Lemon Dijon Chicken Salad With Pomegranate And Toasted Almonds Food

LEMON-DIJON CHICKEN SALAD WITH POMEGRANATE AND TOASTED ALMONDS

Steps:

• Let's start with the chicken, shall we? Using the bottom of a mason jar or wide glass, lightly pound your chicken breasts to an even thickness. Season both sides of the chicken with salt and pepper.
• Heat a large sauté pan over medium-high heat. When hot, add 1 tablespoon olive oil and swirl to lightly coat the bottom of the pan. Lower the heat to medium and add the chicken breasts. Cook for 1 minute and then flip the breasts over. Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 10 minutes. DO NOT LIFT THE LID UNDER ANY CIRCUMSTANCES. After 10 minutes, turn off the heat and let the chicken sit, covered, for an additional 10 minutes. Again, DO NOT LIFT THE LID. Once the time is up, you can finally remove the lid. (Your chicken will be cooked, but if you're nervous check it with an instant-read thermometer and make sure it's at least 165 degrees F.)
• Place your chicken breasts on a cutting board and let them cool for a few minutes, and then dice them into roughly ½ inch cubes.
• While the chicken is cooking, whisk together the remaining 2 tablespoon olive oil, both mustards, lemon juice, and honey until emulsified (aka smooth). Briefly set aside.
• Heat a sauté pan over medium heat. (Don't put any oil to the pan, peeps!) When hot, add the almonds and toast for 2-3 minutes, shaking the pan periodically, until golden brown and fragrant. Transfer to a bowl to cool.
• Add the shallot, apple, pomegranate arils and tarragon to a mixing bowl with the diced chicken. Pour over the dressing and toss to coat. Taste and season with salt and fresh ground pepper. Add an extra squeeze of lemon if you feel like it.
• Transfer the chicken salad to a serving bowl/plate and sprinkle with the toasted almonds. Serve with butter lettuce leaves if you like!

LEMON-DIJON CHICKEN SKILLET

Steps:

• In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
• In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
• Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

ALMOND-APRICOT CHICKEN SALAD

Steps:

• Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

POMEGRANATE CHICKEN WITH ALMOND COUSCOUS

Steps:

• Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
• Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
• After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

POMEGRANATE-CHICKEN SALAD

Steps:

• Combine the mayonnaise, yogurt, Dijon mustard, lemon juice and some salt and pepper. Taste and adjust seasonings as needed.
• Add the shredded chicken, pomegranate seeds, chives and celery to a bowl. Pour some of the dressing around the sides of the bowl and toss to combine. Add more dressing as desired. Taste and adjust seasonings as needed.
• Serve on top of some baby arugula if using.

CHICKEN SALAD WITH TOASTED ALMONDS

Steps:

• In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.

CHICKEN SALAD WITH TOASTED ALMONDS

Steps:

• In a large bowl, toss the chicken with the lemon juice.
• Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined.
• Keep chilled until serving.

QUICK LEMON DIJON CHICKEN

Steps:

• Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

LEMON-DIJON CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.
• Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan.
• Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.