Warm Chicken Salad Jamie Oliver Recipes

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PROPER CHICKEN CAESAR SALAD



Proper Chicken Caesar Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 13

4 whole free-range or organic chicken legs, skin on
1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces
3 sprigs fresh rosemary, leaves picked and roughly chopped
Olive oil
Sea salt and freshly ground black pepper
12 thin slices pancetta or bacon
1/4 clove peeled garlic
4 anchovy fillets in olive oil, drained
3 ounces freshly grated Parmesan, plus a few shavings to serve
1 heaped tablespoon creme fraiche
1 lemon, juiced
Extra-virgin olive oil
2 or 3 heads romaine lettuce, outer leaves discarded

Steps:

  • With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.
  • P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
  • Preheat the oven to 400 degrees F.
  • Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
  • After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
  • Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
  • Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

CHICKEN SALAD



Chicken salad image

The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad

Provided by Jamie Oliver

Categories     Chicken Recipes     Chicken

Time 55m

Yield 4

Number Of Ingredients 14

For the chicken
1.3 kg higher-welfare chicken
a few black peppercorns
a few bay leaves
2 teaspoons ground cumin seeds
1 handful of almonds
For the dressing
2 tablespoons fat-free natural yoghurt
3 tablespoons low-fat mayonnaise, made with free-range eggs
2 lemons, juice and zest of
1 cucumber, peeled and diced
1 small bunch of fresh basil, leaves picked and torn
To serve
4 big handfuls of mixed salad leaves

Steps:

  • To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
  • To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.

Nutrition Facts : Calories 553 calories, Fat 38.1 g fat, SaturatedFat 9.2 g saturated fat, Protein 44.6 g protein, Carbohydrate 5.8 g carbohydrate, Sugar 4.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre

WARM CHICKEN LIVER SALAD



Warm chicken liver salad image

Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients

Provided by Silvana Franco

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 8

140g fine green beans
200g chicken livers , trimmed
½ tbsp olive oil
½ tsp chopped fresh or dried rosemary
1 whole chicory or Baby Gem lettuce, separated into leaves
100g watercress
3 tbsp balsamic vinegar
crusty granary bread , to serve

Steps:

  • Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
  • Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.

Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium

JAMIE OLIVER'S CHICKEN BROCCOLI AND BULGUR WHEAT SALAD



Jamie Oliver's Chicken Broccoli and Bulgur Wheat Salad image

This recipe is adapted from Jamie Oliver's chicken broccoli and bulgur wheat salad in Jamie's 15 Minute Meals. It's a healthy tasty salad for midweek or the weekend.

Provided by Adapted from a Jamie Oliver Recipe

Categories     Main Course     Salad

Time 20m

Number Of Ingredients 14

1 broccoli
4 Chicken breasts (skinless)
1 tsp ground coriander
1 tbsp olive oil
300 g bulgur wheat
2 preserved lemons
16 radishes
4 spring onions
15 g fresh mint ((about half a small bunch))
2 tbsp extra virgin olive oil
3 tbsp vinegar (I use white wine vinegar. Jamie uses red wine vinegar)
2 tbsp sunflower seeds (or pumpkin seeds)
2 tbsp natural yogurt
2 tsp harissa (or piri piri or another hot sauce)

Steps:

  • Put a pan of water on to boil and add the brocoli when it is boiling. Using a slotted spoon, take the broccoli out of the water after 5 minutes and add the bulgur wheat.
  • Put the Broccoli on the griddle and let it char slightly on each side.
  • Put the sunflower seeds in a dry frying pan and toast them gently. Be careful they don't burn.
  • Rub the coriander, salt and black pepper into the chicken and place it between two pieces of baking parchment. Pound the chicken to flatten it slightly. Then put it in the frying pan with a little olive oil. Turn halfway through cooking.
  • Prepare the dressing by mixing in a bowl the vinegar, oil, mint leaves and chopped spring onion.
  • Drain the bulgur wheat and rinse it in cold water. Put the broccoli and radishes on top. Drizzle the dressing over the top.
  • Slice the chicken and place on top of the salad. Scatter the sunflower seeds on top too. Add a few dollops of yoghurt and a drizzle of the hot sauce.

Nutrition Facts : Calories 579 kcal, Carbohydrate 71 g, Protein 39 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 242 mg, Fiber 19 g, Sugar 4 g, ServingSize 1 serving

WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY



Warm salad of chicken livers, smoked paprika & sherry image

A delicious warm salad, full of smoky, garlicky flavours

Provided by Thomasina Miers

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 13

100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below
2 tbsp olive oil
small knob of butter
450g pack chicken livers , cut into bite-size pieces
125ml glass oloroso sherry
juice of ½ a lemon
120g bag rocket salad
sherry vinegar , to dress the leaves
2 garlic cloves
20g pack flat-leaf parsley , leaves only
3 tbsp blanched hazelnuts
2 tsp hot smoked paprika
4 tbsp olive oil

Steps:

  • Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
  • Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.

Nutrition Facts : Calories 543 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.29 milligram of sodium

WARM ROCKET SALAD



Warm Rocket Salad image

Warm salads can be blooming amazing or a complete disaster. First, you have got to get your hungry guests around the table before you plate up, so as soon as their bums are on the chairs, you are tossing the warm ingredients in with the rocket leaves. Boom, boom, boom on a plate and it's in front of them.

Provided by Jamie Oliver

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 medium red onions
8 whole rashers (slices) pancetta or smoked streaky bacon
Olive oil
4 sprigs thyme
A good handful pine nuts
4 big handfuls rocket (arugula)
Balsamic vinegar
A piece of Parmesan, for shaving

Steps:

  • Peel, halve, and quarter the onions then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off the rashers of pancetta until crisp. Add a couple of lugs of olive oil to the pan, and add the sprigs of thyme, the onions, and pine nuts with a pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!).
  • Then, throw everything into a salad bowl with the rocket or any nice salad leaves. Drizzle generously with balsamic vinegar, this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top, you can use a potato peeler to do this. Munch away.

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