Sharing our favourite recipes...Adele Ashley's Egyptian Chicken Salad
In the kitchen: Adele Ashley's Egyptian Chicken Salad
It was really good to hear how many of you enjoyed Adele Ashley’s Chicken Risotto recipe last week (we all made it too!) Adele is the original creator of the Filmore & Union brand, so it’s no surprise that she has some amazing recipes…we asked Adele to share some more of her favourite creations with us this week.
Adele shares a delicious, fragrant and healthy salad perfect for warm evenings and al fresco suppers. This recipe makes 2 servings.
What you'll need
- 120g chicken
- 7g dukkah* spice (you can buy this pre-made from the herb section in supermarkets or make your own by grinding 50g of hazelnuts, 1 tablespoon of toasted cumin seeds, 1 tablespoon of toasted fennel seeds, 1 tablespoon of toasted coriander seeds and 2 tablespoon of toasted sesame seeds)
- 50g broccoli
- 125ml coconut milk
- 15g spinach
- 15g chopped hazelnuts
- 30g courgette
- 1/4 red chilli finely sliced
- 25g mango
- 30g smashed avocado
- 1 tablespoon fresh chopped mint leaves
- 3 tablespoons olive oil
- 50g dried quinoa or brown rice
- Salt and pepper to taste
*Dukkah is an Egyptian condiment consisting of a mixture of toasted nuts and spices
What to do
- Cut chicken into 2cm pieces
- Marinade for 1 hour in 2 tablespoons of olive oil and dukkah spice
- Cook quinoa or rice, cool and mix with chopped mint
- Cut broccoli into small florets
- Peel and chop mango into 1cm pieces
- Finely slice lengthways or spiralize courgette
- Fry chicken for 5 minutes in the oil used for marinade
- Add broccoli, courgette, chilli and spinach (add more olive oil if needed)
- Mix together and cook for 5-6 minutes
- Add coconut milk and hazelnuts
- Mix and warm through for 2-3 minutes
- Add mango and gently mix through
- Place on top of quinoa or rice
- Place smashed avocado on top
