Chicken Shwarma Salad W Maple Syrup Old Cheddar And Blueberrie Recipes

CHICKEN SHAWARMA SALAD

Steps:

• Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.
• Measure 1/2 cup marinade into a bowl and set aside.
• Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.
• Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.
• Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.
• Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.
• Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.
• Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.
• Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.

CHICKEN SHAWARMA

Steps:

• To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
• Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
• Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

CHICKEN SHAWARMA

Steps:

• Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed.
• Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight.
• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible.
• Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce.
• Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy.

NEW ENGLAND MAPLE CHICKEN SALAD

Steps:

• Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
• In a smaller bowl, whisk together the dressing ingredients.
• Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
• Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
• Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.

CHICKEN SHAWARMA SALAD

Steps:

• Cut the lettuce into small pieces and then in a salad bowl combine with red cabbage, cucumber, garbanzo beans, sliced olives, tomatoes, vinager, 1 oz of olive oil and a pinch of salt.
• cut the chicken breast into thin slices.
• to marinate the chicken , place the chicken in a bowl with 2 oz of yogurt, a pinch of salt , cumin, garlic powder, 1 lemon squeezed, black pepper, 1 oz of vinegar, 1 oz of olive oil , mix well and set it a side for 15 minute.
• place a non stick skillet on stove w medium heat add in 1 table spoon of olive oil and the chicken mixture , stir for 10 min and then cover for 5 min let it simmer.
• in a separate cup add tahini and 1 squeezed lemon and 2 oz of water together a pinch of salt and whip it with a fork until thickens.
• now you could serve the salad topped with the cooked chicken and tahini mix over the chicken.

CHICKEN SALAD WITH MAPLE VINAIGRETTE

Steps:

• For the vinaigrette- combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil. Set aside.
• Arrange the salad leaves in 4 bowls or on dinner plates.
• Top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. Distribute evenly over the salads.
• If your preference is cold chicken in your salad, leave as is. I like to either use warm chicken or warm it in the microwave.
• Arrange the chicken over the 4 salad bowls.
• Next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad.
• Crumble the pecans with your hands and distribute evenly over the top of the 4 salads.
• Whisk the vinaigrette before pouring some over each salad.
• Optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.

CHICKEN SHAWARMA

Steps:

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
• Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
• Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.