Wednesday, 5 September 2018

Chicken Chive Potato Salad.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Welcome to September on my blog!

I took a little break from recipe posting after Eid but now usual service has resumed and I could not be more excited.
I'm one of those people who thrives on routine and being busy. Sounds odd but it's true. Last week, I shot four new recipes within three days and because I was in my food blogging zone, everything got done way faster.

After Eid, I may not have posted new recipes but I did share my cookbook of the month for August. It was River Cottage Light and Easy and I had quite an interesting time trying out new, lighter recipes. Let me know if you want a full recipe for any of them.

I also posted my usually monthly round up. As it was August, I also started looking back at my 2017 post from the year before. One of the best recipes I made then was from Nadiya's British Food Adventure and, I'm sharing the full recipe here with you today.
We will marinade chicken breasts in a vibrant yoghurt and fresh parsley mixture before pan-frying until golden brown. Our salad is made up of baby potatoes, courgette and carrot. The potatoes are boiled and halved, the courgette is grated, and the carrot is simply peeled into ribbons. Finally, the dressing which is a simple yoghurt olive oil dressing is flavoured with mustard and vinegar and woken up with loads of fresh chives from the garden. The salad is great for lunch or dinner and I hope it makes it to your table this September. 

Chicken Salad, previously: spicy grilled chicken salad // mexican chicken cobb salad // bbq chicken salad

A Simple List of Ingredients:

For the Chicken:
1. Greek Yoghurt
2. Olive Oil
3. Fresh Parsley
4. Ground Ginger
5. Lemon Juice
6. Chicken Breasts

For the Salad:
1. Baby Potatoes
2. Courgette
3. Carrot

For the Chive Dressing:
1. Greek Yoghurt 
2. Olive Oil
3. Dijon or English Mustard
4. Apple Cider Vinegar
5. Fresh Chives

Bismillah, let's begin!


We'll start by marinading the chicken breasts. It's so easy because the marinade is simply blended together in a blender.

In your blender, place:
75g Greek Yoghurt
1 tablespoon Olive Oil
Handful Fresh Parsley (20g)
1 teaspoon Ground Ginger
Juice of 1/4 Lemon
Salt and Pepper, to taste

Blend until smooth and green! By the way, fresh coriander would be a great swap for fresh parsley if you prefer.

Take 2 Chicken Breasts and butterfly them. Do this by using a sharp knife to carefully cut through the centre but not all the way through. Open the chicken breast up like a book and use the palm of your hand to gently flatten it. See more details here!

Pour over the marinade.

Stir and leave to marinade for 30 minutes. If you're in a rush, you can get away with cooking straight away.

While the chicken marinades, we can prepare the salad. Start by boiling 250g Baby Potatoes in plenty of water until they are tender.

Use a box grater to coarsely grate 1 Courgette

And, peel 1 Carrot. Continue peeling until you have a pile of carrot ribbons.

Put both of them into a large bowl and set aside until needed.

Our second job is to whisk up the chive dressing. In a bowl, place:
50g Greek Yoghurt
25ml Olive Oil
1 teaspoon Dijon or English Mustard
1 and 1/2 teaspoons Apple Cider Vinegar
1 teaspoon Honey
Salt and Pepper, to taste

Whisk until well combined. Add in water if you think the dressing is too thick.

To finish, take 4 tablespoons finely chopped Fresh Chives.

Stir in the chives and set the dressing aside until needed.

When you're ready, cook the chicken in a little oil until golden and cooked through. Move to a board and let the chicken rest for 5 minutes before slicing.


Cut the chicken as you wish. I simply sliced mine up into strips.

Let's finish this salad off. Slice the cooked potatoes in half and add to the carrot and courgette.

Toss with a little of the chive dressing.

Then, serve up the salad as you like.

I divided the salad up between plates, added some chicken and drizzled over more of the chive dressing.

We're ready to eat!

Perfect for lunch or a light dinner!

Chicken Chive Potato Salad.

my favourite recipe from Nadiya Hussain's British Food Adventure.

Prep Time: About 30 minutes.
Cook Time: About 15 minutes.
Serves: About 2 to 4 people.

Ingredients

For the Chicken
75g Greek Yoghurt
1 tablespoon Olive Oil
Handful Parsley Leaves (20g)
1 teaspoon Ground Ginger
Juice of 1/4 Lemon
Salt and Pepper, to taste
2 Chicken Breasts
Oil, to cook

For the Salad
250g Baby Potatoes
1 Courgette
1 large Carrot

For the Chive Dressing
50g Greek Yoghurt
25ml Olive Oil
1 teaspoon Dijon or English Mustard 
1 and 1/2 teaspoons Apple Cider Vinegar
1 teaspoon Honey
Salt and Pepper, to taste
4 tablespoons finely chopped Fresh Chives

Marinade the chicken:
Butterfly the chicken breasts by using a sharp knife to carefully cut through the centre but not all the way through. Open the chicken breast up like a book and use the palm of your hand to gently flatten it. Blend together all the ingredients except the chicken and oil. Pour the marinade over the chicken. Stir and leave to marinade for 30 minutes.

Prepare the salad:
Boil the potatoes in plenty of water until tender - about 15 minutes. Grate the courgette with the coarse side of a box grater. Peel the skin off the carrot and then continue peeling until you have ribbons of carrot.

Make the dressing:
In a bowl, place whisk together all the ingredients except the chives. If the dressing is too thick, add water as required. When you're happy, stir in the chopped chives.

Cook the chicken:
Heat a few tablespoons of oil in a large frying pan over medium heat. Add the chicken breasts and cook until they are golden and cooked all the way through. Remove from the pan and let them sit on a board for 5 minutes before slicing up into strips.

Serve the salad:
Slice the cooked potatoes in half. Put them into a bowl with the carrot and courgette. Toss with a little of the chive dressing. Divide the salad between plates. Add on the chicken and drizzle with more of the dressing. Serve!

{adapted from nadiya's british food adventure}

Keep me in your duas please, and enjoy your chicken salad!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

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