Chicken coleslaw sandwiches recipe

Photo: Chicken coleslaw sandwiches recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken coleslaw sandwiches recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken coleslaw sandwiches. 

Chicken mayonnaise is made exciting again in this tasty lunch-box idea.

Makes 2 sandwiches
 
Ingredients

1/2 cup finely shredded cabbage
1 small carrot, grated
1 green onion, thinly sliced
2 tablespoons mayonnaise
1 teaspoon lemon juice
4 baby cos lettuce leaves
4 slices wholegrain bread, buttered
60g shaved chicken

Method

Combine cabbage, carrot and onion in a large bowl. Add mayonnaise, juice, and salt and pepper. Toss to combine.

Arrange 2 lettuce leaves over 2 slices of bread. Top with chicken and coleslaw. Top each sandwich with another lettuce leaf, then remaining bread. Cut in half and wrap tightly in plastic wrap.

Notes

Lunch box tip: Pack into lunch box with a berry ricotta muffin (see related recipe) and a cold drink.

Source
Super Food Ideas - February 2004, Page 20
Recipe by Tracy Rutherford

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Warm chicken a la vinaigrette Recipe

Photo: Warm chicken a la vinaigrette Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Warm chicken a la vinaigrette recipe. Enjoy our collection of quick & easy recipes and learn how to make Warm chicken a la vinaigrette. 

Recipe facts:
Takes: 10 mins to prepare and 1 hr 10 mins to cook
Serves: 4

Ingredients
1 Knorr Chicken Stock Cube
1tsp olive oil, plus olive oil for roasting
1.2kg chicken
1-2 shallots peeled and very finely chopped

For the hot vinaigrette dressing
40ml white wine vinegar
75ml extra virgin olive oil
basil sprigs
parsley sprigs
chives (cut in half)

You might wonder why I roast a whole chicken, and then cut it up into portions? Well, a whole chicken is very good value compared to chicken fillets and, in my opinion, chicken cooked on the bone always has a better flavour.

Preheat the oven to Gas Mark 5, 190°C, 170°C fan, 375°F.

I like to season my chicken with a Knorr Chicken Stock Cube. Crumble the Knorr Chicken Stock Cube into the olive oil, mixing into a paste until the cube has dissolved. Rub the paste over the chicken to season it.

Pour a little olive oil into a roasting tin and place the seasoned chicken in the tin. Roast for 1 hour to 1 hour ten minutes until the chicken is cooked through. Make sure you check that the chicken is thoroughly cooked by inserting a skewer into the chicken near the leg; if the juice run clear, then the chicken is cooked through. If the juices are bloody, then cook the chicken for a little longer. As I often say, use your eyes when you cook.

Remove the chicken from the oven and set aside to rest in the roasting tray until still warm but just cool enough to handle.

Remove the chicken from the roasting tray and place the roasting tray on the hob. Now make the hot vinaigrette dressing. Heat the roasting juices in the pan until hot, and then add in the white wine vinegar, shaking the pan to dissolve the roasting juices into the vinegar. You want to cook this until the vinegar has reduced by two-thirds and is almost syrupy.

While the vinegar is reducing, cut the warm chicken into serving pieces, using a sharp knife. Watch me and you'll see how easy this is. First cut off the legs, then cut through the joints to separate the legs into thighs and drumsticks. Cut off the wings. Cut the breasts off the chicken, then slice the breasts into portions. Place the legs, wings and breast pieces on a serving platter. Sprinkle the finely chopped shallot over the chicken. I'm very fond of shallots, as you might have noticed.

Now finish off the dressing. Add the olive oil to the reduced vinegar and stir in. Taste to check the seasoning and adjust to taste. Spoon the hot vinaigrette over the portioned chicken. Garnish with basil, parsley and chives and serve at once.

This would be nice with a fresh tomato salad, a potato salad or simply boiled new potatoes.

Chef's tip from Marco Pierre White: A very simple alternative to a roast chicken is my Warm Chicken a la Vinaigrette with shallots and herbs. I use the chicken's roasting juices to make a warm vinaigrette - very simple, very good. 

Watch the video on how to make Warm Chicken a la Vinaigrette:

TESCO realfood   

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Chicken finger sandwiches  
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Save and Share Warm chicken a la vinaigrette recipe

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Griddled chicken with piri piri salsa recipe

Photo: Griddled chicken with piri piri salsa recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Griddled chicken with piri piri salsa recipe. Enjoy our collection of quick & easy recipes and learn how to make Griddled chicken with piri piri salsa. 

Ingredients

2 red peppers, halved and de-seeded
4tbsp olive oil
1-2 red chillies (de-seeded) or ¼tsp chilli flakes
3 garlic cloves
1tbsp wild oregano
2tsp paprika
½tbsp sugar
2tbsp red wine vinegar
500g skinless chicken breasts
200g cherry tomatoes
½ cucumber, diced
4 spring onions, finely sliced
rice or flat bread, to serve

Preheat grill. Line grill pan with foil and grill peppers for 15 minutes until softened and charred. Wrap up in foil and leave to cool. When cool, peel off all the skin.

Place peppers into bowl of a food processor with 3½ tablespoons of oil, chillies, garlic, oregano, paprika, sugar and red wine vinegar, and blitz to make a chunky salsa. Season to taste, and add more chillies if you like.

Brush chicken with the remaining oil and season. Preheat a griddle pan and cook for 8-10 minutes, turning half way, until just cooked. Allow to rest for a few minutes wrapped in foil.

Mix together the tomatoes, cucumber and spring onion to make a salad. Serve the chicken with salsa spooned over it, together with some rice, scattered over with the salad. 

TESCO realfood  

More Chicken Recipes:   

Chicken finger sandwiches 
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Whole spiced chicken  
Chicken and celery casserole 
Chicken with 40 garlic cloves 
Clay-Baked Chicken

Save and Share Griddled chicken with piri piri salsa recipe

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