Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Chicken - Low-fat Chicken Salad With Jerk Vinaigrette
Famous Authors (View All Authors)
Salads And Dressings - Chicken -  Low-fat Chicken Salad With Jerk Vinaigrette Post by :petechai Category :Learning Kitchen Author :Unknown Date :March 2012 Read :737

Click below to download : Salads And Dressings - Chicken - Low-fat Chicken Salad With Jerk Vinaigrette (Format : PDF)

Salads And Dressings - Chicken - Low-fat Chicken Salad With Jerk Vinaigrette

1 can (8 ounces) unsweetened pineapple chunks
1-1/4 pounds boneless, skinless chicken breasts, cut into 3-inch cutlets
2 tablespoons flour mixed with 1/2 teaspoon salt
3-1/2 teaspoons Canola oil
1 sweet red pepper, cut into thin strips
2 tablespoons Jerk Sauce (recipe below)
1/2 head lettuce, such as green leaf or red leaf, or 1/2 pound Mesclun mix


Drain pineapple and reserve 1/4 cup of juice. Coat chicken with flour-salt mixture and saute in 2 teaspoons hot oil until browned on both sides and cooked through, about 10 minutes. Stir in red pepper and pineapple. Remove from heat.

Heat jerk sauce, remaining 1-1/2 teaspoons oil and the reserved pineapple juice. Pour over chicken mixture and toss. Scatter lettuce over a platter and top with chicken mixture. Serve warm.

Makes 4 servings.

Jerk Sauce:
1-1/2 cup chopped scallions
2 jalapeno peppers, seeded
3 cloves garlic
2 tablespoons ground allspice
1 tablespoons snipped fresh thyme, or 1 teaspoon dried
1 tablespoons Worcestershire sauce
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup cider vinegar


In a food processor, puree scallions, peppers, garlic, allspice, thyme, Worcestershire sauce, cinnamon, black pepper, nutmeg and cider vinegar. Simmer sauce, stirring constantly, for 10 minutes. Cool. Store covered in refrigerator.






If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Mandarin Chicken Salad Salads And Dressings - Mandarin Chicken Salad

Salads And Dressings - Mandarin Chicken Salad
3 cups chopped cooked chicken 1 cup diced celery 2 tablespoons lemon juice 1 tablespoon minced onion 1/3 cup mayonnaise 1/2 teaspoon salt 1 cup seedless green grapes 1 (2 oz.) package slivered almonds -- toasted 1 (11 oz.) can mandarin oranges -- drained lettuce leaves Combine first 4 ingredients; cover and chill at least 1 hour. Combine mayonnaise and salt. Add mayonnaise mixture, grapes, and almonds to chilled chicken mixture; toss gently. Stir in oranges. Serve chicken mixture on lettuce leaves. Source: "Southern Living Quick & Easy Recipes, p 133" Per serving: 165 Calories (kcal); 15g Total Fat; (78%
PREVIOUS BOOKS

Salads And Dressings - Low-fat Asian Chicken Salad Salads And Dressings - Low-fat Asian Chicken Salad

Salads And Dressings - Low-fat Asian Chicken Salad
1 cup teriyaki marinade 4 chicken breast fillets Fat-Free Asian Dressing: 2 cups water 1/2 cup granulated sugar 3 tablespoons dry pectin 1 tablespoon white vinegar 1/2 teaspoon soy sauce 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon paprika Salad:8 cups chopped romaine lettuce 8 cups chopped iceberg lettuce 3 cups shredded red cabbage 3 cups shredded green cabbage 2 cups shredded carrots 1 cup chopped green onion 1 1/3 cups crispy chow mein noodles Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT