3 minute read
Nourishing chicken zoodle salads from the new issue of Fresh + Light magazine
p u m p k i n a nd o r a n g e s al a d wit h a l m on d p oa c h e d c hic k e n
chipotle roasted chicken with zucchini slaw and jalapeño dressing
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¼ cup (80g) chipotle chillies in adobo, roughly chopped 4 x 180g chicken thigh fillets, trimmed 2 teaspoons smoked paprika 2 cloves garlic, crushed sea salt and cracked black pepper ¾ cup (210g) natural Greek-style (thick) yoghurt 1 jalapeño, sliced, plus extra to serve 1 cup coriander (cilantro) leaves 1 stalk celery, finely chopped
2 cups (160g) shredded green cabbage 2 green onions (scallions), finely shredded micro (baby) coriander (cilantro), to serve
Place the chilli, chicken, paprika, garlic, salt and pepper in a large bowl and toss to combine. Set aside for 30 minutes to marinate.
Preheat oven to 240°C (475°F). Place the chicken mixture on a large greased oven tray and cook for 18–20 minutes or until dark golden brown and cooked through. Slice and set aside.
Place the yoghurt, jalapeño, coriander, salt and pepper in a small food processor and process until well combined. Place the celery, zucchini, cabbage and onion in a large bowl with half the yoghurt mixture and toss well to combine. Divide between plates and top with the chicken, micro coriander and extra jalapeño. Serve with the remaining dressing. SERVES 4. Bring to the boil and cook for 2–3 minutes or until reduced slightly. Set aside.
Preheat a lightly greased chargrill pan over high heat. Cook the chicken skewers for 2–3 minutes each side or until lightly charred and cooked through. Divide the carrot, daikon, basil, coriander and skewers between bowls. Top with cashews and extra chilli and serve with the satay sauce. SERVES 4.
spicy satay chicken skewers with carrot and daikon salad
⅓ cup (110g) almond spread 1 tablespoon soy sauce 2 cloves garlic, crushed ¾ cup (180ml) coconut milk 1 birdseye chilli, finely chopped, plus extra, thinly sliced to serve 600g chicken breast fillets, trimmed and sliced into 1cm-wide strips ½ cup (125ml) water
3 carrots, peeled and spiralised (see note, right) 100g daikon, peeled and spiralised (see note, right)
1 cup Thai basil leaves 1 cup coriander (cilantro) leaves chopped toasted cashews, to serve
Place the almond spread, soy sauce, garlic, coconut milk, chilli and chicken in a large bowl and toss to coat. Set aside for 30 minutes to marinate.
Thread the chicken onto metal skewers. Place the water and remaining marinade in a small saucepan over high heat.
pumpkin and orange salad with almond poached chicken
2 x 250g chicken breast fillets, trimmed 1 litre unsweetened almond milk 3 cloves garlic, crushed 2 tablespoons finely grated ginger 1 tablespoon extra virgin olive oil
sea salt and cracked black pepper 2 oranges, peeled and thinly sliced into rounds ½ cup (40g) toasted natural flaked almonds ⅓ cup (80ml) orange juice purple shiso leaves, to serve
Place the chicken, almond milk, garlic and half the ginger in a medium saucepan over high heat. Bring to just below the boil. Reduce heat to low and cook for 12–15 minutes or until the chicken is cooked through. Set aside to cool slightly in the pan. Transfer the chicken to a large bowl and shred using 2 forks (discard the almond milk liquid).
Heat 1 teaspoon oil in a large non-stick frying pan over high heat. Add the pumpkin, salt and pepper and cook for 1 minute or until just softened. Divide the orange and pumpkin between plates. Top with the chicken and almonds. Place the orange juice, salt, pepper and the remaining ginger and oil in a small bowl and mix to combine. Drizzle over the salad and top with shiso leaves to serve. SERVES 4.
COOK’s NOTE
If you don ’t have a spiraliser, you can use a mandoline, julienne peeler or sharp knife to create the thin vegetable strands.
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