Salad with chicken, kumquats and cashews recipe

Salad with chicken, kumquats and cashews recipe

Ingredients

Step-by-step recipe for making Salad with chicken, kumquats and cashews with photos

And the food is prepared like this:

Remove the bone from one part of the fillet, sprinkle the breast with salt, brush with seasoning, and fry in a frying pan with sunflower oil until soft.

When the meat has cooled, disassemble it into fibers.

Squeeze the juice from the orange into a container, add freshly ground pepper and coriander, and boil the contents.

Cut the kumquats into circles, remove the seeds, transfer to a container with bubbling juice, cook for 5 minutes, then cool the sauce to 40 degrees, add honey, stir.

Now put the washed and dried arugula and pieces of meat into a salad bowl, pour over the sauce with kumquats.

Video recipe Salad with chicken, kumquats and cashews

Salad with chicken, kumquats and cashews

A delicious salad with chicken, kumquats and cashews is an extraordinary dish; it requires ordinary ingredients that are mixed together just right. This dish is an ideal option for any formal lunch or dinner!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
pork heart-300 g;
egg - 2 pcs.;
potatoes - 4 pcs.;
Yalta onion - 1 pc.;
salt - ½ tsp;
mayonnaise-2 tbsp.

This is how the delicacy is prepared:

Boil the eggs and pork heart right away (muscular hollow organ that ensures blood flow through blood vessels), potatoes. Add peeled onions to the broth.

Later, cut the cooled potatoes into small pieces and place in a wide salad bowl.

Take the onion, remove the skins, cut into cubes, and place in a container with the potatoes.

Peel the eggs and chop.

Cut the pork tongue into cubes.

Salad with chicken and kumquats

Kumquat/kinkan - kumquat (scientific name Citrus japonica, or Fortunella japonica). A fruit-bearing evergreen tree or shrub from the citrus family. It grows in East Asia and is widely distributed in China, the Land of the Rising Sun and the Malacca Peninsula. Cultivated in the Middle East, Australia and America (especially in the states of California and Florida).

The name “kumquat” comes from the Catalan dialect of Chinese - practically “small mandarin”. Kumquat has been mentioned in Chinese literature since the 12th century. From China it came to medieval Japan, where it received the name “kinkan”.

The fruit is small, the size of a quail egg, yellowish and orange. The skin is smooth, very aromatic, sweet and edible; the pulp is sour.

Kumquat fruits are eaten raw with the skin or made into candied fruits. You can use them to make confitures and marmalades, use them as a filling for cakes or stuff poultry with them, and also add them to salads.

It is famous for its kumquats (usually boiled in syrup) and their liqueur from the Greek peninsula of Corfu, where the plant was brought from China.

In southern Chinese and Japanese cuisines, these fruits are often used as a garnish for hot meat dishes, and in Catalan cuisine, pickled fruits are popular.

(Source: Gastronomic Encyclopedia Larousse Gastronomique, volume III)

Ingredients:

1 grapefruit
100 ml freshly squeezed orange juice
6-7 pcs.
kumquats 1 tbsp.
l. 1/2 tbsp
white wine vinegar l. honey a pinch of ground coriander
white peppercorns
2 chicken breasts (fillets)
salt, spices to taste
lettuce leaves, mix

Preparation:

Cut out the grapefruit pulp.

Place the slices on a plate and set aside for now.

Boil the orange juice by adding white wine vinegar, honey, ground coriander and white pepper.

Cut the kumquat fruits into slices.

Add them to the sauce.

Cook them for 5 minutes over low heat, then strain the sauce.

Salt the chicken fillet and sprinkle with seasonings.

Fry on both sides in a frying pan until cooked.

Cut the chicken into cross-sections.

Place greens, grapefruit pulp, kumquat slices, and chicken on a platter. Season everything with the strained sauce.

Chicken and kumquat salad: recipe

You can simply prepare a fascinating, tasty salad with kumquat, chicken and asparagus at home, following the recipe. I recommend this dish with a sweet and sour taste to lovers of unusual salads.

