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This amazing Tandoori Chicken Salad, from Chef de Home, is gonna be part of your menu plan for your next BBQ or picnic party. The chicken, marinated overnight develops lots of flavor from the spicy yogurt marinade and the sweet mango dressing can be made ahead and will keep for a couple of days in the refrigerator. Cashew nuts add an extra crunchy, nutty note to the salad, which is best served with naans and any combination of veggies on the grill.

TANDOORI CHICKEN SALAD

Ingredients:

For the Salad

2 cups lettuce, chopped

1 cup baby romaine, chopped

1 medium cucumber, sliced

1/2 cup red radish, thinly sliced

For the Tandoori Chicken Marinade

1/2 lbs. boneless chicken, cubed

3 tablespoons yogurt

1 teaspoon thyme

1/4 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon kitchen salt

1/4 teaspoon paprika

1 tablespoon lime juice

1/4 teaspoon orange food color

2 tablespoons ginger garlic paste

2 tablespoons canola oil

For the Mango Yogurt Dressing

2 mangoes or 1/2 cup mango puree

4 tablespoons yogurt + 2 tablespoons water

Salt and pepper, to taste

Zest of 1/2 lime and 2 tablespoon juice

1 tablespoon sugar

For the Lime Curry Roasted Cashews

1 tablespoon curry powder

1-2 limes or 2 tablespoons lime juice

1 cup raw, unsalted cashew nuts

Salt and pepper, to taste

1 tablespoon canola oil

Method:

  • Combine cashews with lime juice, curry powder, salt, black pepper, oil in a bowl.
  • Roast for 10 minutes at 400 F on a parchment lined baking pan and set this aside.

  • To marinate chicken, mix all ingredients for marinade into a medium size bowl.
  • Add cubed, boneless chicken and coat it well to combine. Cover it and refrigerate.

  • Leave the chicken to marinate overnight, or for at least an hour before cooking.
  • To grill tandoori chicken, preheat grill. Skew pieces of chicken in metal skewers.

  • Grill chicken for 10-12 minutes on high and turn upside-down after 4-5 minutes.
  • Cook until charred and fully cooked through. You can also broil chicken in oven.

  • For the dressing, combine yogurt, mango, lime juice, and sugar in food processor.
  • Pulse it until smooth.  Add 1-2 tablespoons water if too thick. Adjust salt per taste.

  • In a bowl, arrange lettuce, radish and cucumber. Top with chicken and cashews.
  • Serve dressing on the side, pour generous amount over salad just before serving.

Tandoori Chicken Salad with Mango Dressing

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This chicken and spinach Alfredo pasta, from Budget Bytes, is an easy and satisfying comfort meal on any day you have no more than 15 minutes to get dinner on the table. Frozen spinach works well here which is why you always need to have a bag in your freezer for emergencies. For variety, swap spinach for rocket or watercress and omit chicken or replace with sautéed mushrooms, smoked salmon or whatever protein you have on hand.

CHICKEN & SPINACH ALFREDO PASTA

Ingredients:

335g penne pasta

2 tablespoons butter

2 cloves garlic, minced

2 cups whole milk

168g cream cheese

3/4 cup Parmesan

1/4 tsp kitchen salt

Freshly cracked pepper

4 cups baby spinach

2 cups cooked chicken

Method:

  • Bring a large pot of water to a boil to cook pasta. Once boiling, add pasta and cook till al dente.

  • Drain in a colander. While pasta is cooking, prepare sauce. Add butter and garlic to a deep pan.

  • Sauté over medium heat for 1-2 minutes, or just until garlic is soft and fragrant, but not brown.

  • Turn the heat down to medium-low. Add the milk to the skillet along with cubed cream cheese.

  • Heat the milk and cream cheese while whisking, until the cheese has fully melted into the milk.

  • Whisk in the grated Parmesan and continue to whisk as the sauce comes up to a gentle simmer.

  • When it reaches a simmer, the sauce will thicken. Turn heat down to low to keep sauce warm.

  • Season the sauce with 1/4 teaspoon of salt and a generous amount of freshly cracked pepper.

  • Add fresh spinach to the sauce and stir it in till spinach leaves have wilted and become limp.

  • Add the cooked pasta to the spinach Alfredo sauce and stir to combine. Serve it immediately.

Chicken & Spinach Alfredo Pasta

Yet another flavorful chicken salad from Larousse Salades Repas for you, weight watchers 🙂

YOGURT CHICKEN WITH MINT & FETA SALAD

Ingredients:

2 tablespoons unsweetened yogurt

Juice of 1 medium lemon

1 tablespoon dried oregano

2 tablespoons fresh mint leaves

500g chicken breasts, cut into strips

3 tablespoons virgin olive oil

150g young spinach shoots

150g yellow bell peppers

1 English cucumber, chopped

120g feta cheese, cubed

50g Kalamata olives

Salt and pepper, to taste

Method:

  • In a large bowl, carefully combine yogurt, 2 teaspoons lemon juice, oregano, mint and chicken.

  • Cover with cling wrap and leave mixture to marinate for at least 30 minutes in the refrigerator.

  • Preheat grill or oven. Cook chicken at moderate heat for 10-15 minutes till cooked throughout.

  • In a salad bowl, combine spinach shoots, yellow bell pepper, cucumber, feta cheese and olives.

  • Toss well and arrange the chicken pieces on top. Dress with lemon juice and olive oil and serve.

Yogurt Chicken with Mint & Feta Salad

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