تلبس سلطة الدجاج الخفيفة والحارة هذه مزيجًا من الليمون غير اللذيذ مع لمسة من المايونيز. هو تعزيز نكهة مسحوق الكاري العطرية وركلة من هالبينو. اللوز هي مصدر للدهون “الجيدة” ؛ قطع التفاح توريد الألياف.
This recipe for spicy and light chicken salad is a delicious mix of lemon and a touch of mayonnaise. It enhances the flavor of aromatic curry powder and a kick of jalapeno. Almonds are a source of “good” fats; apple slices provide fiber. This recipe is from Martha Stewart Living, May 2006. It serves 4.
Ingredients: – 1/2 lemon – 2 cloves garlic, minced – 6 pieces fresh cilantro, plus more for garnish, plus 1 tablespoon coarsely chopped fresh cilantro leaves – 1 jalapeno, seeded – 2 boneless, skinless chicken breasts (about 1 pound) – 6 tablespoons plain Greek yogurt – 1 tablespoon mayonnaise – 2 teaspoons curry powder – 2 tablespoons thinly sliced onion – 1 tablespoon chopped almonds, lightly toasted – 1 small Granny Smith apple, cored and cut into 1/2-inch pieces – 3/4 teaspoon coarse salt – Freshly ground pepper – 4 whole-wheat pitas (2 1/2 ounces each) – 4 large Boston lettuce leaves
Directions: 1. Fill a medium (four-quart) pot halfway with water; add 1/2 lemon, garlic, cilantro stems, and jalapeno. Bring to a boil. Reduce heat to medium-low, and simmer for 5 minutes. Add chicken. Cook over low heat and partially covered until chicken is cooked through, about 16 minutes. Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces. 2. Whisk together yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, curry powder, scallion, almonds, chopped cilantro, apple, salt, and pepper. Stir in chicken. 3. Toast pitas. Top each lettuce leaf with 1 cup chicken salad, and garnish with cilantro sprigs.
27.04.2023 @ 01:43
This recipe for spicy and light chicken salad is a delicious mix of lemon and a touch of mayonnaise. It enhances the flavor of aromatic curry powder and a kick of jalapeno. Almonds are a source of “good” fats; apple slices provide fiber. This recipe is from Martha Stewart Living, May 2006. It serves 4.
Ingredients:
– 1/2 lemon
– 2 cloves garlic, minced
– 6 pieces fresh cilantro, plus more for garnish, plus 1 tablespoon coarsely chopped fresh cilantro leaves
– 1 jalapeno, seeded
– 2 boneless, skinless chicken breasts (about 1 pound)
– 6 tablespoons plain Greek yogurt
– 1 tablespoon mayonnaise
– 2 teaspoons curry powder
– 2 tablespoons thinly sliced onion
– 1 tablespoon chopped almonds, lightly toasted
– 1 small Granny Smith apple, cored and cut into 1/2-inch pieces
– 3/4 teaspoon coarse salt
– Freshly ground pepper
– 4 whole-wheat pitas (2 1/2 ounces each)
– 4 large Boston lettuce leaves
Directions:
1. Fill a medium (four-quart) pot halfway with water; add 1/2 lemon, garlic, cilantro stems, and jalapeno. Bring to a boil. Reduce heat to medium-low, and simmer for 5 minutes. Add chicken. Cook over low heat and partially covered until chicken is cooked through, about 16 minutes. Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces.
2. Whisk together yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, curry powder, scallion, almonds, chopped cilantro, apple, salt, and pepper. Stir in chicken.
3. Toast pitas. Top each lettuce leaf with 1 cup chicken salad, and garnish with cilantro sprigs.