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I hardly ever order salad when I’m eating out but this particular salad meal caught my eye when I first visited the only Greek restaurant in Mauritius. Zorbas, a quaint coastal restaurant with a lovely view over Grand Baie, was not actually open when I stepped in for an impromptu lunch. The guys there, however, took my order and encouraged me to try their Souvlaki ‘sandwich’ – a yogurt flavored chicken salad, served along with pita bread and Tzatziki. My first encounter with the Greek Souvlaki brings back good memories and incredibly it took me this long to share it with you. The recipe, from CafeDelites, is refreshingly simple and needs no more than 30 minutes to put everything together since the marinade itself doubles up as the salad dressing. Make sure you have enough pita bread to soak it up.

GREEK SOUVLAKI CHICKEN SALAD

Ingredients:

For the Marinade

2 large chicken breasts

1/4 cup olive oil

1/4 cup lemon juice

1 tablespoon red wine vinegar

2 teaspoons minced garlic

2 tablespoons dried oregano

1 teaspoon salt

Cracked pepper

For The Tazatziki

1 cup plain Greek yogurt

1 tablespoon olive oil

1 Lebanese cucumber

1 clove of garlic, minced

1 tablespoon lemon juice

Pinch of kitchen salt

For The Salad

3 Lebanese cucumbers, sliced

250g cherry tomatoes

1 green pepper, sliced

1/2 red onion, sliced thinly

200 g marinated Feta cheese

1/2 cup pitted Kalamata olives

Method:

  • Whisk together marinade ingredients in a large, shallow dish. Pour out 1/3 cup to use as the dressing.

  • Reserve the dressing in the refrigerator for later use. Add chicken to the marinade and coat it evenly.

  • Cover chicken mixture and allow to marinate for at least 30 minutes or overnight in the refrigerator.

  • Combine Tzatziki ingredients in a bowl and mix them well. Cover and refrigerate until ready to serve.

  • Toss the salad ingredients together in a salad bowl and divide them between four serving plates.

  • Heat a large grill pan or a skillet over medium-high heat. Remove the chicken from the marinade.

  • Add chicken to hot pan. Sear until the chicken is cooked through, for about 5-6 minutes each side.

  • Remove chicken from the pan; allow to rest for about 5 minutes. Slice thickly and arrange on salad.

  • Slice warmed flatbreads and arrange on plates. Drizzle with reserved dressing and serve with Tzatziki.

Greek Souvlaki Chicken Salad

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

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

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PrerrnaMirchi
Mauritius

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