WARM CHICKEN & CHICORY SALAD
Add some crunch to your roast chicken with this flavour-packed winter salad
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the chicken all over with butter and season well, inside and out. Sit it in a small roasting tin, pour the Sherry vinegar around, and cover with foil. Roast for 2 hrs.
- Meanwhile, get all of the remaining ingredients ready. Boil the peas for 1 min until just tender. Drain well, plunge into cold water to quickly cool, then drain again and set aside.
- Once your chicken has roasted for 2 hrs, remove from oven. Pour the juices into a jug, then increase oven temp to 220C/200C fan/gas 7. Roast for a further 20-30 mins (without foil) until golden.
- Skim the fat from the juices, then boil until you have about 100ml of juices left. Stir in the extra tbsp of vinegar, olive oil and caster sugar, taste, then tip onto your serving dish with the raisins.
- When the chicken has finished its second roasting, leave until cool enough to handle (or pop on a pair of clean rubber gloves), then tear the meat in large pieces from the carcass, onto the serving dish. Add the dill, chicory, salad leaves, pine nuts and peas, then toss together with your hands. Serve straightaway with some crusty bread.
Nutrition Facts : Calories 765 calories, Fat 52 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.46 milligram of sodium
WARM CHICKEN SALAD
This chicken salad recipe makes a lovely main meal for a hot day, or take some to work and be the envy of your colleagues
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
- Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.
Nutrition Facts : Calories 625 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.88 milligram of sodium
WARM CHICKEN LIVER SALAD
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
- Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
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