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Cover: Charlie's Chicken

Recipes with cherry tomatoes

27Jul 12

Chicken Caesar Salad

Chicken Caesar SaladI’ll confess that being a food lover and staying consistently slim have occasionally been a hard combination for me to successfully achieve. I’m always looking for ways to enjoy a rich and varied diet whilst trying to keep to, or get back to, my ideal weight. There have been some seasons where I’ve relied quite heavily on the delights of chicken caesar salad as a stock lunch because it’s lightish, healthyish and very, very tasty.

It makes a good staple during these times with plenty of crunchy romaine lettuce, which I sometimes mix with spinach leaves for extra iron. And when I need to, I just go easy on the dressing, or swap it for a lower calorie version, and choose a leaner bacon. You can also try this lamb’s lettuce salad with serrano ham and apricots for a light and healthy lunch.

Chicken Caesar salad was said to have been invented in a moment of kitchen sparseness, on a very busy day in his restaurant when lack of supplies got Caesar Cardini’s creativity flowing – making the best of what was left in the cupboards. Something I love to do myself.

Chicken Caesar Salad
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Said to have been invented in a moment of kitchen sparseness, on a very busy day in his restaurant when lack of supplies got Caesar Cardini’s creativity flowing...
Ingredients
  • 5 skinless chicken breasts
  • A couple of pinches of mixed dried Italian herbs
  • 4 cherry tomatoes, cut in halves
  • 195g streaky smokey bacon
  • 2 garlic cloves, chopped in half
  • 3 slices of thick white or brown bread
  • 2 tbsp olive oil
  • 2 Romaine or Cos lettuce heads, washed and thickly chopped into ribbons
  • 2 large ripe avocado pears, stones and skin removed, and sliced
  • 8 tbsp ready to use Caesar salad dressing
  • A handful of fresh basil
  • A pinch of cumin seeds
  • Salt and pepper to season
Instructions
  1. Turn the grill on to high. Make a slash in the chicken breasts, season well with salt and pepper and sprinkle over the mixed herbs. Place under the preheated grill for around 15 minutes, or until cooked throughout. After 5 minutes of grilling, add the bacon slices, sprinkle over with the cumin seeds and cook until crispy.
  2. Slice the chicken diagonally across the width and chop up the bacon. Wrap them in foil and place to one side.
  3. Toast the bread under the grill; rub well with the garlic, adding a little minced garlic to the top if you like a bit of extra bite. Drizzle over the olive oil and either leave whole or chop or tear the bread into rough croutons.
  4. Divide the lettuce, cherry tomatoes, avocado, bacon and chicken across 4 shallow serving bowls and top with the croutons, some dressing and the fresh basil. Season again with salt and pepper if you wish.

 

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04Apr 12

Chicken Salad with Roast Tomatoes, Almonds and Balsamic Dressing

 

Chicken Salad

This is a really tasty and healthy way to use up chicken leg meat the day after you’ve eaten a spiced roast chicken.  Chicken and avocado are always a good combination, and the softness and subtlety of the lamb’s lettuce contrasts beautifully with the peppery bite of the rocket.  Add the sweetness and spice of my roasted cherry tomatoes, along with good balsamic vinegar and a good extra virgin olive oil, and you’ll round off the dish with extra intensity and flavour.

Ingredients:

  • The meat of 2 chicken legs (from a previously roasted chicken), skin removed and pieces torn from the bones
  • 1 bag of pre-washed and ready-to-eat lamb’s lettuce mixed with rocket
  • 1 avocado, skin and stone removed, halved, then cut into thin wedges lengthwise
  • Handful of blanched whole almonds
  • 8 roasted and cooled sliced cherry tomatoes, or uncooked cherry tomatoes, each sliced into 3 rounds.  Needs oil, salt, and cumin seeds
  • A generous drizzle of good viscous balsamic vinegar
  • A generous drizzle of extra virgin olive oil
  • Salt and fresh ground black pepper
  • Mayonnaise to serve

Steps:

  1. If you are going to oven roast the tomatoes (which does make them very tasty), preheat the oven to 200ºC, slice the tomatoes and place them in a baking tray, drizzled with olive oil, dusted with salt and sprinkled with cumin.  Roast them for 10 minutes, and remove from the tray to a plate for cooling.
  2. Divide the lamb’s lettuce and rocket leaves onto 2 plates, spreading them out across the whole of each plate.
  3. Arrange the torn chicken, avocado, and cherry tomatoes on top of the salad leaves.
  4. Sprinkle over the almonds, then drizzle over the balsamic vinegar and the olive oil in generous spirals across the whole plate.
  5. Season with a little salt and pepper and serve with a pretty bowl of mayonnaise laid on the table.

Duration: 20 minutes preparation time.  15 minutes cooking and cooling time if you are going to roast the cherry tomatoes.

Recipe for: A light lunch or supper for 2 people

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30Mar 12

Roast Chicken and Cherry Tomato Sandwich

Roast Chicken and Cherry Tomato BaguetteThis very same sandwich reminds me of the time that we trogged down to the river by the old church with our little girl, a picnic hamper, a chequered blanket, and about 8 teddy bears all with rumbling tummies.  We packed the juice, the cava, and the cubes of home-made Spanish omelette which our daughter loves. In our pack we also carried little empty plastic pots, but in our daughter’s eyes, they were all full of honey for the bears.  We spread out the blanket under the shade of an old weeping willow, propped up the teddies and laid out the food.  It was right by the spot where we had walked a few years before on a Winter’s day, thinking about whether to buy the cottage.  It had snowed that day as we walked by the river, and no doubt the romance of the moment was part of our decision to move there.  But on this sunny Summer’s day, we filled the teddies’ tummies full of invisible honey, and we munched on roast chicken and cherry tomato sandwiches made just like this…

Ingredients:

  • A generous drizzle of olive oil
  • Pinch of salt
  • Pinch of cumin seeds
  • 10 cherry tomatoes, each cut into 3 slices
  • 2/3 white baguette
  • 2 roast chicken legs, skin removed and pieces torn from the bone (saved from a previously roasted chicken)
  • 2 tbsp mayonnaise
  • Rocket leaves (Arugula)

Steps:

  1. Preheat the oven to 200ºC.
  2. Lay the cherry tomato slices on a small baking tray (I use a loaf tin), sprinkle on a pinch of salt, drizzle all over with olive oil and shake over the cumin seeds.  Roast in the oven for 10 minutes.
  3. Whilst the tomatoes are cooking, cut the baguette into thirds, and then cut two of these pieces in half for the sandwiches. You can store the remaining third for a different occasion.
  4. Fill the baguettes with the mayonnaise, the torn chicken leg meat, the oven roasted tomatoes, and top off with rocket.
  5. Enjoy straight away, or if you’re going to take them on your picnic, allow the tomatoes to cool before putting them in the baguette. Once the sandwiches are made, wrap them in tin foil and pop them in your hamper.  If it’s going to be a while before you eat them, and it’s a hot day, be sure to pack them in a cool bag.

Duration:10 minutes preparation time and 10 minutes cooking time (plus cooling time when appropriate)

Recipe for: 2 generously-filled baguette sandwiches

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