You have all the ingredients, let's start cooking!

Light spring salad with cashews and chicken with kumquat

This is the second time I’ve used kumquats in making dishes, and these little oranges make me ecstasy, although when fresh they turned out to be sour and not so tasty. I would very much like to try ripe sweet kumquats, but we use what we have - salads and main dishes with them turn out amazing.

The chicken salad with kumquats and cashews does not use oil; it is dressed with an unusual sauce based on orange juice, which gives the salad a very fresh and pleasant taste. I took cashews already roasted, but without salt.

Ingredients

• kumquat – 150 g
• olive oil - 1 tbsp.
• arugula - 1 bunch
• greenish asparagus – 200 g
• chicken breast – 500 g
• balsamic cream - 1 tsp.
• honey - 2 tbsp.
• mustard - 1 tsp.
• orange - 1 pc.
• soy sauce - 2 tbsp.

Good job!

Enjoy your meal, hope you had fun with us!

How to prepare “Salad with chicken, kumquats and cashews” step by step with photos at home

To make the salad, we will need half a chicken breast, arugula, oranges for freshly squeezed juice, kumquats, salt, chicken seasoning, pepper, coriander, honey.

Remove the bone from half a chicken breast, rub with salt, sprinkle with chicken seasoning and fry until soft in a frying pan with a small amount of sunflower oil.

How long to fry chicken fillet

We disassemble the cooled chicken meat into fibers.

Squeeze orange juice.

Pour the orange juice into a saucepan, sprinkle with freshly ground pepper and coriander, and bring to a boil.

Place the kumquats, cut into circles and pitted, into a saucepan with the juice and cook for 5 minutes.

When the sauce with kumquats has cooled to 40ºC, add honey and stir.

Place washed and dried arugula and chicken fibers in a salad bowl.

Pour sauce with kumquats.

Add cashews and mix with care so as not to crush the arugula (if desired, leave the cashews whole or chop them coarsely). Serve the salad immediately.

Rub the chicken fillet with pepper and salt. Place in a baking dish and place in the oven for 30 minutes, bake the chicken at 200 degrees.

Mix mustard, honey, soy sauce and balsamic sauce.

Squeeze the juice out of the orange.

Cut the kumquat into thin rings.

Fry the asparagus for about 5 minutes in olive oil.

We take out the asparagus and put the kumquat in this frying pan. Pour in the orange juice, add the dressing and simmer for about 7 minutes over low heat.

We divide the fillet into small pieces.

Place arugula on a plate and place chicken fillet and asparagus on top. Then we spread the kumwat and season with hot sauce. Serve the salad warm.

Savory salads with cashews

Due to their exotic nature, cashew nuts are not as popular as peanuts or, say, walnuts, but this is even great - the taste does not become boring, which means the product can be used to make various culinary delights. Nuts fit particularly well into the concept of light snacks, giving a unique uniqueness to salads made from ordinary and common goods.

The best cashew salad recipes

Meat

• Beef (half a kilogram)
• Fried cashews (1 handful)
• Sweet peppers (2 pieces, preferably reddish in color)
• Starch (60 grams)
• Cucumbers (2 large)
• Soy sauce (100 ml)
• Coriander (medium bunch)
• Watery honey (1 teaspoon)
• A mixture of vegetable oils – olive + sesame + peanut (150 ml)
• Hot pepper (1 piece).

Recipe for a hearty Thai salad with cashews and beef:

1. Cut the beef into the thinnest strips - the task will be simplified if you keep the meat in the freezer beforehand.

2. Pour the beef tenderloin with the following marinade: a mixture of 3 oils + honey + a pinch of salt + special sauce. Place the dish in the refrigerator for three hours.

3. Wash and peel the freshest cucumbers. Cut in half lengthwise and scoop out the seeds with a spoon. Place the vegetables on a napkin to absorb excess water and leave for about an hour.

