CHICKEN

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Chicken is such a versatile ingredient and, cool or warm, chicken salad is loved by all and easy to make. We all have our favourites, but why stick only to the familiar? From casual to chic, from perfect for two to fit for twenty, there’s a chicken salad for all occasions.

Bland is banned. Chicken should be juicy and flavourful. This explains the growing popularity of organic and free-range chicken. It’s full of essential nutrients and vitamins and is a great source of lean, low-fat protein.

In these recipes, the chicken can always be substituted with another type of poultry. If you want something a little more exotic, then duck is the way to go, especially with an Asian noodle salad. If you don’t know what to do with the Christmas turkey leftovers, then try it in a salad with celery. Even delicate quails can find a home here.

When cooking chicken breasts, I like to flatten them beforehand. It reduces the cooking time, which means you’re not drying out the outside of the breast while the middle is still raw. When in doubt, I add a splash of white wine to the pan. You can substitute chicken stock for the wine if you prefer.

Most of these salads can be served as a main course. They are nutritional and filling, tantalising on the palate, easy on the eye and, just occasionally, a little self-indulgent.

CHICKEN AND GRAPE SALAD

WHEN A FRENCH DISH USES WHITE GRAPES IT’S OFTEN CALLED ‘VERONIQUE’ OR SOMETIMES ‘LA VIGENRONNE’ AFTER THE WIFE OF THE GRAPE-GROWER. I’VE TAKEN INSPIRATION FROM THE FRENCH AND CREATED A SALAD OF CHICKEN AND GRAPES WITH A CREAMY SAUCE. BUT INSTEAD OF WHITE GRAPES, I’VE USED RED TO PROVIDE AN ADDITIONAL BURST OF COLOUR. NOT ONLY DO THE GRAPES ADD A DISTINCTIVE TOUCH, THEY’RE ALSO RICH IN VITAMINS C AND K.

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  1. 1.Poach the chicken breasts in the chicken stock and white wine for about 10 minutes until cooked. Halfway through the poaching process, add the grapes, spring onions and 1 tsp of the dried sage, and season with salt and pepper. Once cooked, allow the chicken and grapes to cool in the liquid (this keeps them moist) before draining.
  2. 2.In a bowl, mix the yoghurt and mayonnaise with the balance of the dried sage.
  3. 3.Chop the chicken and toss with the grapes in the yoghurt and mayonnaise mixture.
  4. 4.Scatter the mixed leaves, walnuts and green pepper onto a platter and pour over the olive oil.
  5. 5.Spoon the chicken mixture on top of the salad and garnish with micro leaves.

GOURMET OPEN CHICKEN SALAD SANDWICH

THIS DELIGHTFUL SALAD SANDWICH MAKES AN INTERESTING AND SATISFYING DISH. THE INGREDIENTS ARE RICH IN TEXTURE AND TASTE: FROM THE CRUNCHY CIABATTA AND CRISP BABY SPINACH LEAVES, TO THE CREAMY AVOCADO, SUCCULENT CHICKEN AND SMOKY RED PEPPERS.

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  1. 1.Preheat the oven’s grill. Grill the red pepper on a baking tray for about 10 minutes until the skin blisters, turning occasionally to blacken all sides. Place the pepper in a sealable bag and allow to sweat for about 15 minutes. When cooled, peel off the skin, remove the seeds and chop into small pieces.
  2. 2.Melt some butter in a frying pan and fry the mushrooms until soft. When almost done, add the garlic and chives and season with salt and pepper. Remove from the heat and set aside.
  3. 3.Peel and chop the avocado. In a small bowl, mash the avocado with salt and pepper and a dash of lemon juice to stop it from discolouring.
  4. 4.Season the chicken breasts with salt and pepper. In a different frying pan, fry the chicken breasts with the white wine until cooked. Rest the chicken in the wine until ready to serve.
  5. 5.While the chicken is cooking, toast the ciabatta slices and spread with the mashed avocado. Top with some spinach leaves, followed by the roasted peppers and a spoonful of mushrooms.
  6. 6.Cut the cooked chicken breasts to fit on top and serve immediately.

CHICKEN AND NOODLE SALAD

SOY SAUCE, FISH SAUCE, LEMON JUICE, GARLIC AND GINGER – ALL FLAVOURS SYNONYMOUS WITH ASIA AND BALANCED TO PERFECTION IN THIS TASTY DISH. RICE NOODLES ARE THE SECOND MOST COMMON RICE PRODUCT USED IN ASIA, AFTER RICE. THEY DON’T CONTAIN GLUTEN, WHICH MAKES THEM A GOOD CHOICE FOR PEOPLE WITH GLUTEN SENSITIVITIES. JUST KEEP MONITORING THE NOODLES WHILE THEY’RE COOKING AS THEY TURN TO MUSH IF THEY’RE COOKED FOR TOO LONG.

