Portuguese Chicken Salad Recipes

CHICKEN SALAD RECIPE

Steps:

• Place the salad mixture in a bowl or pan, add the remaining ingredients and mix. When it's time to serve, season with the vinaigrette, olive oil, mustard, salt and balsamic vinegar. Recipe & Photo Credit: pipocasgourmet.blogspot.pt

PORTUGUESE CHICKEN SALAD

Steps:

• In shallow dish, mix together cornflake crumbs, cheese, bay leaf, paprika, salt, garlic powder and pepper. In separate shallow bowl, place egg white; add chicken, stirring to coat. Place chicken, a few pieces at a time in cornflake mixture, dredging to coat. On lightly oiled baking sheet, place chicken and bake in 425° F. oven for about 12 minutes or until fork can be inserted with ease. On platter, arrange salad greens, cabbage and bell pepper. Drizzle 1/4 cup Piri Piri Vinaigrette over greens; top with chicken. Pass remaining vinaigrette. Makes 4 servings.
• Piri Piri Vinaigrette: Over medium heat, place small frypan. Add 1/4 teaspoon crushed red pepper and sauté about 1 minute or until lightly toasted. Add 1 tablespoon olive oil, cook 1/2 minute and remove from heat. Cool to room temperature. Whisk into mixture 1/2 cup tomato juice, 3 tablespoons red wine vinegar, 2 tablespoons fresh chopped cilantro, 1 tablespoon chopped onion and 1/2 teaspoon salt.

HOMEMADE PORTUGUESE CHICKEN

Steps:

• Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
• Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
• Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

PORTUGUESE PIRI PIRI CHICKEN

Steps:

• In large glass bowl, combine all ingredients except chicken; mix well.
• Add chicken, turning to coat.
• Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.
• Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.
• Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
• For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.