NOTE: THIS RECIPE REQUIRES A TOTAL OF 7
re just tender.
Drain and allow the potatoes to cool
Combine spinach, chicken, mangoes, onion and cashews. Whisk together vinegar, olive oil and mustard then toss with salad. Season.
mins, until tender. Drain and rinse under cold water. Meanwhile
ver high heat, bring potatoes and enough water to cover to
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.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
round chicken, garlic, chili pepper, breadcrumbs, egg, basil, tomato and nuts in
Heat oven to 400\u00b0F.
Wisk together the salad dressing, chicken broth, honey and rosemary.
Place the chicken, potatoes and garlic cloves in a 13x9-inch baking dish; drizzle with dressing mixture.
Add lemons wedges.
Bake 45 to 50 minute or until chicken is done (165\u00b0F) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
Coat chicken in sesame seeds. Set aside.
Heat oil in a frying pan over medium heat. Add potatoes and cook for 3 mins, or until golden brown and cooked through. Set aside. Add corn, red pepper and onions. Season and toss to combine. Add chicken and saute for 3-4 mins, or until golden. Mix with potatoes and set aside.
Whisk together sour cream and lemon juice. Add 1 tbsp cilantro. Distribute salad between serving plates. Top with chicken, sour cream and remaining cilantro. Serve immediately.
Drain and refresh under cold water.
Meanwhile, place the chicken in
ine, vinegar, sugar, bay leaf, and peppercorns into a large Dutch
our and egg in two separate bowls. Toss each chicken piece
To make the potato salad, cook the potatoes in boiling,
ender. Drain, let cool slightly and cut into quarters.
Meanwhile
soy sauce, ginger and garlic' add the chicken,.
Seal the bag
aper.
Combine honey, garlic and mustard in a large bowl
nion, garlic, chili, ginger and diced sweet potatoes over a
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.