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MARINADE

DRESSING

  1. 1.Whisk together the marinade ingredients and mix in the chicken pieces. Leave to marinate for at least 15 minutes. Then heat a frying pan and cook the chicken. Set aside once cooked.
  2. 2.In the meantime, cook the rice noodles according to the packet instructions.
  3. 3.Scatter the salad leaves, radishes and cucumber on a platter. Top this with the cooked noodles.
  4. 4.Peel and slice the avocado and place on top of the noodles.
  5. 5.Whisk together the dressing ingredients, making sure the peanut butter is well incorporated. Pour this over the avocado and noodles, then top with the chicken.
  6. 6.Scatter over the pea shoots and peanuts, and top it all off with the sesame seeds.

SESAME CHICKEN SALAD

IN THIS DISH, SESAME PLAYS A SUPPORTING ROLE TO THE CHICKEN. THERE’S AN OLD URDU PROVERB THAT SAYS TIL DHARNAY KI JAGAH NA HONA. IT MEANS ‘A PLACE SO CROWDED THAT THERE IS NO ROOM FOR A SINGLE SEED OF SESAME’. THERE WON’T BE ANY SPACE LEFT IN YOUR TUMMY AFTER EATING THIS DELICIOUS AND HEALTHY SALAD. THE SESAME SEEDS PROVIDE EXTRA CALCIUM AND PROTEIN.

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MARINADE

  1. 1.Combine the marinade ingredients and marinate the chicken strips for at least 30 minutes.
  2. 2.Place some flour in a bowl and coat the marinated chicken strips. Next, dip the floured chicken strips into the beaten egg.
  3. 3.Sprinkle the sesame seeds over the strips before shallow-frying them in a little hot oil in a frying pan until almost cooked.
  4. 4.Spoon over some (but not all) of the leftover marinade and cook the chicken for a few minutes longer. Remove the chicken from the pan and set aside to cool slightly.
  5. 5.Heat the remaining marinade in the pan, then mix 3 Tbsp of this sauce with the olive oil and season with salt and pepper.
  6. 6.Peel and chop the avocado and toss with the celery and spinach in a bowl. Place the chicken strips on top and pour over the dressing.
  7. 7.Scatter over the additional sesame seeds and serve.

CHICKEN AND CELERY SALAD

THIS CRISP, REFRESHING SALAD IS A WINNER, MUCH LIKE THE WINNERS OF ATHLETIC EVENTS IN ANCIENT GREECE WHO WERE PRESENTED WITH BUNCHES OF CELERY RATHER THAN THE FLOWERS THAT ARE GIVEN TODAY. THE ROMANS MADE WREATHS OF CELERY LEAVES, WHICH THEY PLACED ON THEIR HEADS AS AN ANTIDOTE TO THE INTOXICATING EFFECTS OF WINE AND THE HEADACHE THAT FOLLOWED FROM ENJOYING TOO MUCH OF IT. IF YOU’RE SHORT ON TIME, YOU CAN SUBSTITUTE THE CHICKEN BREASTS WITH READYMADE ROAST CHICKEN.

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DRESSING

  1. 1.Season the chicken breasts with salt and pepper and dry-fry in a medium–hot frying pan until browned and almost cooked. Pour in the white wine and poach the breasts for about 5 minutes. Remove the chicken from the pan with a slotted spoon and set aside to rest.
  2. 2.Cook the pan juices for a little longer to ensure any leftover chicken bits are cooked, then set aside.
  3. 3.Shred the cooled chicken and mix with the celery, salad leaves, eggs and almonds.
  4. 4.Whisk the dressing ingredients with the pan juices from the poached chicken and pour over the salad.
  5. 5.Toss well and scatter over the garlic croutons.

SWEET-AND-SOUR CHICKEN SALAD

CRUNCHY CASHEWS AND CARROTS, SWEET PINEAPPLE AND REFRESHING CUCUMBER ALL MINGLE HAPPILY TOGETHER IN THIS TANGY SALAD. KICK UP THE HEAT BY USING A GUTSY SWEET-AND-SOUR SAUCE TO CREATE A REFRESHING SALAD PERFECT FOR A SUMMER LUNCH OR CASUAL DINNER. I ADMIT THAT SOMETIMES I USE A READYMADE SWEET-AND-SOUR SAUCE INSTEAD OF MAKING MY OWN.

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SWEET-AND-SOUR SAUCE

  1. 1.Slice the chicken breasts into strips and fry in hot oil in a frying pan until browned and almost cooked. Remove the chicken but do not wash the pan just yet.
  2. 2.Arrange the salad leaves, cucumber, carrots, green pepper, pineapple and tomatoes on a platter and drizzle over the lemon juice and olive oil. Season with salt and pepper and scatter over half of the cashew nuts.
  3. 3.Mix the sauce ingredients in a cup and pour into the pan used for the chicken. Stir the sauce continuously over a low heat until it thickens.
  4. 4.Add the chicken and cook for another minute or two, ensuring all the strips are coated.
  5. 5.Place the chicken strips on top of the salad and scatter over the remaining cashew nuts.

