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Sunday, June 5, 2016

Chicken Salad Baskets

How to Make Chicken Salad Baskets Recipe - preparation 15 minutes cooking time 8–10 minutes

Serves 4

olive oil to brush
4 x 25g/1oz soft tortillas
2 tbsp vinaigrette
juice and grated zest of 1 orange
1 red chilli, seeded and diced
8 cherry tomatoes, halved
1 red (bell) pepper, seeded and chopped
½ red onion, finely chopped
50g/2oz baby salad leaves
225g/8oz cooked chicken breast, diced
4 tbsp guacamole
3 tbsp chopped fresh coriander (cilantro)

1 Preheat the oven to 200°C/400°F/Gas 6. Brush four Yorkshire-pudding moulds with oil.

2 Press the tortillas down into the moulds to make a basket shape. Cook in the oven for 8–10 minutes until crisp and golden. Remove from the oven and cool.

3 Mix together the vinaigrette, orange zest and juice and chilli for the dressing.

4 Mix together the tomatoes, red pepper, onion, salad leaves and chicken. Add the dressing and toss gently.

5 Divide between the tortilla baskets and top each one with the guacamole. Sprinkle with coriander.

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