Economic Research: Chicken Salad Recipe

Saturday, 15 December 2012

Chicken Salad Recipe

Ingredients out • Kettle boiled • Medium lidded pan, high heat • Frying pan, high heat • Griddle pan, high heat START COOKING: Fill the medium pan with boiling salted water • Trim the end off the broccoli stalk, then cut up the broccoli head and add to the pan, cover and boil for 4 minutes • On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the ground coriander, then fold the paper over and bash and flatten to 1.5cm thick with a rolling pin • Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through With tongs, remove and drain the broccoli (leaving the pan of water on the heat), then place on the griddle until nicely charred • Add 1 mug of bulgur wheat and the preserved lemons to the broccoli water and cover, stirring occasionally • Halve or crush the radishes, trim and finely slice the spring onions and the top leafy half of the mint, then toss it all in a bowl with the extra virgin olive oil and vinegar, and season to taste Drain the bulgur wheat and tip into a large serving bowl, then mash and mix in the preserved lemons and arrange the broccoli on top • Toss the sunflower seeds in the chicken pan, then slice the chicken and add to the salad, scattering over the seeds and snipping over the cress • Serve dolloped with the yoghurt and drizzles of harissa, with lemon wedges on the side.