B. Robinson - Oh My CookBook! Best Chicken Recipes: 50 Delicious and Easy Poultry Dishes

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Oh My CookBook!

50 Best Chicken Recipes

Alice B. Robinson

Copyright 2020 Alice B. Robinson

All rights reserved
The characters and events portrayed in this book are fictitious. Any similarity to real persons, living or dead, is coincidental and not intended by the author.
No part of this book may be reproduced, or stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without express written permission of the publisher.
Printed in the United States of America

Contents

Mandarin Chicken Salad

Prep: 5 mins

Cook: 10 mins

Servings: 2

Ingredients:

1 mandarin
4 oz (100 g) arugula
chicken breast
2 slices of white bread
lemon (juice)
2 tsp dijon mustard
4-5 tbsp vegetable oil
1 pinch of coriander seeds
salt and pepper to taste

How to do:

1. Place arugula and pitted mandarin slices in a salad bowl.

2. Dice 2 slices of bread and fry for 5-7 minutes in a pan with 1-2 tbsp of vegetable oil until golden brown.

3. Cut half the chicken breast into slices as thin as possible at a 45 degree angle.

4. Sprinkle a little lemon juice over the chicken and season with salt and pepper to taste.

5. Preheat a skillet with 2 tbsp vegetable oil and fry the chicken breast until ready.

6. For dressing, combine dijon mustard, remaining lemon juice and salt a little. Stir until smooth.

7. Add fried chicken and croutons to a salad bowl to tangerines and arugula.

8. Then add 1 pinch of coriander, it will perfectly complement the taste of the salad.

9. Add 1 tbsp dressing and 2 tbsp vegetable oil.

Tabbouleh Salad with Chicken

Prep: 10 mins

Cook: 25 mins

Servings: 2

Ingredients:

4 oz (100 g) ouscous
1 chicken thighs
1 tomato
onion
2 tbsp vegetable oil
lemon (juice)
1 bunch parsley
salt and pepper to taste

How to do:

1. Season the chicken thigh with salt and pepper to taste, bake in the oven at 360 (180) for 20 minutes. If desired, you can also fry the chicken in a skillet. When the cooked meat has cooled, separate it from the bone and cut into small pieces.

2. Steam the couscous in boiling water in a 1: 2 ratio for 5 minutes. Then put the prepared cereal into a bowl and let cool.

3. Chop the onion finely, cut the tomatoes into small cubes. Separate the parsley leaves from the stems, rinse well and chop finely.

4. Transfer all ingredients to a salad bowl and season with lemon juice and vegetable oil.

Chicken Salad with Dried Fruit

Prep: 25 mins

Cook: 5 mins

Servings: 2

Ingredients:

2 chicken thighs
4 oz (100 g) lettuce
1 tsp honey
cup chopped walnuts
cup dried apricots
cup dried figs
2 tomatoes
salt to taste

For the sauce:

cup plain yogurt

1 tomato

1 tbsp vegetable oil

How to do:

1. Separate the chicken thigh meat from the bone, salt and brush with honey. Bake in an oven at 360 (180) for 20 minutes. Let cool and cut into small pieces.

2. Cut the tomatoes into slices, cut the figs and dried apricots into small pieces. Tear lettuce leaves by hand or cut into large pieces.

3. Prepare the sauce. Use a blender to beat the yogurt with tomato and vegetable oil. In a bowl, combine lettuce, nuts, dried apricots, figs and tomatoes.

4. Place the salad on plates, put the chopped chicken on top and pour over the sauce.

Chicken Liver Salad with Orange

Prep: 15 mins

Cook: 10 mins

Servings: 2

Ingredients:

1 lb (450 g) chicken liver
1 orange (juice and zest)

7 oz (200 g) oyster mushrooms

2 tbsp vegetable oil (for frying)

7 oz (200 g) fresh cilantro

salt and pepper to taste

How to do:

1. Rinse the orange well, cut off a thin layer of zest and chop it finely. Squeeze the juice out of the orange.

2. Rinse the liver and peel off films and fat, salt, pepper and soak in orange juice for 15 minutes.

3. While the liver is marinating, fry the chopped oyster mushrooms with salt and pepper in a pan for 5-10 minutes.

4. Drain the liver and fry it in a skillet with vegetable oil until ready.

5. In a salad bowl, combine the cooked liver, fried mushrooms, orange zest, and chopped cilantro. Season with salt and pepper to taste.

Waldorf Chicken Salad

Prep: 10 mins

Cook: 5 mins

Servings: 2

Ingredients:

7 oz (200 g) chicken breast
2 stalks of celery
1 apple (red)
1 apple (green)
5 oz (150 g) salad kit
cup chopped walnuts
1 tbsp mustard
2 tbsp sour cream
1 tbsp vegetable oil (for frying)
salt and pepper to taste

How to do:

1. Cut the chicken breast into small thin pieces, salt, pepper and fry until golden brown in a pan with sunflower oil.

2. Wash the apples, remove the cores and cut them into small slices. Cut the celery stalks into thick slices. For the sauce, mix the mustard and sour cream.

3. In a salad bowl, mix a salad kit, apples, celery and walnuts. Add chicken and sauce, stir and serve. When serving, add salt, pepper and some more nuts to taste.

Grilled Chicken Salad

Prep: 25 mins

Cook: 5 mins

Servings: 2

Ingredients:

9 oz (250 g) romaine lettuce
9 oz (250 g) chicken thighs (boneless, skinless)
4 oz (100 g) bread (white baguette)
6 oz (170 g) tomatoes
2 tbsp olive oil
salt and pepper to taste

How to do:

1.Season the chicken with salt and pepper and grill until ready.

2.Cut the baguette into small pieces and grill until golden brown. Cut the romaine salad in half lengthwise and grill for 1-2 minutes.

3.Place lettuce leaves on a plate, add pieces of fried chicken, baguette and chunks of tomatoes. Season with olive oil, add salt and pepper if necessary.

Grilled Vegetable and Chicken Salad

Prep: 10 mins

Cook: 5 mins

Servings: 2

Ingredients:

5 oz (140 g) red cabbage
1 tbsp orange or lemon marmalade
1 red onion
2 tbsp soy sauce
1 tomato (small)
7 oz (200 g) chicken breast
4 oz (100 g) bell pepper
5 oz (140 g) oyster mushrooms
chili powder to taste
olive oil (for frying)
salt to taste
greens (for serving)

How to do:

1. Chop the red cabbage, mash it with your hands so that it gives juice and mix with the marmalade.

2. Cut the red onion into large slices and hold them together with toothpicks so that they do not disintegrate during cooking.

3. Marinate large slices of onion, tomato, sweet pepper and oyster mushrooms in soy sauce for 10 minutes.

4. Saute the pickled vegetables in a grill pan with a little olive oil. Then, grill the chicken breast until golden brown and cut into pieces.

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