Chicken Salad with pomegranate recipe

Chicken Salad with pomegranate

Serves 4
Preparation 15 min
Cooking 15-20 min

If using chicken breasts, place in a medium saucepan with the carrot, onion, and celery and bring to a boil over medium heat. Season with salt and simmer until the chicken is tender and cooked through, 15-20 minutes. • Remove from the heat and let cool. The cooking liquid will male a good chicken stock. Refrigerate or freeze for later use. • Chop the chicken breasts into bite-size pieces. • Place the chicken in a large salad bowl with the mixed salad greens. • Beat the oil and lemon juice in a small bowl with a fork. Add the cilantro, parsley, and chives. Season with salt and toss well • Add the pomegranate to the salad bowl and season with pepper. • Drizzle with the dressing and toss again. • Sprinkle with the Parmesan and
serve at once.

Ingredient :

2 boneless skinless chicken breasts,
about 1 1/2 lb (150 g),or the same amount of leftover roast or grilled chicken
1 small carrot, peeled and chopped
1 small onion, chopped
1 celery stick, chopped
8 oz (250 g) mixed salad greens
1/3 cup (90 ml) extra-virgin olive oil
Juice of 1 lemon
2 tablespoons finely chopped cilantro (coriander)
1 tablespoon finely chopped parsley
1/2 tablespoon finely chopped chives Salt
Seeds from 1 large pomegranate Freshly ground black pepper
4 oz (125 g) Parmesan, cut into flakes

Chicken Salad with avocado and champignons recipe

Chicken Salad with avocado and champignons recipe
Serves 4
Preparation 20 min
Cooking 15-20 min

If using chicken breasts, cook them following the instructions on page 34. • Chop the chicken into bite-size pieces and place in a large salad bowl. • Peel and pit the avocado and cut into small cubes. Drizzle with the lemon juice. • Top the chicken with the scallions, avocado, and mushrooms. • Beat the oil, orange juice, salt, and pepper in a small bowl with a fork. • Drizzle over the salad, toss gently, and serve at once.

Ingredient :
2 boneless skinless chicken breasts, about 11/2 lb (150 g)or the same amount of leftover roast or grilled chicken
2 scallions (green onions), sliced
1 medium avocado
Juice of 1 lemon
4 oz (125 g) champignons (button mushrooms), cleaned and sliced
2 tablespoons finely chopped basil
1/3 cup (90 ml) extra-virgin olive oil
Juice of 1 orange
Salt and freshly ground black pepper

Caribbean Salad with chicken and ginger recipe

Caribbean Salad
with chicken and ginger recipe
Serves 4
Preparation 25 min.
Cooking 15-20 min

If using chicken breasts, place them in a medium saucepan with the carrot, onion, and celery and bring to a boil over medium heat. Season with salt and simmer until the chicken is tender and cooked through, 15-20 minutes.

Remove from the heat and let cool. The cooking liquid will make a good chicken stock. Refrigerate or freeze for later use. • Chop the chicken breasts into bite-size pieces. • Boil the eggs for 8 minutes from the moment the water reaches a boil. Drain and cool under cold running water. Shell and cut into segments. • Toast the almonds in a frying pan over medium heat until golden brown, 3-4 minutes. Let cool.

Place the chicken and almonds in a large salad bowl. Add the endive, arugula, pineapple, ham, and eggs. • Dressing: Cut the avocado in half and remove the pit. Scoop out the flesh and chop in a food processor with the lemon juice, garlic, scallion, salt, and pepper until smooth.

Gradually add the oil, blending continuously, to make a smooth creamy dressing. Drizzle the dressing over the salad and toss well. • Serve at once.

Ingredient :
2 boneless skinless chicken breasts,
about I1/2 lb (750 g), or the same amount of leftover roast or grilled chicken
1 small carrot, peeled and chopped
1 small onion, chopped
1 celery stick, chopped
4 large eggs
2 tablespoons blanched almonds
2 heads endive, sliced
8 no (250 g) arugula (rocket), chopped
4 oz (125 g) fresh pineapple, peeled, cored, and chopped
5 no (150 g) ham, cut into ribbons
1 small ripe avocado juice of I lemon
1 clove garlic, chopped
1 scallion (green onion), chopped
Salt and freshly ground black pepper
1/3 cup (90 ml) extra-virgin olive oil

Chicken Salad recipe

Chicken Salad
with pineapple and ham recipe
Serves 4-6
Preparation 30 min + 45 min to rest
Cooking 50-60 min.

Fill a large casserole with cold water and bring to a boil. Add the chicken, cloves, sage, bay leaf, rosemary, chopped celery, onion, potato, and carrot. Simmer until the chicken is tender, 45-55 minutes. • Remove the chicken from the casserole and let cool. Reserve the cooking water and vegetables. • Remove and discard the skin. Remove the meat from the bones and place in a large salad bowl. Add the lettuce, shredded celery leaves, ham, apple, and pineapple. Season with salt and pepper. • Drizzle with the lemon juice, toss gently, and let rest for 30 minutes. • Discard the cloves, sage, rosemary, and bay leaf from the reserved stock. • Place I cup (250 ml) of the stock and the vegetables in a food processor. Blend until smooth. Add the egg, egg yolks, mustard, and a pinch of salt. Blend until smooth. • Return to the pan and stir constantly over low heat until the sauce thickens, 5-10 minutes. Remove from the heat and stir in the oil. • Drizzle the salad with the dressing. Serve
at once


Ingredient :

I (3 lb/I.S kg) chicken
2 cloves
3 sage leaves
1 bay leaf
1 sprig of rosemary
4 stalks celery, chopped
1 small onion, chopped
1 potato, peeled and chopped
1 large carrot, peeled and chopped I head of lettuce, shredded
2 oz (60 g) celery leaves, shredded
5 oz (150 g) ham, cut into small cubes I green apple, cored and cubed
1 small pineapple, peeled, cored, and cut into small cubes
Salt and freshly ground black pepper Juice of 2 lemons
1 large egg
2 large egg yolks
1 teaspoon wholegrain mustard
1/4 cup (60 ml) extra-virgin olive oil