Gingered Chicken And Fruit Salad Food

CHICKEN & APPLE SALAD WITH GREENS

Steps:

• In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.

CHICKEN FRUIT SALAD

Steps:

• In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce.

GINGERED CHICKEN AND FRUIT SALAD

Steps:

• Dice the apples.
• Cut grapes in half.
• In a small bowl, mix mayonnaise and ginger until well blended. Set aside.
• In a large bowl, place chicken, fruit and almonds. Toss lightly to mix.
• Add mayonnaise mixture and stir until ingredients are coated evenly.
• Store covered in refrigerator.
• Serve as a salad or stuffed in pita pockets. You can leave out the chicken for a side salad.

FRESH GINGER FRUIT SALAD

Steps:

• In a large bowl, mix ginger with juices. Toss lightly with fruit and chill for 2 hours.
• Wine Suggestion: Grosset Polish Hill Riesling, 1997

CRAB (OR CHICKEN) AND FRUIT SALAD

Steps:

• Mix together strawberries and oranges and chill.
• In medium mixing bowl, stir together mayonnaise, onion, juice, ginger and pepper.
• Gently stir in the crabmeat (or chicken).
• Cover and chill in the freezer about 10 minutes until very cold.
• Toss together the greens, and fruit.
• Arrange on 4 salad serving plates.
• Divide the crab(or chicken) mixture among the salad.
• Sprinkle with pecans.

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.

GRILLED CHICKEN AND FRUIT SALAD

Steps:

• To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
• Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
• Cut pineapple into spears.
• Peel jicama and cut into 1/2-inch slices.
• Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
• Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
• Take chicken out of marinade bag and discard marinade.
• Drain pineapple mixture.
• On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
• Grill pineapple and jicama 2-3 minutes on each side.
• Cut chicken, pineapple, and jicama into bite-sized pieces.
• Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
• Serve salad over lettuce leaves.

GINGERED FRUIT SALAD

Steps:

• Combine juices, honey and brandy (if using) in a measuring cup or bowl.
• In a large bowl combine fruits (except for the kiwi) and ginger.
• Pour sauce over fruit and toss. Cover and refrigerate for at least one hour.
• Spoon salad into bowls and top with kiwi slices.

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.

GINGERED FRESH FRUIT SALAD

Steps:

• In 1-cup microwavable measuring cup, mix dressing ingredients. Microwave uncovered on High 20 to 30 seconds or until hot. Cool completely, about 15 minutes.
• In very large bowl, mix salad ingredients. Pour dressing over fruit; toss gently to coat.