Skip to main content

Jamie Oliver LA style chicken salad




I've blogged about it before but this is a real family favourite. 

Today we wanted a quick, light, pre-golf lunch and this is perfect. It's very easy to make and just requires a little bit of effort in the assembling of all the different parts.


ingredients

• ½ tsp cayenne pepper
• 1 tbsp paprika
• ½ tsp white pepper
• 1 tsp dried oregano
•  600g chicken 
• Extra-virgin olive oil
• 2 ripe avocados, halved and stoned
• 4 tbsp fat-free plain yoghurt
• 2 limes, plus extra to serve
• 1 green chilli
• A large bunch of coriander
• 2 corn tortillas, sliced into 1cm strips
• 4 rashers of smoked streaky bacon
• 1 cos lettuce, separated into leaves and chopped
• 2 little gem lettuce, separated into leaves
• Handful of rocket leaves


Method

1. Preheat your oven to 180C/gas 4. Place a griddle pan over a high heat. Mix the cayenne pepper, paprika, white pepper and oregano with a good pinch of salt and a little olive oil and rub all over the turkey breast. Put the turkey on the pan, turn the heat to medium, and cook for 20–25 minutes, turning halfway.... or sear in pan and finish in a hot oven

2. Meanwhile, make the salad and dressing. Blitz 1 avocado in a blender with the yoghurt, lime juice, green chilli, most of the coriander and a good drizzle of olive oil until you have a creamy dressing. Season to taste, add a splash of water if needed to loosen, then set aside.

3. Spread the corn tortilla strips over a baking sheet and bake in the oven for a few minutes, until golden and crisp.

4 When your chicken is almost cooked, put the bacon into the oven and cook until its nice and crisp. Once done, transfer the chicken to a board to rest, then thinly slice. put the bacon on some kitchen roll to get the fat off. 

Crudely toss the turkey in a bowl with the lettuce, tomato and avocado dressing, then scatter over a board. Crumble over the bacon, add the tortilla strips, then use a spoon to scoop out little nuggets of the remaining avocado and add these. Finish with the rocket, and the remaining coriander leaves. Serve with limes for squeezing over.



Comments

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak