EPIC ROAST CHICKEN SALAD
I could tell you that this is a wonderful way of using leftover chicken, and it is - but it's fully worth cooking a whole chicken to perfection to make this beautiful salad.
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's Great Britain Chicken British Bread Tomato
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Drizzle olive oil all over the chicken and sprinkle it with sea salt and black pepper. Strip over the thyme leaves (reserving the stalks). Rub the flavours into the skin, then halve the lemon and put it inside the cavity along with the thyme stalks.
- Pop the chicken into a large roasting tray (roughly 25cm x 32cm) and cook in the oven for 1 hour.
- Halve the cherry tomatoes, then smash up your garlic bulb and discard the papery white skin. After about 30 minutes, throw the tomatoes and garlic into the chicken tray, ideally holding the chicken up with tongs while you slush everything around and coat the tomatoes in the juices underneath.
- Put the chicken back on top, then return it to the oven for the remaining 30 minutes, or until the chicken is golden and the juices from the thigh run clear when pricked with a knife.
- Transfer the roasted chicken to a plate, cover with tin foil and leave to cool.
- Tear the bread into the roasting tray in thumb-sized croutons, then toss them in all the cooking juices. Spread the croutons out in the tray and lay the rashers of bacon on top. Pop back in the oven for around 15 to 20 minutes, or until everything is crispy, golden and gorgeous.
- Remove all the chicken skin and set aside, then use two forks to strip every last bit of meat off the bone. Pile the meat into a large bowl and drizzle over any resting juices from the plate.
- Trim, then cook your green beans in boiling salted water for 5 to 6 minutes, or until cooked but not squeaky when you bite them.
- Quickly drain the beans, then add them to the bowl of shredded meat, with 5 to 6 tablespoons of extra virgin olive oil, the wholegrain mustard and a few good swigs of cider vinegar.
- Pick and finely chop the parsley and mint leaves and finely slice the spring onions, then add them to the bowl. Toss everything together, then have a taste and adjust with more vinegar or seasoning, if you like.
- Once the croutons are golden, quickly tear the chicken skin into the roasting tray (skip this if you want a healthier salad) and put back into the oven just until it crisps up again.
- When it's looking lovely, tip everything from the bowl into the tray or on to a large serving platter. Toss everything together and serve in the middle of the table.
Nutrition Facts : Calories 448 calories, Fat 20.5 g fat, SaturatedFat 4.9 g saturated fat, Protein 32.2 g protein, Carbohydrate 30.8 g carbohydrate, Sugar 8.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHICKEN SALAD
The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad
Provided by Jamie Oliver
Categories Chicken Recipes Chicken
Time 55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 553 calories, Fat 38.1 g fat, SaturatedFat 9.2 g saturated fat, Protein 44.6 g protein, Carbohydrate 5.8 g carbohydrate, Sugar 4.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre
WARM ROCKET SALAD
Warm salads can be blooming amazing or a complete disaster. First, you have got to get your hungry guests around the table before you plate up, so as soon as their bums are on the chairs, you are tossing the warm ingredients in with the rocket leaves. Boom, boom, boom on a plate and it's in front of them.
Provided by Jamie Oliver
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel, halve, and quarter the onions then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off the rashers of pancetta until crisp. Add a couple of lugs of olive oil to the pan, and add the sprigs of thyme, the onions, and pine nuts with a pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!).
- Then, throw everything into a salad bowl with the rocket or any nice salad leaves. Drizzle generously with balsamic vinegar, this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top, you can use a potato peeler to do this. Munch away.
AMERICAN CHOPPED SALAD
This is a great salad recipe which is a must with the burger and chips... a little complicated -you do have to concentrate! Basically you chop everything -- -fantastic. Great with steak and jacket potatoes too.
Provided by Jamie Oliver
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make the salad, chop everything together into mouth-sized pieces. Make a well in the middle of the salad and put in all the dressing ingredients then mix up. It's that complicated!
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.;
PROPER CHICKEN CAESAR SALAD
Provided by Jamie Oliver
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.
- P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
- Preheat the oven to 400 degrees F.
- Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
- After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
- Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
- Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
JAMIE DEEN'S CHICKEN SALAD
This recipe is from Savannah Country Cooking, Paula Deen's first cookbook. Her sons, Jamie and Bobby also have some killer recipes. This one is actually served in the restaurant, The Lady and Sons.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the "Chicken" ingredients in a large stockpot with water to cover.
- Boil the chicken until tender; Reserve stock.
- Remove the chicken from the pot.
- Cool; remove skin, bones, and meat.
- Dice the chicken and stir together with the "Salad" ingredients and mix well.
Nutrition Facts : Calories 354.2, Fat 25.7, SaturatedFat 6.5, Cholesterol 200.9, Sodium 279.1, Carbohydrate 8.1, Fiber 0.9, Sugar 3, Protein 21.7
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 & CIABATTA SALAD
Pan-fry chicken and ciabatta chunks, then toss with red cabbage, red onion and pomegranate seeds in this easy and attractive dish
Provided by Katy Greenwood
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken pieces with 1 tbsp of the oil, season and arrange on a baking tray. Roast for 10 mins. Toss the torn ciabatta with the chopped garlic, a little seasoning and the remaining oil. Add this to the chicken and cook for another 10 mins.
- Toss together the red cabbage and red onion. Once the chicken is cooked, cool for a couple of mins, then add to the cabbage mix. Stir together, then toss with the pickling juices from the cabbage, and the salad leaves. Sprinkle with the pomegranate seeds.
Nutrition Facts : Calories 456 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY
A delicious warm salad, full of smoky, garlicky flavours
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 13
Steps:
- Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
- Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.
Nutrition Facts : Calories 543 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.29 milligram of sodium
JAMIE OLIVER'S BROCCOLI SALAD
Absolutely delicious. Went you want something a little different and this salad hits the spot. Recipe found on Jamie Oliver's web site.
Provided by Kiwi Kathy
Categories Vegetable
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the broccoli florets into small florets. With the stalk, trim and slice in half length-ways and finely slice.
- Blanch the broccoli florets really quickly in boiling salted water for 60 seconds.
- Drain in colander, then spread it on a clean tea towel to steam dry. (This is important because it will help the dressing cling to the broccoli). Once dry transfer to a serving dish.
- Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spread most over the broccoli. Any left over fat can be used in the salad dressing. Pour it into a mixing bowl with the garlic,Dijon mustard, olive oil, white wine vinegar, salt and pepper. Whisk together.
- Add the sliced tomatoes and chopped chives to the broccoli and bacon bits. Dress it really well and check the seasoning. If it needs pimping up , add a splash more vinegar.
- Serve straight away.
Nutrition Facts : Calories 249.7, Fat 19.2, SaturatedFat 3.6, Cholesterol 7.2, Sodium 178, Carbohydrate 16.1, Fiber 6.1, Sugar 5.1, Protein 7.6
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