Combine spinach, chicken, mangoes, onion and cashews. Whisk together vinegar, olive oil and mustard then toss with salad. Season.
CURRIED MAYONNAISE:
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
Poach chicken in a saucepan of simmering water on medium heat for 10 mins or until cooked through. Drain; cool. Slice thinly.
Place chicken, salad greens, grapes, cheese and walnuts in a large bowl.
Whisk oil, vinegar and mustard in a small bowl. Season. Drizzle over salad; toss to coat. Serve.
For the grape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
ir together corn relish ingredients and mix thoroughly. Refrigerate for at
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
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.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
nto both sides of the chicken breasts.
Heat 1 teaspoon
bsp of the lemon juice and cumin in a shallow dish
Preheat oven to 450\u00b0F. Combine olive oil, five-spice mix and garlic salt. Add chicken and toss to coat. Transfer to a baking tray and cook for 30 mins, or until cooked through and skin is crispy.
Meanwhile, to make the salad, blanch broccolini in boiling salted water for 2-3 mins, or until just tender. Drain and shock in ice water. Drain. Whisk together olive oil, lemon juice, honey and chives. Season. Toss with broccolini then sprinkle with cashews.
Serve roasted chicken with salad on the side.
Combine 1 tbsp oil, 1 tbsp lemon juice and lemon zest. Season. Add chicken and toss to coat. Marinate for 10 mins.
Preheat a grill pan over high heat. Cook chicken for 1-2 mins per side, until golden and cooked through. Set aside, cover with foil and let rest for 5 mins. Slice thinly.
Combine lettuce, green beans, cranberries and seed mix. Whisk together remaining oil and lemon juice then toss with salad. Season.
Serve salad topped with sliced chicken.
Coat a lg grill pan with a non stick cooking spray. Place over med heat. Add chicken and cook 5-6 mins per side or until it reaches 165 degrees inside. Remove from heat, slice into strips and set aside.
In a lg bowl combine spinach, apple slices, nuts and vinaigrette, toss to coat. Place salad on 4 plates, season with salt and pepper to taste.
Top each salad evenly with sliced chicken and 1 Tbsp of the crumbled cheese. Drizzle with more dressing if you wish and serve at once.
Combine chicken, oil and garam masala in a large bowl; toss to coat.
Heat a large skillet or grill pan on medium heat. Cook chicken 5-7 mins each side, until cooked through. Let stand, loosely covered with foil, 5 mins.
Meanwhile, microwave each pappadam on high (100% power) for 45 seconds until puffed and crisp.
Combine peach, avocado, onion, cilantro and chili pepper on a large platter. Drizzle with lime juice and season to taste. Toss gently.
Thinly slice chicken. Fan over salad. Serve with pappadums and lime wedges.
whisk together olive oil, vinegar and orange juice. Season to taste
rowned and crisp. Drain on paper towels.
Season chicken. Cook chicken in
Scoop flesh from avocados, chop and mix with lemon juice.
In a bowl mix Stilton, grapes, pepper and soured cream with avocado.
Spoon back into avocado shells, sprinkle over breadcrumbs.
Serve with a salad and grape garnish.
Lightly coat a large grill pan or frying pan with oil and heat until smoking hot. Sear chicken breasts for 10-12 mins, turning once, until lightly charred and cooked through, adding bacon for final 3-4 mins. Set aside. Cut chicken and bacon into large pieces.
Meanwhile, combine pine nuts, mixed greens and thyme in a large bowl. Add warm chicken and bacon. Whisk together dressing ingredients then toss with salad. Season.
Marinate chicken overnight in marinade ingredients.
Drain the juices off the chicken and then add mayonnaise, celery, grapes,cashews and seasoned salt.
Mix well and refrigerate until ready to serve.
Cut the chicken breasts in 3/4 to 1-inch chunks. Toss the chicken, celery and grapes together in a large bowl. Season with thyme, garlic powder, salt and pepper. Bind the salad with the mayonnaise.
You want to use a lot of mayonnaise to make the salad very moist and creamy.
Transfer the salad to a serving bowl and refrigerate, covered, at least 1 hour.
Makes 6 to 8 servings.