Thai Style Chicken Salad On Cumin Quick Bread Recipes

Steps:

• Make chicken salad:
• In a large bowl whisk together the lime juice, the salt, the chili powder, the coriander, the mint, and the sugar, stir in the chicken, the shallot, and the scallion, and stir in the mayonnaise. (The chicken salad may be made 1 day in advance and kept overed and chilled.)
• Cut the bread into 1/3-inch-thick slices, spread each of half the slices with a scant 2 tablespoons of the chicken salad, and top the chicken salad with the remaining slices. Cut each sandwich in half. Spread a thin layer of the mayonnaise on one of the edges of each sandwich and dip it in the parsley.

Steps:

• Place chicken breast into a 2 quart saucepan with water (the water should cover the chicken breasts), the kosher salt and half of the lemongrass. Bring to a boil and lower to a simmer for 20 minutes. Remove chicken and cool completely. When cooled chop into 1/2 inch cubes and reserve in refrigerator.
• Saute garlic, remaining lemongrass and chili powder in oil for 3 minutes. Remove from heat and cool completely. Next, toss together the celery, onions, mint, basil and cilantro. Combine chicken with sauteed garlic mixture and the salad components, Add salt, lime juice and honey to taste and place on the lettuce to serve.

Steps:

• Combine Chicken with garlic, ginger, and soy.
• Cover and refrigerate for 2 hrs.
• Heat Oil to medium heat and cook chicken in small batches.
• Set aside.
• Combine chicken with prepared onions, capsicums, peas and parsley on serving plate.
• Place chilli sauce, oil and vinegar in jar, shake well and pour over salad.
• Toss lightly to combine all ingredients.
• Serve straight away.

Steps:

• In a large bowl stir together the flour, the sugar, the baking powder, the ground cumin, the cuminseed, the mustard, and the salt. In a bowl whisk together the eggs, the milk, and the oil and stir the mixture into the flour mixture, stirring the batter until it is just moistened. Pour the batter into a well-buttered loaf pan, 11 by 4 1/2 by 2 3/4 inches, or 9 by 5 by 3 inches, and b it in the middle of a preheated 350°F oven for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 15 minutes, turn it out onto the rack, and let cool completely.

Steps:

• To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
• In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.

Steps:

• Mix the oil and spices in a large bowl, then use the mixture to coat the chicken.
• Pan-fry the chicken (without extra oil) in a large non-stick frying pan for a few mins each side.
• Toss the tomatoes into any spiced oil left in the bowl, then add them to the pan.
• Cover and cook for 5 mins more until the chicken is cooked and the tomatoes are warm and starting to soften.
• Meanwhile, toss the onion, lettuce, cilantro and avocados in the Caesar dressing and pile onto a large platter.
• Top with small handfuls of the beans and scatter with the tomatoes.
• Slice the warm chicken and pile on top.
• Serve with crusty bread or crunchy tortilla chips.