Mango Chicken Salad Jamie Oliver Food

CHICKEN & GREEN MANGO THAI SALAD

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Place the peanuts on a tray, then place in the oven to roast until golden.
• For the dressing, mix the fish sauce, rice wine vinegar and 2 tablespoons of lime juice in a small bowl. Grate in the palm sugar, stirring, until completely dissolved (you might need to muddle some of the larger bits).
• Peel and finely chop the garlic, deseed and finely chop the chilli, then add to the bowl. Taste to make sure the flavours are balanced: it should be zesty, sweet and fresh, with depth from the fish sauce.
• Place the chicken in a deep pan, cover with water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes, or until cooked through.
• Coarsely grate or cut the carrots into matchsticks, then halve, deseed and thinly slice the cucumber on an angle. Peel and finely grate or cut the mango into matchsticks, then pick and roughly chop the mint leaves.
• Peel and cut the onion into fine wedges, trim and finely dice the spring onions, then halve the tomatoes.
• Crush the roasted peanuts in a pestle and mortar.
• Transfer the cooked chicken to a bowl of iced water to cool, then drain and shred the meat and place in a large bowl.
• Add the chopped vegetables, beansprouts and beancurd (if using) to the bowl with the chicken and toss to combine.
• Divide among serving plates and drizzle lightly with the dressing. Sprinkle over the peanuts, then tear over the coriander leaves and serve with finely sliced red chilli, if you like.

CHICKEN SALAD

Steps:

• To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
• To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.

HEARTS OF PALM & CHICKEN CHOPPED SALAD

Steps:

• Place the chicken breasts on a large sheet of greaseproof paper, a few centimetres apart, and sprinkle with the paprika and cumin. Pick over the thyme leaves and cover with another sheet of greaseproof paper.
• Using a heavy pan or a rolling pin, bash the chicken breasts to flatten them out to an even thickness all over.
• Place a large non-stick frying pan over a medium-low heat and scatter in the pumpkin seeds. Toast for a few minutes until they're golden and start to 'pop'. Remove from the pan and set aside.
• Return the pan to the hob, drizzle in 1 tablespoon of olive oil and, once hot, pop in the chicken, seasoned-side down. Fry for 3 to 5 minutes, or until golden. Flip over and cook for a further 2 minutes, or until golden and cooked through.
• Drizzle with 1 teaspoon of honey, cook for further 1 minute, then remove from the pan and place on a chopping board until cool enough to handle.
• Meanwhile, peel and roughly chop the mango. Drain the hearts of palm and chop up with the mango and cooled chicken.
• Halve the avocados and scoop out the flesh onto the board, then top with the lettuce and rocket. Run your knife through everything a couple of times until it is all chopped and mixed together.
• Squeeze over the lime juice, season well with sea salt and black pepper, then drizzle with extra virgin olive oil. Toss it all together, then scoop the salad into a serving bowl or platter.
• Crumble over the feta, sprinkle with the toasted pumpkin seeds and snip over the cress.

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

JAMIE OLIVER'S BLACKENED CHICKEN WITH SAN FRAN QUINOA SALAD

Steps:

• Put the quinoa into the pan and generously cover with boiling water and the lid.
• Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
• Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly • Peel and cut the mango into chunks.
• Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
• Sprinkle the mango chunks and cooked peppers over the quinoa • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad • Slice up the chicken, toss the slices in any juices and add to the salad • Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress • Serve with dollops of yoghurt.

MANGO CHICKEN

Steps:

• Cut the Chicken into small pieces and cook in the frying pan
• Mix the creme fraiche and both chuntneys and the mango into a bowl
• add to the chicken and heat slowly
• serve with fried or boild rice
• I only used the one type of Chuntney and that was the mild

MANGO CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
• In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.