Chicken Salads, Three Ways - SORTEDfood

Ingredients

# 1 Mediterranean Couscous Chicken Salad

  • 3 tbsp extra virgin olive oil
  • ½ chicken stock cube
  • 150g couscous
  • 100g spinach 
  • 1 red onion 
  • 50g black olives, pitted
  • 1 bunch parsley
  • 1 bunch coriander 
  • 25g flaked almonds, toasted
  • 50g sundried tomatoes
  • 1 lemon 
  • 100g feta
  • 100g salad leaves 
  • 2 chicken breasts, cooked and skinless

# 2 Pesto Lentil and Charred Chicken Salad

For the lentils

  • 150g puy lentils

For the pesto

  • ½ clove garlic
  • 20g Parmesan
  • 15g pine nuts, toasted
  • 1 bunch basil
  • 50ml extra virgin olive oil

For the croutons

  • 1 loaf ciabatta
  • 1 tbsp olive oil
  • 2 sprigs sage
  • 1 sprig rosemary

To finish

  • 2 chicken breasts, skinless
  • 1 tbsp olive oil
  • 100g salad leaves

# 3 Roast Harissa Chicken and Veg Salad

For the chicken and vegetables

  • 1 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 tbsp harissa paste 
  • 2 tbsp olive oil 
  • 1 lemon 
  • 1 red onion 
  • 1 red pepper
  • 1 aubergine
  • 2 chicken breasts, skinless

For the quinoa

  • 500ml chicken stock 
  • 100g mixed colour quinoa

To finish

  • 1 pomegranate 
  • 50g pistachios
  • 6 sprigs fresh mint 
  • ½ bunch fresh coriander
  • 1 tbsp extra virgin olive oil
  • 100g salad leaves
  • 50g natural yogurt

Method

# 1 Mediterranean Couscous Chicken Salad

1. Pour 2 tbsp of the olive oil into a heat proof mixing bowl and crumble in the stock cube with a generous pinch of salt. Add the couscous and spinach to the bowl and stir. Boil some water and pour 225ml over the couscous. Cover the bowl with Cling Film and leave for 5 minutes to cook.

2. Peel and finely slice the red onion with the Thin Slicing Disc of a Compact Food Processor and transfer to a plate. Quarter the olives if they are large. Place the parsley and coriander bunches into the wiped out bowl of the Food Processor fitted with the Knife Blade attachment. Blitz to roughly chop the herbs. Toss the herbs, the onion slices and almond flakes into the couscous along with the sun-dried tomatoes and olives. Season well with the juice of the lemon and a pinch of salt and pepper.

3. Crumble the feta into the bowl then add the salad leaves and toss everything together. Tear the chicken into the salad, drizzle with the remaining extra virgin olive oil and serve.

# 2 Pesto Lentil and Charred Chicken Salad

1.Preheat the oven to 200ºC.

2. Fill a medium saucepan with water and put it over a high heat. Bring it to a boil and season well with salt. Add the lentils and cook for 25 minutes, until just soft through. Drain and leave to cool slightly.

3. Peel the garlic and throw it into the Chopper attachment of a TriBlade System Hand Blender. Cut the Parmesan into chunks and add them to the bowl with the pine nuts and all of the basil. Pour in half of the oil and pulse to create a coarse paste. Pour in the remaining oil and pulse again to combine everything.

4. Cut the ciabatta into 1cm cubes and tip them onto a baking tray. Drizzle over the olive oil and season with salt and pepper. Toss to coat, add the herbs and bake for 5 minutes, until golden and crisp.

5. Butterfly the chicken breasts by slicing across the middle of the breast but not all the way through. Bash them out with a rolling pin between 2 sheets of baking paper and rub with olive oil, salt and pepper. Preheat a cast iron griddle pan until smoking hot then grill the chicken for 3 minutes on each side until charred and well and cooked through.

6. Tip the lentils into a large mixing bowl. Add the pesto, salad leaves, croutons and tear in the chicken. Toss everything together and divide between your serving plates.

Serves 4

# 3 Roast Harissa Chicken and Veg Salad

1. Preheat the oven to 220ºC

2.Put a small frying pan over a medium-high heat and add the cumin and coriander seeds. Toast until you can smell the spices then tip them into the Multi Mill attachment of a Compact Food Processor.

3. Scoop the harissa paste into the Multi Mill and pour in the olive oil. Zest in the lemon and squeeze in about 1 tbsp of the juice. Season with salt and pepper and blitz to a paste.

4. Peel and dice the onion into large chunks. De-seed the pepper and cut it into large dice. Cut the aubergine into 1cm cubes. Place all of the vegetables into a mixing bowl and pour in half of the marinade. Toss it all together and tip it out onto a baking tray. Roast in the oven for 30 minutes.

5. Put a medium saucepan over a high heat and pour in the chicken stock. Bring it to the boil. Add the quinoa and simmer gently for 20 minutes until the quinoa is cooked though, with a little bite.

6. Butterfly the chicken breasts by slicing across the middle of the breast but not all the way through. Bash them out with a rolling pin between 2 sheets of baking paper. Rub the remaining harissa marinade into the chicken. Preheat a cast iron griddle pan until smoking hot then grill the chicken for 3 minutes on each side until charred and well and cooked through.

7. Halve the pomegranate and bash the seeds out by hitting the back with a wooden spoon over a bowl of cold water. Scoop any scraps that are floating on top of the water and drain the pomegranate seeds into a sieve.

8. In a large mixing bowl stir the pistachios through the cooked quinoa with the roasted vegetables, pomegranate seeds and plenty of fresh ripped mint and coriander leaves. Add the salad leaves and toss everything together.

9. Tear the chicken over the salad, drizzle with the yoghurt and extra virgin olive oil and serve.

Serves 4

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