ROASTED CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 10 to 15 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
- Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
- Mix all ingredients together.
ROAST CHICKEN GARDEN SALAD
Maximise the flavour of a succulent whole chicken by cooking the croutons in the same tray and using the juices for a dressing
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out, then stuff the cavity with 1 of the lemons and the thyme. Sit in a roomy roasting tin, drizzle with olive oil and roast for 40 mins.
- Remove the tin from the oven, then scatter the ciabatta pieces around the chicken and ruffle over the prosciutto. Add the garlic and remaining lemon halves to the tin. Roast everything together for 40 mins more until the croutons and prosciutto are crisp. Remove from the oven, transfer the chicken to a plate and leave to cool. Remove the croutons and prosciutto, and set aside.
- While the chicken is cooling, cook the green beans in a pan of boiling water for 5 mins. Drain, cool under cold water, then tip into a big bowl with the spring onions and parsley.
- To make the dressing, squash the roasted lemon and garlic in the roasting tin with a potato masher. Remove all the skin from the garlic, then stir in the olive oil and lemon juice with some seasoning - scrape the bottom of the tin to get all the sticky chicken juices into your dressing. Stir in any resting juices from the chicken and set aside.
- When the chicken is cool enough to handle, strip the meat off the bones. Just before serving, add the dressing, chicken, croutons, prosciutto and lettuce to the green bean mix in the bowl, toss together and scatter over a large serving platter.
Nutrition Facts : Calories 615 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 1.6 milligram of sodium
ROAST CHICKEN SALAD
Here is a fast, easy salad that will make good use of that leftover chicken in the fridge. It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer's weekend lunch.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
- Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices. Add to the salad.
- In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently by hand to mix.
- Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro. Serve immediately.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 51 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 975 milligrams, Sugar 2 grams, TransFat 0 grams
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
ROAST CHICKEN, AND SALAD THE DAY AFTER
Provided by Gabrielle Hamilton
Categories dinner, project, roasts, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For chicken, heat oven to 350 degrees. Place chicken in ceramic or glass baking dish. Squeeze lemons on top; leave halves in dish. Add garlic, rosemary, olive oil and mustard. Season generously with salt and pepper, and rub chicken inside and out with all ingredients in pan. Place breast side down, and season once more. Roast, turning and basting once, until a meat thermometer reads 160 degrees, about an hour. Remove from oven, and cool.
- Place chicken on a cutting board with a groove or lip to catch all juices. Cut chicken, and serve as you wish. Pour juices and shreds of meat on cutting board back into baking dish. Pick small pieces of meat from backbone and from wings, and add to dish. Discard lemon halves. Wrap dish in plastic, and refrigerate.
- For the salad, spoon off fat from pan the next day. Allow pan juices to come to room temperature. With a wooden spoon, mash garlic and mustard together in a wooden or ceramic bowl. Mix in vinegar, and gradually add olive oil. Mix until smooth, and season with salt and pepper. Tear handfuls of lettuce in half, and add to bowl. Toss until well coated.
- To serve, scrape up drippings, juices, bits of meat, garlic and rosemary from pan, and divide among four plates. Place greens on top. Warm bread in a low oven, then place on side of plate.
Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 54 grams, Carbohydrate 24 grams, Fat 78 grams, Fiber 4 grams, Protein 70 grams, SaturatedFat 19 grams, Sodium 1576 milligrams, Sugar 3 grams, TransFat 0 grams
ROAST CHICKEN SALAD
Steps:
- Recipe adapted from Jane Doerfer
- Toss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish. Add remaining ingredients. Mound in lettuce leaves.
CHICKEN, MANGO & NOODLE SALAD
Enjoy this no-cook chicken noodle salad with mango for a quick and nutritious supper. It uses leftover chicken, so is perfect the day after a Sunday roast
Provided by Nadine Brown
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Put the noodles in a heatproof bowl, cover with boiling water and leave for 15 mins to soften. Meanwhile, combine the lime juice, fish sauce, honey and sesame oil in a small bowl and whisk together.
- Drain and rinse the noodles briefly under cold water. Drain again and tip into a large bowl along with the remaining ingredients, except the lime wedges. Pour over the dressing and toss together with seasoning to taste. Divide between four plates and serve with the lime wedges on the side, if you like.
Nutrition Facts : Calories 424 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium
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