Tag: Chicken Salad

chicken salad with celery, arugula and green olives – Italian cuisine reinvented by Gordon Ramsay

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L’chicken salad with celery, arugula and green olives it’s a light second course and nutritious, which has roots in Mediterranean cuisine and has spread globally as a healthy and tasty option. The preparation involves the combination of fresh and tasty ingredients; therefore, it lends itself to being a versatile recipe, suitable for different culinary occasions. Its history dates back to the ancient Mediterranean culinary tradition, where the freshness of the ingredients has always been a priority. Although it is not associated with a specific region, its popularity has crossed geographical borders, becoming a mainstay in cuisines around the world. The undisputed protagonist of this is the chicken, a lean meat rich in proteins. It is carefully cooked to ensure a tender and juicy texture, adding a protein element to the dish.

The celery, crunchy and rich in fiber, provides a pleasant contrast and an earthy note to the overall composition. There rocket, with its peppery flavour, adds liveliness and freshness. The green olives, however, they have a slightly bitter and salty taste, completing the whole and enriching the dish with their characteristic aroma. Chicken salad is well suited to being served during the warmer months of the year, when the desire for light and nutritious foods is felt more, to accompany a summer lunch or a tasty dinner. Preparation requires attention to detail. The chicken is cooked delicately, avoiding compromising its juiciness. The celery, rocket and olives are carefully washed and prepared to maintain their freshness and nutritional qualities. Then, the presentation is crucial, as is the choice of condiments, such as extra virgin olive oil, balsamic vinegar and light spices. Turn on your imagination and try this chicken salad with celery, rocket and green olives. It will win you over!

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Pistachio Cinnamon Chicken Salad

I’m away in Orlando visiting Micky Mouse, so I asked my friend Amie Valpone, HHC, AADP, the Editor-in-Chief of www.TheHealthyApple.com^[1];
she is a Manhattan based Personal Chef, Culinary Nutritionist,
Professional Recipe Developer, Food Photographer and Writer specializing
in simple gluten-free ‘Clean’ recipes for the home cook. Amie recently
healed herself from six years of chronic pain, exhausting every doctor
in the country and Mayo Clinic; she shares her story of how Clean Eating^[2]
saved her life and inspires you to Clean up your food, too. Amie lives
in Manhattan, NYC where she cooks for a variety of clients including
celebrities and people with busy lifestyles who enjoy healthy, fresh
food.

Here’s the easiest chicken salad recipe that will impress even the pickiest of eaters. In this recipe, cinnamon and pistachios are used to healthfully brighten up the dish, while adding fragrance and flavor. Serve this chicken salad as an afternoon snack with whole grain crackers or sliced vegetables; or for lunch atop a bed of mixed greens and whole grain bread. I’ve used Greek plain yogurt instead of mayonnaise to cut the fat and a bit more protein and flavor to each bite!

Amie’s work appears on Martha Stewart, Fox News Health, WebMD, Prevention Magazine, Glamour Magazine, The Huffington Post, The Food Network, Clean Eating Magazine and many others. Visit Amie on Facebook, Twitter, Instagram and Pinterest.

Pistachio Cinnamon Chicken Salad
gordon-ramsay-recipe.com
Servings: 6 Serving Size: 1/6 • Old Points: 4 pts • Points+: 5 pts
Calories: 177 • Fat: 5.5 g • Protein: 25.5 g • Carb: 6 g • Fiber: 1.5 g • Sugar: 3 g
Sodium: 178 mg

Ingredients:

16 oz cooked shredded boneless, skinless chicken breasts ^[3]
1 1/2 cups Fat-Free Greek plain yogurt
½ cup pistachios, finely chopped
1 tsp ground cinnamon
1 tsp fresh lime juice
4 fresh basil leaves, finely chopped
1 stalk celery, finely chopped
1/4 tsp sea salt
1/4 tsp freshly ground pepper
2 scallions, finely chopped

Directions:

Shred cooked chicken breast using a fork; place in a large mixing bowl.

Add remaining ingredients; gently toss to combine. Transfer to serving bowls. Serve chilled or at room temperature. Sprinkle with additional scallions.

References

^{^} www.TheHealthyApple.com (www.thehealthyapple.com)
^{^} Clean Eating (thehealthyapple.com)
^{^} cooked shredded boneless, skinless chicken breasts (www.skinny-bits.com)

Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good
that at some point you’ll be faced with a few leftover grilled chicken breasts.
Will you take the easy way out, and make chicken salad? Or, will you be brave
and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I
decided to post this just in case.

Yes, I’m at it again, making food that’s not trying to be
Asian, yet looks close enough to upset people anyway. I can’t do anything about
that, and won’t be dissuaded from using sweet, rich cashews, and a spicy, sweet and
sour sauce to disappear some leftover, grilled chicken just because some people will get
annoyed.

Sure, there are a hundred ways to make it “better” or more
“authentic,” but on a weeknight after a long day at work, with your show coming
on in 20 minutes, none of that matters. This isn’t about what
you think when you taste it; it’s about what you don’t think. And what you
don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you
didn’t tweak this to your own personal tastes. It really is a versatile recipe,
and one I hope you try soon. Now, get out there and grill too much chicken, and
as always, enjoy!

Ingredients for 2 large portions:
2 tbsp vegetable oil

6-8 thin slices of fresh ginger root

1 hot red chili pepper, sliced

1/2 cup dry roasted cashews

2 cloves garlic, sliced

1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts),
cut into 1-inch cubes

For the sauce:

1/2 cup cold water or chicken broth, more as needed

1 tbsp cornstarch

1 tbsp ketchup

1 1/2 tbsp rice vinegar

1 tbsp soy sauce, more as needed

2 tsp sambal (hot ground chili sauce)

1 packed tbsp brown sugar

juice of one lemon

1/4 cup chopped cilantro