Honey chipotle chicken bowls

SERVES 4

INGREDIENTS: 
FOR THE CHICKEN:
450g chicken breasts
salt and pepper
3 tbsp adobo sauce
2 tbsp honey
2 tbsp dijon mustard
2 tbsp coriander, finely chopped
4 cloves garlic, minced
FOR THE SALAD:
juice of 1 lime
1 tbsp extra virgin olive oil
1/2 tbsp honey
lettuce
cherry tomatoes, halved
1 avocado, sliced
4tbsp coriander, torn
4 cloves spring onions, sliced
FOR THE LIME QUINOA:
1/2 cup uncooked quinoa
1 cup water or vegetable stock
juice of 1 lime

METHOD:
1. Season the chicken with salt and pepper, then whisk together the adobo, honey, mustard, coriander and garlic and pour evenly over the chicken. Refrigerate for at least 2 hours.

2. Grill or fry the chicken until cooked through, then set aside for a couple of minutes before slicing into little pieced.

3. Combine the quinoa and water/stock in a saucepan and bring to a boil. Reduce the heat and simmer gently for 15 minutes, or until all the water has been absorbed. Stir in the lime juice.

4. Serve the chicken and quinoa with the lettuce, tomatoes, spring onions and avocado. Drizzle the lime juice, olive oil and honey over the top.

Asian Cucumber Salad

Serve with curries, tandooris etc.

SERVES 4

INGREDIENTS:
2cm fresh ginger
1tbsp soy sauce
1tsp sesame oil
juice of 1 lime
1 cucumber
small handful coriander, stalks only
½ red chilli

METHOD:
1. Peel and grate the ginger onto a serving platter and add the soy sauce, sesame oil and lime juice. Peel the cucumber in long ribbons over the platter, discarding the watery core.

2. Finely chop the coriander stalks and sprinkle over the cucumber. Finely chop the chilli and sprinkle over the top, then toss to dress.

Asian Inspired Crispy Chicken Salad with Pancakes

SERVES 4

INGREDIENTS:
4 handfuls brown cooked chicken meat
1 large handful cashew nuts
1 large handful dried cranberries
2tsp five spice
1 bunch fresh mint leaves
1 bunch fresh coriander leaves
mixed salad leaves
1tbsp runny honey
1 red chilli, deseeded and finely sliced
FOR THE DRESSING:
1 clementine’s juice
1 lime’s juice
1 pomegranate
½ red onion, peeled and coarsely grated
extra virgin olive oil
1tbsp soy sauce
1tsp sesame oil
1-2 inches fresh ginger, peeled and coarsely grated

METHOD:1. For the dressing squeeze the clementine and lime juice and the juice of half the pomegranate into a bowl. Add the onion and extra virgin olive oil to taste- the ratio should be about 1:3 acid to oil. Stir in the soy sauce and sesame oil and the juice from the ginger- discard the pulp.

2. Shred the chicken meat and add to a dry frying pan over a medium heat, then add the cashew nuts, cranberries and five spice. Shake the pan occasionally as it cooks.

3. Put the salad leaves, mint and most of the coriander into a salad bowl and dress with enough of the dressing to lightly coat.

4. Once the chicken has heated through, add the honey and increase the heat. Continue cooking for a couple of minutes to crispen- up.

5. Toss about half the chicken through the salad and sprinkle the pomegranate seeds from the other half and the chilli over the salad. Serve the rest of the chicken, coriander and some of the dressing individually, alongside the salad with the pancakes.

Recipe from Jamie Oliver

Salmon Fajita Salad with Coriander Lime Dressing

SERVES 4

INGREDIENTS:

FOR THE SALMON:
600g salmon
3 tbsp olive oil
1 tsp chilli powder
1 tsp smoked paprika
1/2 tsp cumin
1 tsp brown sugar
FOR THE SALAD:
round/butter lettuce
1 small mango, peeled and chopped
1 chilli, finely chopped
1/3 cup black beans
1 red pepper, sliced
1 avocado, sliced
small handful cheddar cheese, grated
FOR THE DRESING:
4 tbsp extra virgin olive oil
4 tbsp lime juice
2 tbsp coriander, chopped
1/2 tsp chilli powder
1-2 tbsp honey

METHOD:

1. For the dressing, whisk together all the ingredients and adjust any of the quantities according to taste.
2. For the salad, combine the lettuce, mango, chilli and beans, then toss.
3. For the salmon, combine the chilli powder, paprika, cumin, sugar and salt and pepper in a small bowl and rub the mixture into the salmon.
4. Cook the red pepper in a frying pan over a medium-high heat for 4-5 minutes, until softened and a little charred. Remove the pepper from the pan and reduce the heat to medium.
5. Add the salmon, skin side up, to the hot pan and cook for a couple of minutes on each side.
6. To assemble, add the pepper to the salad and toss again, then divide the salad amongst bowls or plates and top with avocado, cheese, salmon and a little dressing.

Recipe from Half Baked Harvest