WARM CHICKEN & CIABATTA SALAD
Pan-fry chicken and ciabatta chunks, then toss with red cabbage, red onion and pomegranate seeds in this easy and attractive dish
Provided by Katy Greenwood
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken pieces with 1 tbsp of the oil, season and arrange on a baking tray. Roast for 10 mins. Toss the torn ciabatta with the chopped garlic, a little seasoning and the remaining oil. Add this to the chicken and cook for another 10 mins.
- Toss together the red cabbage and red onion. Once the chicken is cooked, cool for a couple of mins, then add to the cabbage mix. Stir together, then toss with the pickling juices from the cabbage, and the salad leaves. Sprinkle with the pomegranate seeds.
Nutrition Facts : Calories 456 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
PROPER CHICKEN CAESAR SALAD
Provided by Jamie Oliver
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.
- P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
- Preheat the oven to 400 degrees F.
- Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
- After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
- Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
- Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
WARM CHICKEN SANDWICHES WITH MUSHROOMS, SPINACH AND CHEESE
Provided by Maria Helm Sinskey
Categories Sandwich Chicken Mushroom Bake Quick & Easy High Fiber Dinner Lunch Spinach Fontina Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard. Sprinkle roll bottoms with half of Fontina cheese.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Add chopped shallots and pressed garlic; sauté 3 minutes. Add chicken; sauté 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; sauté 2 minutes. Season to taste with salt and pepper. Drain. Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops. Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.
WARM CHICKEN SALAD
Provided by Amanda Hesser
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
- In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
- In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.
- Arrange chicken over greens and spoon dressing on top. Serve.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1047 milligrams, Sugar 5 grams, TransFat 0 grams
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