ROAST CHICKEN WITH WATERCRESS
Provided by Jackie O'Halloran
Categories Chicken Leafy Green Poultry Roast Low Carb Low/No Sugar Spring Healthy Watercress Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.
CRISPY ASIAN CHICKEN AND WATERCRESS SALAD
Categories Chicken Ginger Fry Quick & Easy Radish Spring Watercress Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make dressing:
- In a small bowl whisk together dressing ingredients. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices. Diagonally cut scallions into 1/4-inch-thick slices. Discard coarse stems from watercress. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
- Prepare chicken:
- Pat chicken dry and season with salt. Cut chicken into 1/4-inch-thick strips, without removing skin. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. With a slotted spoon transfer chicken as fried to paper towels to drain.
- In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.
LIGHT CHINESE CHICKEN SALAD WITH HOISIN VINAIGRETTE
Make and share this Light Chinese Chicken Salad With Hoisin Vinaigrette recipe from Food.com.
Provided by Boo Chef in West Te
Categories < 30 Mins
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add ½ cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces.
- Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside.
- Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.
Nutrition Facts : Calories 188.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.9, Sodium 373.7, Carbohydrate 11.7, Fiber 1.6, Sugar 4.2, Protein 20.2
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