Thursday 26 November 2015

烤鸡与草莓芒果鳄梨沙拉 Grilled Chicken Salad with Strawberry, Mango and Avocado

平时在家如果只准备两人晚餐时我多数都会准备沙拉,不但容易准备,而且也比较健康。最近迷上了烤鸡沙拉,连续三个星期,家里的二人晚餐必定会看到它的踪影。一般不爱吃蔬菜的人都会觉得吃沙拉是件非常痛苦的事,不过如果可以把不同的水果加入在沙拉里,鲜艳的颜色不但令人胃口大开,而且也让人比较容易接受。


之前准备卡疆鲜虾墨西哥塔可时买了罐卡疆调味料回来,味道非常好,我觉得用于烤鸡应该不错,  实验了几次,最后觉得要加些卡宴辣椒粉一起调味,让烤鸡吃起来带点微辣,会更美味。煮鸡胸肉是最重要是要控制煮的时间,煮过久的话会让鸡胸肉吃起来干干柴柴的。我将鸡胸肉每面烤三分钟,烤好后熄火让鸡胸肉继续留烤镬锅里休息,利用余温将鸡胸肉烤熟。我试了这方法好几次,每次烤出来的鸡胸肉都嫩嫩的很好吃。不过各家的火炉火力都不同,所以我的时间也只是供参考而已,如果要煮出嫩嫩的鸡胸肉就必须自行调整火力和时间了。









原本沙拉里是有加入胡桃的,我赶着拍照结果忘了放,
拍完照后才记起忘了放。



 

























烤鸡与草莓芒果鳄梨沙拉

(食谱参考The Craving Chronicles,做少许更改)

材料:
沙拉:
绿与红珊瑚生菜 150克
草莓 6粒(去蒂切片)
鳄梨 1粒(去皮切丁)
芒果 1粒(去皮切丁)
胡桃 1/4杯(烤香)

卡疆烤鸡:
鸡胸 1副(重约500克,切半)
卡疆调味料 2汤匙
卡宴辣椒粉 1/4茶匙
盐 1/4茶匙,或适量

酸醋调味汁:
意大利香醋 2汤匙
纯橄榄油 2汤匙
柠檬汁 1汤匙
蜂蜜1/2汤匙
盐 1/4茶匙

1. 酸醋调味汁:
在一个小碗里混合所有材料,除了橄榄油。搅拌调味汁,然后缓缓地加入橄榄油直到乳化,然后放置一旁待用。

2. 卡疆烤鸡:
在一个小碗里混合卡疆调味料、卡宴辣椒粉和盐。将混合香料搽于鸡胸肉,然后腌制1小时。在烤镬里加入2汤匙橄榄油,以中高火烧热。放入鸡胸肉,两面各烤3分钟左右,然后熄火,让鸡胸肉在烤镬里休息10分钟。取出鸡胸肉,斜切块备用。

3. 上桌:
把生菜、草莓、芒果和鳄梨分成两份,然后放入盘中。加入胡桃和烤鸡,淋上酸醋调味汁,马上享用!


份量:2人份




Grilled Chicken Salad with Strawberry, Mango and Avocado

(Recipe adapted from The Craving Chronicles, with some adjustments)

Ingredients:
Salad:
150 g green and red coral lettuce
6 strawberries, hulled and sliced
1 avocado, peeled and diced
1 mango, peeled and diced
1/4 cup pecan, toasted

Grilled chicken:
1 chicken breast, cut into half (about 500g)
2 tbsp cajun seasoning
1/4 tsp cayenne pepper
1/4 tsp salt, or to taste

Vinaigrette:
2 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/2 tbsp honey
1/4 tsp salt

Method:
1. Vinaigrette:
In a small bowl, combine all ingredients except olive oil. Whisk the mixture then slowly pour in olive oil, whisk until the mixture is emulsified. Set aside until ready to use.

2. Grilled chicken:
In a small bowl add cajun seasoning, cayenne pepper and salt. Rub the chicken breast with  the mix seasoning and marinade for 1 hour. Heat 2 tbsp of olive oil in a grill pan over medium high heat, place the chicken breast in the grill pan and grill for about 3 minutes on each side. Turn off the heat and leave the chicken breast in the grill pan and rest for 10 minute before slicing.

3. To serve:
Divide lettuce, strawberry, mango and avocado into two portions and place in serving plates. Add pecan and sliced grilled chicken. Drizzle with vinaigrette and serve immediately.


Serving: 2








This post is linked to the event Little Thumbs Up (Nov 2015 : Mango) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng from Spice Up My Kitchen.






2 comments:

  1. 你这碟烤鸡和salad看到我心花怒放,颜色搭配得真的很美,很吸引。。。每面烤3分钟,然后用余温把鸡胸肉烤熟,我会试试看。
    谢谢你连接小拇指,感恩!

    ReplyDelete

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