Chicken Carrot And Cucumber Salad Food

CHICKEN, TOMATO, AND CUCUMBER SALAD

Steps:

• In a large skillet heat 1 tablespoon of the oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time.
• For vinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine.
• On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired, sprinkle with feta cheese. Drizzle vinaigrette over salads.

CUCUMBER-CARROT SALAD

Steps:

• Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
• Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
• Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

BAKED PEANUT CHICKEN WITH CARROT & CUCUMBER SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm and the chicken is tender.
• Mix the vinegar and oil in a bowl then add the salad leaves, cucumber, carrot, shallot and coriander, if using. Mix and serve with the chicken.

COCONUT CHICKEN WITH CUCUMBER SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
• Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.

CUCUMBER CARROT SALAD

Steps:

• Whisk together vinegar, sesame oil, sesame seeds, salt and pepper in a small bowl.
• Combine carrots, cucumber and onion in a medium bowl. Add the vinegar dressing and mix thoroughly.
• This travels well and tastes great at room temperature.

CHICKEN, CARROT, AND CUCUMBER SALAD

Steps:

• Combine first 5 ingredients in a large bowl.
• Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
• Add mayonnaise mixture to chicken mixture; stir until combined.
• Serve atop lettuce leaves.

THAI CHICKEN WITH CARROT-GINGER SALAD

Steps:

• Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
• Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.