Wednesday, November 30, 2011

A Summery Roast Chicken Salad From The Tummies' Kitchen


A friend asked me casually over lunch if I still cook "white food" (aka non Asian food) at home since I have been posting nothing but Asian dishes of late.....well he was quite right, apart from the weekly pasta dishes and the odd burgers every now and then, I had been cooking mainly Asian fares.

That was until Tummy requested  for "a chicken salad" when I phoned to ask for dinner suggestions. This is what I came up with after a quick shopping trip to the supermarket. You may do without the mango or replace it with some boiled potato for a more substantial meal on a colder night.

If you want to spend even less time in the kitchen, half a shop bought roast chicken will do the trick. Haven't got any pomegranate molasses on hand? do not stress! A dressing with red wine vinegar, honey, mustard and olive oil will be an equally delicious substitute.

P.S I used mainly Middle Eastern seasonings in this recipe but feel free to do a Thai or Chinese version but simply altering some of the ingredients.



recipe from the tummies' kitchen
serve 2 to 3 as a one dish meal
you'll need;
3 chicken maryland
2 cloves of garlic, pounded with a pinch of salt*
1/2 tbs of smoked paprika*
1/2 tbs of cumin powder*
pinch of pepper*
juice from half a lemon*
3 tbs of olive oil*
1 head of lettuce, torn
1 mango, peeled and cut into chunks
1 small red onion, thinly sliced
12 asparagus, trimmed of woody bits
3 eggs, boiled for 7 minutes, cooled and peeled
1 roasted pepper (homemade or from a jar), torn into large pieces

for the dressing;
3 tbs of pomegranate molasses
2 tbs of red wine vinegar
15 tbs of olive oil
2 tbs of sugar
salt and pepper to taste



Marinate chicken with ingredients marked * for 30 minutes and roast in the preheated oven for 30 minutes. Rest and cool before tearing into large pieces.



Oil a griddle with a little oil and grill asparagus til slightly charred. Cool slightly before cutting into halves crosswise.



Prepare the mango, onion and the rest of the vegetables.



Place lettuce on a large platter then layer the rest of the ingredients over it. Drizzle with the dressing and serve with a chilled glass of reisling 

8 comments:

  1. Oh wow! Now that's what I call a chicken salad! I wish I would of come up with this, or could come over for dinner, but at least I saw it here. Ha! No mangoes now on my tree, but I do have pomegranate molasses, actually 2 bottles!

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  2. That is a stunning looking salad and love the flexibility of changing the seasonings and spices to suit one's taste :)

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  3. Yummy! perfect lunch idea when I am having my girlfriends over :)

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  4. Awesome...hearty salad! "White Food" lol

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  5. Lovely salad! I like dishes that have such array of different texture and flavours such as this one. Well done!

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  6. Love the vibrant colours and fresh flavours of this summer salad! For a moment there I thought this was a Malaysian food only recipe blog haha... Glad to know I can come here for more diversity in cooking ideas too! Keep it up! =D

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  7. Looks damn good and very delish ......

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  8. Its art on a plate! Look at the simple ingredients brought together to create this meal. Awesome.

    Velva

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