Chickenmintandlimesalad Recipes

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MINT LEMONADE



Mint Lemonade image

Provided by Martha Stewart

Number Of Ingredients 5

1/4 cup sugar for simple syrup
Ice cubes
1 2/3 cups freshly squeezed lemon juice
2 tablespoons julienned mint, plus leaves for garnish
1 lemon, sliced 1/4-inch thick, plus more for garnish

Steps:

  • In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.
  • In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.

YOGURT, MINT AND LIME MARINADE



Yogurt, Mint and Lime Marinade image

Provided by Jamie Oliver

Categories     main-dish

Time 13m

Yield 2 1/2 cups

Number Of Ingredients 6

1 pint natural organic yogurt
2 good handfuls of fresh mint, chopped
2 limes, zested and juiced
1 tablespoon coriander seeds, crushed
Salt and freshly ground black pepper
A couple of lugs (2 tablespoons) olive oil

Steps:

  • Mix together the ingredients and smear over your chosen meat before leaving it to marinate.;

VIETNAMESE CHICKEN AND MINT SALAD



Vietnamese Chicken and Mint Salad image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

1 Thai chile, seeded and minced
1 large garlic clove, peeled, minced
1 tablespoon sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
1 1/2 tablespoons vegetable oil
1/2 medium onion, finely sliced
Freshly grated black pepper
7 to 8 ounces white cabbage, shredded
1 medium carrot, shredded, julienned, or grated
7 ounces cooked chicken breast, shredded, or cut into fine strips
1 bunch mint, plus extra for garnish, leaves roughly chopped
Salt

Steps:

  • In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.

VODKA LEMONADE WITH MINT



Vodka Lemonade with Mint image

This is a cool and refreshing adult vodka lemonade drink for summertime, or any time! Garnish with mint sprigs.

Provided by thisgurlluvs2cook

Categories     Drinks Recipes     Punch Recipes     Adult Punch Recipes

Time 40m

Yield 6

Number Of Ingredients 5

1 cup fresh mint leaves, chopped
⅔ cup white sugar
12 fluid ounces vodka
1 cup fresh lemon juice
crushed ice

Steps:

  • Combine chopped mint and sugar in a large bowl. Stir in vodka and lemon juice. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  • Strain lemonade into a pitcher. Fill six 6- to 8-ounce glasses with crushed ice; pour lemonade over.

Nutrition Facts : Calories 226 calories, Carbohydrate 26 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 23.2 g

CHICKEN BREASTS IN GARLIC-MINT MARINADE



Chicken Breasts in Garlic-Mint Marinade image

This is one of my signature recipes, made up one summer when I had an abundance of mint, including English Mint, Orange Mint, Ginger Mint, etc. Its at its best on the Barbeque. I'm often asked for the marinade recipe, and people are always amazed that the main herb is MINT! In my opinion, it is most underused in North America in main dishes.... Any way.... here it is

Provided by Merlebleu

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1/4 cup fresh Italian parsley (if using dried herbs, then use 4 tbsp of mint and 2 of parsley. I've only used the herbs I've dried )
3/4 cup of fresh mint, packed (I prefer English, orange or ginger Mint or any combination)
3 -4 cloves fresh garlic
1/4 teaspoon hot chili peppers, fresh (just a bit, you don't want it to overtake the other flavors) or 1/2 teaspoon dried chili pepper flakes
2 tablespoons olive oil
3/4 cup white wine, you can add more to make a thinner marinade if required (or for non-alcoholic, substitute 1/2 cup apple juice with 2 tbsp rice wine vinegar)
2 tablespoons lemon juice

Steps:

  • Put the mint, garlic, parsley and pepper in a food processor and coarsly chop.
  • Add the olive oil and wine (or apple juice)
  • Blend again. If you are using dried hot red pepper flakes, add it now, no need to chop it further.
  • Place chicken breasts and marinade into a zippered plastic bag, shake it about, and allow to marinate at least 3 hours up to overnight.
  • About 1/2 an hour prior to cooking, add 2 tbsp lemon juice. (Adding the lemon juice sooner, will add too much lemon flavor, and it will tend to "cook" portions of the chicken).
  • Start cooking on medium on the BBQ, and reduce to low. You absolutely don't want it to dry out. Times will vary depending on your BBQ and the thickness of the breast. I use one of those BBQ saute pans with the holes in it, and it works better than directly on the grill. Feel free to pour the extra marinade over the breasts as they cook.
  • I most often serve this with a wild rice and orzo pilaf, and fresh vegetables (such as asparagus or snow peas or sauteed yellow zucchini with red peppers, red onions and grape tomatoes, with a bit of that mint added at the end).

