots, peeled, cut into long matchsticks
  • 2 Lebanese cucumbers, cut into long matchsticks
  • 1 red onion, thinly sliced
  • 1 long red chilli, extra, thinly sliced
  • Mango chutney, to serve

Method

  • Step 1
    Heat a large non-stick frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add tandoori paste. Cook, stirring, for 5 mins or until mince is cooked through. Cover to keep warm.
  • Step 2
    Combine the yoghurt, mint and dill in a small bowl. Season.
  • Step 3
    Meanwhile, heat a chargrill on high. Combine the butter and chilli in a bowl. Brush butter mixture over the top of 1 naan bread. Cook on grill for 1 min each side or until lightly charred. Repeat, in batches, with the remaining butter mixture and naan breads.
  • Step 4
    Place the naan breads on serving plates. Top with the yoghurt mixture, chicken mixture, carrot, cucumber, onion, extra chilli and chutney.

Chicken dhansak

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 teaspoons finely grated fresh ginger
  • 2 fresh or dried bay leaves
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • Pinch chilli powder
  • 650g chicken thigh fillets, semi-trimmed, quartered
  • 115g (1/2 cup) red split lentils, rinsed
  • 400g can diced tomatoes
  • 1/2 small butternut pumpkin, peeled, deseeded, chopped
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 3 cups baby spinach leaves
  • 1/2 teaspoon garam marsala
  • 2 cups steamed brown basmati rice, to serve
  • 1/4 cup Greek-style natural yoghurt, to serve
  • Fresh mint leaves, to sprinkle

Method

  • Step 1
    Heat the oil in a large wok over medium-high heat. Add the onion, garlic and ginger and cook, stirring often, for 3 minutes or until softened. Add the bay leaves, cumin, coriander, turmeric and chilli powder and stir for 1 minute or until aromatic.
  • Step 2
    Add chicken to the wok and stir to coat. Stir in lentils. Add the tomatoes, pumpkin and stock. Bring to the boil. Reduce heat to low and simmer, stirring often, for 25 minutes or until lentils are soft. Stir through spinach and garam marsala. Remove from heat and set aside for 5 minutes to rest.
  • Step 3
    Serve the curry with steamed basmati rice, topped with yoghurt and sprinkled with mint leaves.

Chicken karahi

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 1 tablespoon light extra virgin olive oil
  • 600g chicken tenderloins
  • 1 brown onion, finely chopped
  • 3 teaspoons finely grated ginger
  • 3 garlic cloves, crushed
  • 1 fresh long green chilli, deseeded, finely chopped, plus extra, sliced, to serve
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • Pinch chilli powder
  • 1 teaspoon sweet paprika
  • 400g can finely chopped tomatoes
  • 2 fresh or dried bay leaves
  • 1 teaspoon garam marsala
  • Greek yoghurt, to serve
  • Fresh coriander sprigs, to serve
  • Steamed rice, to serve
  • Naan bread, warmed, to serve

Method

  • Step 1
    Heat the oil in a large wok over high heat. Add the chicken and cook for 3 minutes each side or until golden. Use tongs to transfer to a plate.
  • Step 2
    Add the onion to the wok and reduce the heat to medium. Cook, stirring often, for 5 minutes or until soft. Add ginger, garlic and green chilli and cook, stirring, for 2 minutes or until aromatic. Stir in the cumin, coriander, turmeric and chilli powder and sweet paprika.
  • Step 3
    Add the tomato and bay leaves to the wok along with 80ml (1/3 cup) water. Season with salt and lots of black pepper. Simmer, stirring occasionally, for 12 minutes or until thickened. Turn off the heat.
  • Step 4
    Return the chicken to the wok. Cover and set aside for 2 minutes to rest. Stir in the garam marsala. Top with yoghurt and sprinkle with coriander sprigs and extra chilli. Serve with rice and naan bread.

Soy-braised chicken with noodles

Image Source: taste.com.au

Ingredients

  • 2 tsp vegetable oil
  • 2 tsp sesame oil
  • 1kg Coles RSPCA Approved Australian Chicken Thigh Fillets, halved crossways
  • 3 garlic cloves, crushed
  • 1 tbs finely grated ginger
  • 1/3 cup (80ml) orange juice
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) Chinese rice wine
  • 1/4 cup (60ml) honey
  • 1/4 tsp sea salt flakes
  • 2 tbs caster sugar
  • 2 tbs rice wine vinegar
  • 1/4 small red cabbage, finely shredded
  • 1 Lebanese cucumber, cut into matchsticks
  • 3 x 72g pkts MAGGI 2 Minute Noodles Chicken Flavour
  • 1/2 cup coriander sprigs

Method

  • Step 1
    Heat combined oil in a large frying pan over high heat. Cook chicken for 2 mins each side or until browned. Add the garlic and ginger. Toss to combine.
  • Step 2
    Add the orange juice, soy sauce, rice wine and honey to the pan. Bring to the boil. Reduce heat to low. Simmer, turning the chicken occasionally, for 15 mins or until the chicken is cooked through and the sauce thickens.
  • Step 3
    Meanwhile, combine the salt, sugar, vinegar and 2 tbs water in a bowl. Stir in the cabbage and cucumber.
  • Step 4
    Cook the MAGGI noodles following packet directions, adding the flavour sachets at end of cooking. Drain.
  • Step 5
    Divide the noodles among serving bowls. Top with the chicken mixture, cabbage mixture and coriander.

Portuguese-style chicken with rice

Image Source: taste.com.au

Ingredients

  • 12 Coles RSPCA Approved Australian Chicken Tenderloins
  • 1 tbs ground cumin
  • 1 tbs mustard powder
  • 2 tbs sambal oelek or chilli sauce
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 420g can corn kernels, rinsed, drained
  • 100g chargrilled red peppers (capsicum), chopped
  • 250g pkt microwavable brown & wild rice
  • 2/3 cup (190g) Greek-style yoghurt
  • 2 tbs finely chopped mint

Method

  • Step 1
    Combine chicken, cumin, mustard powder, sambal oelek or chilli sauce, oil and half the garlic in a large bowl. Heat a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 3 mins each side or until cooked through. Transfer to a plate. Cover with foil to keep warm.
  • Step 2
    Reduce heat to medium. Add the corn to the pan. Cook, stirring, for 3 mins or until golden. Add the capsicum and rice. Cook, stirring, for 2 mins or until heated through. Season. Transfer to a serving bowl.
  • Step 3
    Whisk the yoghurt, mint and remaining garlic in a bowl. Season.
  • Step 4
    Arrange chicken on a serving platter. Drizzle with the yoghurt mixture. Serve with the rice mixture.

Chicken and herb salad wrap

Image credit: James Moffatt – taste.com.au

Ingredients

  • 1/4 cup chopped flat-leaf parsley
  • 2 tbs chopped mint
  • 5 cherry tomatoes, chopped
  • 1 spring onion, chopped
  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1 tbs mayonnaise
  • 1 Coles Wholemeal and Grain Soft Wrap
  • 80g Coles RSPCA Approved Hot Roast Chicken, shredded

Method

  • Step 1
    Combine the parsley, mint, tomato, spring onion, lemon juice and oil in a bowl.
  • Step 2
    Spread the mayonnaise over the wrap. Top with tomato mixture and chicken. Roll up wrap to enclose the filling.

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