1、Jerk chicken salad with papaya

Give chicken salad a Caribbean twist with jerk spice, creamy avocado and exotic papaya.

Jerk chicken salad with papaya recipe

Ingredients

Method

Thickly slice the base and set aside.
  • Open out the chicken thighs and put them in a bowl with 1 tsp of the oil, the lime juice, jerk seasoning and oregano. Stir well, then griddle the chicken for 10 mins, turning once. Take off the griddle, cover with a plate and leave to rest while you quickly griddle the chicory slices.
  • Meanwhile, put the redcurrant jelly, vinegar and remaining oil in a big bowl and mix well. Add the papaya and avocado, then the chicory leaves, but don’t mix yet. Chop the chicken, add to the salad with the griddled chicory, then toss well. Pile on plates, squeeze over the remaining lime and serve while still warm, with new potatoes, if you like.

  • https://www.truecookbook.com/recipe/jerk-chicken-salad-with-papaya-8572/

    2、Chicken Salad Sandwiches

  • Makes: 4 servings
  • Start to Finish: 20 mins
  • Chicken Salad Sandwiches recipe

    Ingredients

    Method

    1. In a medium bowl stir together chicken, apple, and egg. Add yogurt and mayonnaise; stir to combine. Season to taste with salt and pepper. Serve immediately or cover and chill up to 4 hours.
    2. Spread chicken mixture on half of the bread slices. Top with lettuce leaves and remaining bread slices. Cut away crusts if desired. Cut each sandwich into four triangles or squares.

    3、Tarragon Chicken Salad Mini Croissants

  • Makes: 50 servings
  • Prep: 50 mins
  • Tarragon Chicken Salad Mini Croissants recipe

    Ingredients

    Method

    1. In a very large bowl stir together the chicken salad and the tarragon or mint. Fill each split croissant with about 1/4 cup chicken salad mixture. Layer filled croissants in a large roasting pan; cover and chill up to 4 hours. To serve, arrange on serving platters. Makes 50 croissants.

    4、Cashew-Curry Chicken Salad

  • Makes: 6 servings
  • Serving Size: 1sandwich
  • Makes: 6 sandwiches
  • Start to Finish: 30 mins
  • Cashew-Curry Chicken Salad recipe

    Ingredients

    Method

    1. In a large bowl combine chicken, grapes, red onion, radishes, and coconut; set aside.
    2. For dressing, in a small bowl combine yogurt, chutney, and curry powder. Stir dressing into chicken mixture. If desired, cover and chill for up to 24 hours.
    3. Stir cashews into chicken mixture. Divide basil leaves among 6 of the toasted bread slices. Spread chicken mixture over basil; top with the remaining 6 toasted bread slices.

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