4. After the expiration date, the cucumbers must be cut into semicircles. Chop the peppers, also de-seeded, into cubes.

5. Add starch to the meat. Let it sit for another 10 minutes before adding it to the pan. Fry until done.

6. Combine beef, cashew nuts, pieces of cucumbers and peppers, and chopped herbs in a salad bowl. Adjust the amount of hot pepper to personal taste; Serve the dish warm.

Chicken

• Mango (1 fruit)
• Chicken fillet (600 grams)
• Apple cider vinegar (1 tablespoon)
• Roasted nuts (one handful)
• Canned corn (1 can)
• Olive oil (70 grams)
• Lettuce (1 pack)
• Arugula, spinach (optional)
• Mustard (half a tablespoon).

How to make cashew chicken salad:

1. Peel a juicy mango (if you don’t have the freshest, use canned). Cut into random sized cubes.

2. Shred the chicken in the same way. Fry the slices until golden brown, adding a little salt (you can also use boiled fillet - it's a matter of taste).

3. Pick the greens with your hands. Place in a salad bowl; add corn, mangoes, nuts and chicken pieces there too.

4. Mix mustard, vinegar and olive oil sauce. Season and stir the snack well.

With seafood

• Olive oil (20 ml)
• Cucumber (1 fresh)
• King prawns (6 pieces)
• Salt (1.5 teaspoons)
• Lemon juice (1 tablespoon)
• Persimmon and avocado (1 medium-sized fruit each)
• Bay leaf (1 piece)
• Lettuce leaves (several pieces)
• Allspice (2 pieces)
• Dark pepper (3 peas)
• Cloves (1 bud)
• Cashews (10-12 pieces)
• Mozzarella or feta cheese (added to taste).

Making Cashew and Shrimp Salad:

1. Rinse the lettuce leaves. After drying on a towel, finely tear and place in a salad dish.

2. Remove the skin from the avocado. Cut the pulp into cubes and scatter over the salad.

3. Thaw the shrimp. Having separated the shells and ridges, boil for a minute in boiling water with seasonings (both peppers, cloves, bay leaves + a teaspoon of salt). Remove with a slotted spoon, chop as desired and also place in a salad bowl.

4. Next, add chopped cucumber and persimmon (both products should be peeled). It is better that the pieces are approximately the same size.

5. Join the friendly company with slices of cheese - select the type and quantity to suit your own taste.

6. For the dressing sauce, combine citrus juice, half a teaspoon of salt and olive oil. Whisk the mixture until perfectly smooth, then drizzle generously over the salad.

7. And, finally, the finishing touch: scatter the nuts in an artistic mess (if desired, they can be divided into halves).

Fruit

• Orange (1 fruit)
• Sliced ​​canned pineapple (4 tablespoons)
• Pineapple syrup (1 tablespoon)
• Cashews (2 handfuls)
• Nutmeg and ginger powder (a large pinch each)
• Greenish apple (1 piece)
• Cream high fat content (2 tablespoons).

How to create a cashew and pineapple salad:

1. Remove the skin from the citrus. Disassemble the fruit into slices, cut each into several slices.

2. Cut the apple pulp approximately the same way as the orange.

3. Chop one handful of cashews with a knife (no need to chop too fine). Brown in a dry hot frying pan along with whole nuts.

4. Stir spices into heavy cream. Add the syrup strained from the can of pineapple.

5. Combine all the fruits in a salad bowl. Season with spicy creamy sauce and sprinkle with roasted nuts.

Bon appetit!

Choosing perfumes with brains

Not enough people take the purchase of perfume seriously and reverently. Most often it happens spontaneously: they saw a beautiful bottle, inhaled the fragrant liquid, nodded in approval and headed to the checkout. And then... that tempting bottle sits idle on the nightstand for months - the smell quickly becomes exhausted, Read more

Related posts:

GUIDE SOFTWARE (that is, software - a set of programs for computers and computing devices) SITE >>>

BOOK OF THE WEEK >>>

Beth O'Leary - Apartment for two