28 November 2020
1300 794 893
Subscribe

Heralding spring - three chicken salads to celebrate the season

Heralding spring - three chicken salads to celebrate the season

Sarah Green
1 October 2010

You can smell it in the air – it’s the smell of spring. Now mix that with the smell of fresh chicken salad and you’ll have a quick, healthy and delicious meal for a warm spring afternoon.

The trick is to have some poached chicken in the fridge. It will last for up to four days so you can use it for dinner, taking lunch to work and for the kids’ chicken sandwiches for school. Ensure you keep the poached chicken in the liquid you cooked it in to maintain moisture.

Chicken salad with Thai dressing (serves four)

You’ll need:

  • 2 chicken fillets, poached in water
  • ¼ red cabbage, shredded finely
  • ¼ kg spinach, chopped finely
  • ½ red capsicum, julienned
  • 1 large carrot, julienned
  • 100g snow peas, julienned
  • 50g bean shoots
  • Toasted sesame seeds
For the dressing
  • ¼ small tin of green curry paste
  • ½ cup light olive oil
  • ¼ cup white vinegar
  • ¾ tbsp castor sugar
Then you:
  1. To poach the chicken, place the fillets in a baking dish, cover with cold water and cook in an 180-degree oven for approximately 45 minutes. Cool slightly and slice. You can also use cold chicken.
  2. Toss all the salad ingredients together with the dressing.
  3. On each plate place a mound of the salad and place slices of the poached chicken on top.
  4. Serve with a dollop of natural yoghurt and sweet chilli sauce (preferably with no additives).
For the dressing
  1. Whisk all the ingredients together. This keeps very well in the fridge but store in a glass jar as the smell is strong.

Note: To julienne vegetables, cut into long, thin strips, like matchsticks.

Chicken and mint noodle salad (serves four)

You’ll need:

  • 200g vermicelli ‘thread’ noodles
  • 3 cooked chook fillets, poached and sliced finely
  • 1 cup shredded mint leaves
  • 100g bean sprouts
  • 50g snow pea sprouts
  • 3tbsp toasted sesame seeds

For the dressing

  • 2 tbsp fish sauce
  • 2 tbsp rice syrup or sugar
  • 3 tbsp limejuice
  • 1 mild chilli, seeded and chopped
  • 1 tbsp light olive oil
Then you:
  1. Place the rice noodles in a bowl and cover with boiling water. Stand for five minutes, then drain.
  2. Toss the noodles, chicken, mint, sprouts and sesame seeds. Pour the dressing over.

For the dressing

  1. Combine all ingredients together.

Rocket, chicken and pine nut tabouli salad (serves four)

You’ll need:

  • ¾ cup cracked wheat
  • 1½ cups boiling water
  • 2 chicken breast fillets, poached and sliced
  • 150g rocket
  • ½ cup chopped flat leaf parsley
  • ½ cup chopped mint
  • 8 cherry tomatoes, quartered
  • ½ cup toasted pine nuts
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Cracked pepper
  • Sea salt
  • Preserved lemon to serve
Then you:
  1. Combine the cracked wheat and boiling water in bowl and stand for five to 10 minutes.
  2. Toss the chicken, rocket, parsley, mint, cherry tomatoes, pine nuts, lemon juice, oil, salt and pepper together.
  3. Serve on individual plates with preserved lemon on the side.

Note: This salad will keep for a few days.

Click here to subscribe to the Switzer TV channel on YouTube and keep up to date with all of our shows.

Comments
Get the latest financial, business, and political expert commentary delivered to your inbox.

When you sign up, we will never give away or sell or barter or trade your email address.

And you can unsubscribe at any time!
Subscribe
1300 794 893
© 2006-2020 Switzer. All Rights Reserved. Australian Financial Services Licence Number 286531. 
homephoneenvelopedollargraduation-cap linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram