ASIAN CHICKEN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CHICKEN MANDI
Chicken Mandi is an aromatic and delicious Yemeni dish that's popular in all Arab countries, and for a good reason! Here's the easiest method to make it at home!
Provided by Muna Kenny
Categories Main Meal
Time 1h5m
Number Of Ingredients 21
Steps:
- Mix them all up and keep in airtight container.
- Season the chicken with salt. Mix butter with 2 teaspoons from the spice mix and brush the chicken. Cover and refrigerate for 10 minutes. You can skip the 10 minutes if you don't have much time.
- Preheat oven to 190C/375F. Cover the chicken with aluminum foil and bake for 35 minutes. Remove the foil and bake for 25 minutes. If the chicken is bigger you will need to bake it a little longer. Keep aside.
- In a pan add the olive oil, when hot add the onion and fry until translucent.
- Add the tomatoes and green chili, stir on medium heat for 4 minutes.
- Add the Yemeni spice mix, stir for two minutes. Pour the water and season with salt.
- When the water comes to a boil, add the rice. When it starts to boil again, cover tightly. Heat should turned down to the lowest.
- After 15 minutes, uncover the rice and gently stir, just to bring the bottom rice to the top. Cover tightly and cook for another 15-17 minutes.
- When serving, place the chicken on top of the rice and garnish with almonds and raisins.
Nutrition Facts : ServingSize 1 Serving, Calories 627 kcal, Carbohydrate 40 g, Protein 33 g, Fat 38 g, SaturatedFat 11 g, TransFat 0.3 g, Cholesterol 126 mg, Sodium 271 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 24 g
YEMENI-STYLE CHICKEN SALAD
Make and share this Yemeni-Style Chicken Salad recipe from Food.com.
Provided by AliciaGski
Categories African
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in sauce pan and cover with water. Bring to a boil then simmer 8 to 10 minutes till done. (You could toast and cool pine nuts at this time too.).
- While chicken is cooling, mix mayonnaise and yogurt in medium bowl.
- Add garlic, chilies, pint nuts, green onions, celery, carrots, cumin, cilantro and parsley. Toss and set aside.
- Coarsely chop cooled chicken and add to mix.
- Season with salt and pepper.
Nutrition Facts : Calories 454.5, Fat 20.4, SaturatedFat 3.1, Cholesterol 153.5, Sodium 1104.4, Carbohydrate 14.6, Fiber 1.7, Sugar 5.9, Protein 52.1
CHICKEN ZURBIAN RICE FROM YEMEN
Found on Queen of Sheba, Yemeni recipes. I made this dish and found it delicious. Probably not the most beautiful dish I have ever seen but the nut and fruit topping helps in that respect as well as adding some crunch and mild sweetness as well.
Provided by Annacia
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute garlic, onion, and pepper in oil over medium heat until browned.
- Add salt, turmeric, coriander, cumin, black pepper, cinnamon, cardamom, cloves to onion mixture. Add chicken and cook until brown on the outside.
- Add water and cook the chicken on medium heat for about 20-30 minutes if using a pressure cooker, or longer if cooking in a regular pot.
- When the chicken is cooked through, assess how much water is left in the pot. You will want about 2 cups of water for every cup of rice, however this may vary greatly depending on the type of rice used as some are more absorbent. Add the rice to the broth, and the rice should be just covered by the water. If needed add more water a quarter cup at a time.
- Cook the rice uncovered on medium heat for about 10 minutes, until the rice is about 2/3 cooked through and there is just a little bit of liquid left.
- Now reduce the heat to low and cover the pot, do not seal the cooker. Let the rice steam for another 10 minutes until all liquid is absorbed. NOTE: Watch the rice during this stage and if the rice is burning at the bottom of the pot add water a tablespoon at a time. When all water is absorbed and rice is cooked through, turn off heat and let sit in the pot about 10 minutes before serving.
- Garnish with a handful of raisins, almonds, and cashews.
Nutrition Facts : Calories 408.5, Fat 14.8, SaturatedFat 3.7, Cholesterol 51.8, Sodium 643.6, Carbohydrate 50.2, Fiber 3, Sugar 1, Protein 18.1
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