CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
PUY LENTIL SALAD WITH SOY BEANS, SUGAR SNAP PEAS & BROCCOLI
A hearty Asian-style veggie main-course salad, bursting with flavour
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
- Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.
Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.41 milligram of sodium
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