inutes.
Combine the oil with the vinegar, mustard, salt, and
To make the dressing, combine mayonnaise, 1/2 the blue cheese, cream and lemon juice. Season. Set aside.
Bring a large saucepan of water to a boil. Reduce heat to low. Add chicken and simmer very gently for 8-10 mins. Remove from heat. Let rest in water for 5 mins. Remove chicken from water. Let cool then slice.
In a salad bowl, toss fennel, lettuce, pears, walnuts and dill together. Add dressing and toss to combine.
Serve salad topped with chicken and remaining blue cheese.
hem to the large salad bowl instead).
Puree
Whisk together tandoori paste and yogurt. Add chicken thigh fillets and mix to coat in yogurt mixture. Cover and chill for at least 1 hour, or overnight.
Heat oil in a large nonstick frying pan. Cook chicken over medium heat for 4-5 mins per side, or until browned and cooked through. Remove from heat and slice.
Meanwhile, combine spinach, cucumber, tomatoes, green onions and mint. Set aside.
To make the dressing, whisk together all ingredients. Season then drizzle over salad. Top with chicken and serve with naan.
small bowl; reserve. Add chicken to remaining mixture in bowl
00b0F. Line a baking pan with parchment paper. Place cornstarch, egg
00b0F. Line a baking tray with foil.
In a small
Best if made 1 hour before
Preheat oven to 350\u00b0F. Line a baking tray with foil. Arrange bread on tray and sprinkle with Parmesan. Bake for 4-5 mins, or until golden. Let cool then break into bite-size pieces.
Meanwhile, to make the dressing, combine mayonnaise, lemon juice, sour cream, capers, anchovy, garlic and hot sauce.
Combine shredded lettuce with chicken, figs, dressing and sourdough crisps. Arrange on remaining lettuce leaves. Top with extra cheese, to serve.
Wash chicken well with cold water inside and
large skillet and add chicken breasts.
Reduce heat to
350\u00b0F. Toss the chicken lightly in seasoned flour.
75 degrees.
Season Chicken on both sides with Creole seasoning and
In skillet, cook chicken in sauce.
When chicken is throughly cooked, remove from pan.
With vegetables make a large tossed salad.
Add any fresh salad vegetable you like.
Toss in pineapple and walnuts.
On individual dinner plates, place tossed salad. Top with chicken.
Use your favorite salad dressing.
Soak tortilla in boiling chicken broth for a few minutes; place in bottom of a 3-quart casserole.
Top with chicken pieces. Saute green pepper and onion in oil just until tender and layer over chicken.
Cover with cheese; sprinkle with chili powder, garlic powder and salt.
Spoon soups over casserole and top with tomatoes and chilies.
Bake at 375\u00b0 for 30 minutes.
May be frozen and baked thawed.
Serves 6 to 8.
Set the oven on broil.
Cut each roll in half and scoop out the dough to form a pocket in one side of the bread.
Combine the lettuce, dressing and cheese in a bowl.
Place the chicken strips on a broiler pan and brush with the olive oil.
Broil the strips of chicken for a total of about 7 minutes, turning once.
Add the chicken to the salad and pile the mixture into the bread pocket.
Top with the other half of bread and serve.
n half the oil. Place chicken in a shallow glass bowl
Brush chicken with 1 tbsp oil. Sprinkle with fennel to coat. Set aside
nion, garlic and ginger. Sprinkle with sugar, allow to lightly caramelize
Toss salad greens with chicken breast strips, tomatoes and onions in a large salad bowl.
Add dressing and mix lightly.
Top with cheese.
Serve immediately.
Enjoy!