Tuesday, January 5, 2010
Curried Chicken Salad in Naan
Another great recipe from Cooking Light! It was definitely light!
Here's how to do it...
I start by roasting a whole chicken- 425 degrees for an hour and a half. Cut a between a leg and thigh and if the juices run clean, it's done! Rub the outside with salt and olive oil (I added garlic powder, too). It makes the skin crispy and good- not really healthy though!
While the chicken is roasting I cut up vegetables, herbs and make sauces. To make the sauce mix up some curry powder, orange zest, orange juice, ginger root and mayo. Done! Next, chop up some grapes, dried apricots, green onions, cashews, and parsley. Done! Chop up some watercress or argula (I used argula, it's spicy and crunchy). Warm up some Naan bread, it's a flat bread that looks similar to pita bread. It has a great aroma when heated! When the chicken is done, take about 2 cups worth of meat... toss it around in the dressing, add all the herbs, vegetables, and fruits and mix up. Throw it on the naan, add some of the chopped argula... Done! I served mine with some baked potatoe fries... thinly slice up some potatoes, mix with a bit of olive oil and salt & pepper and bake for about 20 minutes. You can do it in the last half hour of roasting the chicken! It's a great, HEALTHY meal :-)
*Tip* Save the rest of the chicken, leg, thigh, skin meat for a great traditional chicken salad or even roasted chicken and havarti sandwiches for lunch the following day!
Enjoy....
I start by roasting a whole chicken- 425 degrees for an hour and a half. Cut a between a leg and thigh and if the juices run clean, it's done! Rub the outside with salt and olive oil (I added garlic powder, too). It makes the skin crispy and good- not really healthy though!
While the chicken is roasting I cut up vegetables, herbs and make sauces. To make the sauce mix up some curry powder, orange zest, orange juice, ginger root and mayo. Done! Next, chop up some grapes, dried apricots, green onions, cashews, and parsley. Done! Chop up some watercress or argula (I used argula, it's spicy and crunchy). Warm up some Naan bread, it's a flat bread that looks similar to pita bread. It has a great aroma when heated! When the chicken is done, take about 2 cups worth of meat... toss it around in the dressing, add all the herbs, vegetables, and fruits and mix up. Throw it on the naan, add some of the chopped argula... Done! I served mine with some baked potatoe fries... thinly slice up some potatoes, mix with a bit of olive oil and salt & pepper and bake for about 20 minutes. You can do it in the last half hour of roasting the chicken! It's a great, HEALTHY meal :-)
*Tip* Save the rest of the chicken, leg, thigh, skin meat for a great traditional chicken salad or even roasted chicken and havarti sandwiches for lunch the following day!
Enjoy....
Labels: baked, cashews, chicken, cooking light, curry, fish sauce, garlic, herbs, olive oil, orange, vegetables
¶ Tuesday, January 05, 2010
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