Ginger Chicken Salad Supreme Food

GINGER CHICKEN SALAD SUPREME

Steps:

• Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

CHICKEN SALAD WITH GINGER AND GRAPES

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken breasts with salt and pepper, to taste. Arrange the breasts on an oiled cookie sheet and bake for 14 to 16 minutes.
• Remove the chicken from the oven and cool, then refrigerate for 20 to 30 minutes. Shred or dice the chicken breasts and set aside. Add the mayonnaise, vinegar, celery, pine nuts, ginger and grapes to a medium bowl and whisk well. Fold the chicken into the mayonnaise mixture until well coated. Return the chicken to the refrigerator for 20 to 30 minutes. Transfer to a serving platter and serve with pita chips or use to make a great summer sandwich.

GINGER SALAD

Steps:

• In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
• Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.

GINGER SALAD

Steps:

• Wring ginger in a kitchen towel to remove excess moisture, then toss well with remaining ingredients and serve.
• Also called beni shoga, kizami shoga is available at Asian markets and by mail order from Uwajimaya (800-899-1928).

CHICKEN SALAD SUPREME

Steps:

• Drain Mandarin Orange segments.
• In large bowl, combine mayonnaise, lime juice, salt, and nutmeg.
• Add remaining ingredients; mix well.
• Chill.
• Serve on Lettuce leaves.
• Refrigerate leftovers.

GINGER CHICKEN SALAD SUPREME

Steps:

• Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

GINGER-CASHEW CHICKEN SALAD

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.

LEMON-GINGER CHICKEN SALAD

Steps:

• In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.
• Add chicken, grapes, celery, and almonds.
• Cover and chill at least two hours before serving.

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

CHICKEN SALAD SUPREME

Steps:

• In a large bowl, combine the chicken, oil, orange juice, vinegar and salt. Fold in the rice, mayonnaise, celery, grapes, pineapple and oranges. Cover and chill until ready to serve; stir in almonds.