Once cooked through, shred the chickenwith two forks and add to the salad leaves. The trick to the salad is treating the coriander leaves as a salad leaf – and thereby being generous with the amount of coriander leaves that you add to the salad
Erin's blog was my Secret Recipe Club assignment this month and her Crunchy Thai ChickenSaladwith Peanut Dressing was the perfect dish to not only use up some leftover roast chicken, but to also provide a home for some of my peanut sauce
Give it all a very quick, light spray with olive oil. Step 3 Line a large oven tray with baking paper and evenly layer vegetable mix on the tray. Step 5 Remove skin from chicken and shred into a large bowl. Step 6 Serve with a garnish of sliced spring onions, or a sprinkling of toasted sesame seeds. smoked 1 chicken
The challenge for me is that I have traditionally been a greek yogurt chickensalad fan where the mixture is mostly Greek yogurt with a little mayo and mustard mixed in
Serve with pita bread. Step 1 Place quinoa in a saucepan with ginger and 1¾ cups cold water. Cover with boiling water and set aside for 1 minute. Step 3 Add beans or snow peas, chicken, capsicum, rocket and orange juice to quinoa and season with ground black pepper. 4 cups (about 550g) shredded cooked chicken
Recently when a friend asked us to bring a potluck dish to an event we knew our Chicken Bacon Ranch Pasta Salad would be perfect with a cube of Dorot Crushed Garlic in it
For other tasty chickensalad ideas have a look at my satay chicken and quinoa salad, chicken skewers with rocket, lime and baby corn salad, and my chicken bliss bowl
To serve, make a beds of the salad greens mixture in wide dessert bowls, top with the avocado mixture followed by slices of chicken and garnish with fresh coriander leaves or flat leaf parsley and toasted almonds
Sprinkle the toasted mixture over the top of the saladwith the crispy noodles if using. Along with my oh so crazy workload for honours and working part-time so that I can actually enjoy life a little bit, I have to now also start applying for jobs
When this lovely Thai ChickenSalad was on the menu we had many, many requests for the recipe. It’s very simple to make – mix up the dressing, gather the salad ingredients, and toss the whole lot together
Dress your salad leaves with about two-thirds of the salad leaves, then place the leaves on a plate and top with the rest of the ingredients - the asparagus, strawberries, cucumber, mountain bread crisps, toasted almonds, avocado, chicken and crumbled goats cheese
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