Wednesday, June 27, 2012

Baked Chicken, Chorizo, Chickpeas And Orange Salad

Too soon for another chicken salad? Well not if you are on the same no carbs diet like us.

To make our dinner more exciting and to stop the critic at home from saying "chicken salad again?" I simply have to play around with the supporting casts, that includes the salad ingredients and the dressing. Here I have embraced the flavours of Spain and North Africa, the result is a very satisfying one.

P.S substitute chorizo with pastrami for a halal version.

recipe from the tummies' kitchen
serves 3 to 4 as a one dish meal
oven preheated at 200 C (conventional)
you'll need;
2 chicken breasts
1 tbs of smoked paprika
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of sumac
1 tsp of all spice
3 tbs of olive oil
salt and pepper to taste
1 red onion, sliced
2 tomatoes, cut into wedges
2 oranges, peeled and cut into 3 cm slices
2 chorizo sausages, thickly sliced, panfried til golden and drained
1 can of chickpeas, drained
2 large handfuls of mix salad leaves

for the dressing;
1 tbs of red wine vinegar
2 tbs pomegranate molasses 
4 tbs of olive oil
salt and pepper to taste 

Slice chorizo sausages into thick slices and marinate chicken with spices, olive oil, salt and pepper for about 15 minutes or overnight if you plan ahead.

Prepare the red onion, tomatoes and oranges and set aside.

pan fry sausage slices with a little olive oil on both sides until golden, remove and drain well.

Pan fry chicken in the same pan until golden on both sides (~3 minutes/side) then transfer to the hot oven and cook for a further 12 to 15 minutes depending on the size of the chicken breast. Remove and rest at a warm spot, cut into thick slices just before serving.

Add chickpeas into the same pan and coat well with the flavoursome oil and pan juice. Remove and allow to cool.

Place mixed leaves, tomato, onion, orange slices and chickpeas and into a salad bowl, add dressing and mix well.

Divide salad into individual bowl and top with some chicken slices.


  1. This is such a great resource for no-carb foodies! Love the recipe - but i suspect the chickpeas still pack a wallop when it comes to the carb-o-meter.
    Anywhoo - i've had a great garlic flake seafood salad at Cameron Valley Tea Bangsar - that really makes for a wonderful no-carb meal -should try it when you can - doesn't 'feel' like a salad (and therefore doesn't feel like a deprivation dish). A heap of marinated grilled seafood garnished with Garlic flakes, with a garden salad and dressing on the side. Finish with their new Tongkat Ali Herbal Refresher tea for added metabolism boosting bonus! Really nice meal. If you can figure out what went into the grilled seafood part - i would be much obliged! ( check em out on FB - Cameron Valley)

  2. Very interesting recipe! Full of aromas and flavors.

  3. This is some salad! It has a little bit of everything to make anyone very happy!

  4. This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link

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  6. Organic Rice is a whole grain food, with only the inedible outer hull of the round grain rice kernel removed, retaining the bran and germ and thus its many nutrients.


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