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Corn Fed Chicken


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RECIPE LISTING

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COCONUT CHICKEN CURRY PARCELS
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CHICKEN ROULADE
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FARMHOUSE CHICKEN CASSEROLE
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BASIL CHICKEN AND APPLE SALAD
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MOROCCAN CHICKEN
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JERK CHICKEN MARINADE
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GINGER CHICKEN MARINADE
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ORANGE AND MAPLE CHICKEN
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PEKING CHICKEN
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SUNDRIED TOMATO AND FETA
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Salad

 

BASIL CHICKEN AND APPLE SALAD

Serves 4| Hands-On Time: 20m | Total Time: 25m

Ingredients

4 boneless, skinless chicken breasts
4 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup fresh lime juice (from 2 to 3 limes)
1 tablespoon white wine or rice vinegar
2 tablespoons light brown sugar
4 scallions (white and light green parts), thinly sliced
2 Granny Smith apples (peeled, if desired), diced
1/3 cup roasted peanuts, roughly chopped
2 tablespoons thinly sliced fresh mint
1/2 cup thinly sliced fresh basil

Instructions

1. Pat the chicken dry with paper towels. Pound it to an even thinness. Place the chicken in a large saucepan and add enough water to cover by 1/2 inch. Add 3 teaspoons of the salt and 1/2 teaspoon of the pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes.

2. Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

3. Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, mint, basil, and the remaining salt and pepper. Toss and divide among individual plates.

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