CHICKEN SALAD WITH MINT AND FETA



Chicken Salad With Mint and Feta image

This is from Cooking Light magazine. This simple chicken salad is zesty with the flavors of mint, feta cheese, and lemon juice. It's great as is and also good served in a pita or on a bed of greens.

Provided by Engrossed

Categories     Lunch/Snacks

Time 10m

Yield 3/4 cup servings, 6 serving(s)

Number Of Ingredients 12

3 cups cooked boneless skinless chicken breasts, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup English cucumber, cubed
2 ounces feta cheese, crumbled (1/2 cup)
1/4 cup of fresh mint, chopped
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
mint sprig, garnish (optional)

Steps:

  • Combine all ingredients except mint sprigs in a large bowl; toss gently to combine.
  • Garnish with mint sprigs if desired.

Nutrition Facts : Calories 164.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 68.4, Sodium 262.9, Carbohydrate 3.1, Fiber 0.8, Sugar 1.2, Protein 23.6

LIME MARMALADE CHICKEN



Lime marmalade chicken image

Lime marmalade isn't just for slathering on toast. Try this chicken dish with garlic, chilli and allspice. Serve with sweet potato wedges for a moreish meal

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

8 skin-on chicken thighs
2 tbsp olive oil
100g lime marmalade
2 garlic cloves , crushed
1 red chilli , finely chopped, deseeded if you don't like it too hot
1 tsp ground allspice
½ tsp dried oregano
sweet potato wedges, lime wedges, to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Put the thighs in a roasting tin and roast for 30 mins.
  • Meanwhile, mix the oil, marmalade, garlic, chilli, allspice, oregano and some seasoning to make a marinade. Remove the thighs from the oven and brush all over with the marinade. Return to the oven and roast for another 20 mins until crispy and golden. Serve with some sweet potato wedges, lime wedges and salad, if you like.

Nutrition Facts : Calories 466 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 32 grams protein, Sodium 0.3 milligram of sodium

LENTIL-AND-MINT SALAD



Lentil-and-Mint Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups dried green lentils
1 yellow onion, halved
1 large sprig thyme
2 cloves garlic, peeled
1 bay leaf
3 tablespoons extra-virgin olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 red onion, peeled and finely chopped
1 red bell pepper, seeded and finely diced
1/2 cup chopped mint

Steps:

  • Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
  • Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams

CHICKEN MINT AND LIME SALAD



Chicken Mint and Lime Salad image

Make and share this Chicken Mint and Lime Salad recipe from Food.com.

Provided by Luschka

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 chicken breasts
1 bunch of fresh mint
4 tablespoons lime juice
1 tablespoon vegetable oil
1 teaspoon white sugar or 1 teaspoon palm sugar
2 tablespoons Thai fish sauce (nam pla)
1/2 teaspoon chili powder

Steps:

  • Rub the chicken breasts with vegetable oil and grill or pan -fry for about 15 minutes, until tender. Allow to rest.
  • Pick the mint leaves from the stalks and finely chop half, leaving the rest whole.
  • Stir the lime juice and sugar with the fish sauce, until the sugar dissolves. Remove the skin from the chicken and slice the breast finely on the diagonal.
  • Toss the chicken, chopped mint and chilli powder in the dressing , pile onto a plate, scatter with the whole leaves and serve.

Nutrition Facts : Calories 166.8, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 744.1, Carbohydrate 2.9, Fiber 0.2, Sugar 1.7, Protein 15.7

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