INDIAN CHICKEN SALAD

THE INSPIRATION FOR THIS SALAD COMES FROM INDIA. NO INDIAN HOME IS WITHOUT GARAM MASALA, TURMERIC OR GINGER AND THEY’VE BECOME STAPLES IN MY KITCHEN, TOO. WATCH OUT FOR TURMERIC, THOUGH, AS IT TURNS EVERYTHING YELLOW. TRADITIONALLY CALLED ‘INDIAN SAFFRON’ BECAUSE OF ITS DEEP YELLOW-ORANGE COLOUR, TURMERIC HAS BEEN USED THROUGHOUT HISTORY AS A CONDIMENT, HEALING REMEDY AND TEXTILE DYE.

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MARINADE

DRESSING

  1. 1.Combine the marinade ingredients in a bowl and add the chicken pieces. Mix well, ensuring the chicken is well coated. Place in the fridge for about 1 hour to allow the marinade to flavour the chicken.
  2. 2.Heat 1 Tbsp of the olive oil in a griddle pan and fry the marrows until golden. Remove and drain on paper towel.
  3. 3.Heat the remaining olive oil in a frying pan and fry the chicken until cooked.
  4. 4.Place the salad leaves on a platter and scatter over the tomatoes, followed by the marrows and chicken pieces.
  5. 5.For the dressing, whisk together the yoghurt, lemon juice and cumin, and then stir in the mint.
  6. 6.Pour the dressing over the salad and top with the coriander leaves.

CAJUN CHICKEN SALAD

GIVE BLAND THE BOOT AND HEAT THINGS UP WITH CAJUN SPICE AND PEPPADEWS. IF IT’S TOO HOT, LEAVE OUT SOME OF THE PEPPADEWS AND GO EASY ON THE SPICE.

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CAJUN CHICKEN SPICE

DRESSING

  1. 1.Mix the ingredients for the Cajun chicken spice and use to coat the chicken breasts, but save some to add to the dressing.
  2. 2.Heat a frying pan and grill the breasts on both sides until just cooked. Allow to rest for 5 minutes before cutting into strips.
  3. 3.Put the salad leaves in a bowl and add the rest of the salad ingredients.
  4. 4.Place the chicken strips on top.
  5. 5.Whisk the dressing ingredients with the reserved Cajun chicken spice and pour over the salad.

SMOKED CHICKEN AND ARTICHOKE SALAD

UNTIL THE SIXTEENTH CENTURY, WOMEN IN MANY COUNTRIES WERE PROHIBITED FROM EATING ARTICHOKES AS THEY WERE THOUGHT TO BE APHRODISIACS. LUCKILY NOW ANYONE CAN ENJOY EATING WHAT IS TECHNICALLY A FLOWER THAT HAS YET TO BLOOM. THIS IS A DELICIOUS AND SEXY COMBINATION OF SMOKED CHICKEN AND ARTICHOKES.

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DRESSING

  1. 1.Preheat the oven’s grill. Cut the artichoke hearts in half and place on a greased baking tray. Grill on both sides until the edges are well charred. Allow to cool.
  2. 2.Put the salad leaves in a serving bowl and add the corn, mushrooms, olives, Parmesan and cooled artichokes.
  3. 3.Place the chicken slices on top.
  4. 4.Whisk together the dressing ingredients and pour over the entire salad.

CHICKEN LIVER SALAD

ALTHOUGH MOST OF US REGULARLY EAT CHICKEN, WE OFTEN OVERLOOK THE LIVERS. THEY’RE REALLY GOOD VALUE, SO WHY NOT GIVE THEM A TRY IN THIS WARM SALAD? REMEMBER TO KEEP THE LIVERS PINK INSIDE, OTHERWISE THEY TEND TO BE VERY DRY. THE ADDITION OF CRISPY BACON AND PICKLED RED ONIONS GIVE THIS DISH AN EXTRA BURST OF FLAVOUR.

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  1. 1.Preheat the oven to 180 °C. Place the tomatoes on a greased baking tray and bake for about 15 minutes, or until slightly softened.
  2. 2.Heat a little oil in a frying pan and fry the bacon until crispy. Remove from the pan and drain on paper towel before breaking into bits.
  3. 3.Add the chicken livers, garlic, peri-peri sauce, balsamic vinegar and sherry to the bacon fat in the pan and cook until the livers are brown on the outside but still pink on the inside.
  4. 4.Stir in the white wine, olive oil, Greek yoghurt and the bacon bits.
  5. 5.Arrange the spinach on a platter and scatter over the roasted tomatoes and red onion.
  6. 6.Pour over the warm chicken livers with their sauce and serve immediately with slices of crispy French baguette. The bread is ideal to mop up any extra sauce.