Chicken Salad Recipie Biography
Source: (Google.com.pk)
SALAD. Although the ancient Greeks and Romans did not use the word "salad," they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil, and herbs. Pliny the Elder in Natural History, for instance, reported that salads (acetaria) were composed of those garden products that "needed no fire for cooking and saved fuel, and which were a resource to store and always ready" (Natural History, XIX, 58). They were easy to digest and were not calculated to overload the senses or stimulate the appetite.
The medical practitioners Hippocrates and Galen believed that raw vegetables easily slipped through the system and did not create obstructions for what followed, therefore they should be served first. Others reported that the vinegar in the dressing destroyed the taste of the wine, therefore they should be served last. This debate has continued ever since.
The cookery writer Marcus Apicius of the first century C.E. offered several salad recipes, some of which were unusual. His recipe for "bread salad" covers the bottom of a large salad bowl with bread, then adds layers of sliced chicken, more bread, sweetbreads, shredded cheese, pine nuts or almonds, cucumber slices, finely chopped onions, then finishes with another layer of bread. A dressing made of celery seed, pennyroyal, mint, ginger, coriander, raisins, honey, vinegar, olive oil, and white wine is poured over the salad. Another dressing Apicius used on lettuce was a cheese sauce that included pepper, lovage, dried mint, pine nuts, raisins, dates, sweet cheese, honey, vinegar, garum (fish sauce), oil, wine, and other ingredients. Other Roman salads were similar to present-day ones, such as lettuce and cucumbers or raw endive dressed with garum, olive oil, chopped onion, and vinegar or a dressing of honey, vinegar, and olive oil. Roman salad dressings eventually became more complex. Apicius gave a recipe for one containing ginger, rue, dates, pepper, honey, cumin, and vinegar. With the fall of Rome, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days and as medicinal correctives.
Many medical professionals did not approve of fresh fruits and uncooked vegetables. Both were considered "cold" in the humoral system of medicine. To counter this coldness, salads were seasoned with salt and olive oil, which were thought to be "hot," thus counteracting the coldness of the raw fruits and vegetables. However, this health concern continued into the nineteenth century.
SALAD. Although the ancient Greeks and Romans did not use the word "salad," they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil, and herbs. Pliny the Elder in Natural History, for instance, reported that salads (acetaria) were composed of those garden products that "needed no fire for cooking and saved fuel, and which were a resource to store and always ready" (Natural History, XIX, 58). They were easy to digest and were not calculated to overload the senses or stimulate the appetite.
The medical practitioners Hippocrates and Galen believed that raw vegetables easily slipped through the system and did not create obstructions for what followed, therefore they should be served first. Others reported that the vinegar in the dressing destroyed the taste of the wine, therefore they should be served last. This debate has continued ever since.
The cookery writer Marcus Apicius of the first century C.E. offered several salad recipes, some of which were unusual. His recipe for "bread salad" covers the bottom of a large salad bowl with bread, then adds layers of sliced chicken, more bread, sweetbreads, shredded cheese, pine nuts or almonds, cucumber slices, finely chopped onions, then finishes with another layer of bread. A dressing made of celery seed, pennyroyal, mint, ginger, coriander, raisins, honey, vinegar, olive oil, and white wine is poured over the salad. Another dressing Apicius used on lettuce was a cheese sauce that included pepper, lovage, dried mint, pine nuts, raisins, dates, sweet cheese, honey, vinegar, garum (fish sauce), oil, wine, and other ingredients. Other Roman salads were similar to present-day ones, such as lettuce and cucumbers or raw endive dressed with garum, olive oil, chopped onion, and vinegar or a dressing of honey, vinegar, and olive oil. Roman salad dressings eventually became more complex. Apicius gave a recipe for one containing ginger, rue, dates, pepper, honey, cumin, and vinegar. With the fall of Rome, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days and as medicinal correctives.
Many medical professionals did not approve of fresh fruits and uncooked vegetables. Both were considered "cold" in the humoral system of medicine. To counter this coldness, salads were seasoned with salt and olive oil, which were thought to be "hot," thus counteracting the coldness of the raw fruits and vegetables. However, this health concern continued into the nineteenth century.
Homemade mayonnaise is divine, and it's so easy, you won't settle for anything else after you try it. You can make mayonnaise in a blender, in a food processor. Many people love the taste of chicken salad. It is great for a picnic, an ordinary lunch or anytime you just want a bite to eat.
Chicken Salad Recipie
Ingredients
Chicken breast 1 cup (boiled, shredded)
Tomato 2
Spring onion 2
Apple 2
Mayonnaise 4 tbsp
Cream 2 tbsp
Salt to-taste
Dakni mirch 1/4 tsp
Caster sugar 1 tbsp
Ice burg lettuce 5-6 leaves
Cucumber 2
Carrot 2
For mayonnaise:
Egg 1
Oil 1 cup
Mustard paste 1/2 tsp
Vinegar 1 tbp
Salt 1/2 tsp
Black pepper 1/2 tsp
Caster sugar 1 tsp
Cooking Directions
For mayonnaise: In a blender add egg, black pepper, salt, sugar, mustard paste.
Then blend and add the oil, drop by drop, to the egg yolk mixture.
When turn into thick form add vinegar and oil.
Blend again, now mayonnaise is ready.
For salad: In a bowl add all ingredients, mix well.
Keep the bowl in the refrigerator to chill.
When the salad gets chilled then take out.
Garnish then serve.
Asian Chicken Salad (Quick and easy version of an Asian dressing by whirring all these together in the food processor: 2 tablespoons sugar, 1 teaspoon salt, ¼ cup oil, 3 tablespoons white vinegar, ½ cup chunky peanut butter, 1 tablespoon hoison, 1 tablespoon soy sauce, and about ⅓ cup water.)
Nice and easiest way to serve your guests in tea parties or Eid. Lightly marinated chicken wrapped in homemade rotis is surely a very appetizing.
Chicken Salad Wrap
Ingredients:
Chicken breast 2
Salt to taste
Black pepper ½ tsp
Lemon juice 1 tsp
Mustard paste ½ tsp
Ginger garlic paste ½ tsp
Oil 1 tbsp
Roti 4
Margarine 1 tbsp
Salad leaves 2 - 3
Ketchup 4 tsp
Cooking Directions:
Take chicken breast, cut into Julian.
Now take a bowl, put ginger garlic paste, mustard paste, lemon juice, salt and pepper.
Put the Julian cut chicken and marinate it for 10 minutes.
In a pan heat oil, put the marinated chicken into the pan and cook till all juiced absorbed in chicken.
Take a roti spread margarine, put some sautéed chicken pieces.
Put a sliced lettuce leaves and a tbsp of tomato ketchup.
Now roll the roti, your chicken salad wrap is ready.
The one salad that truly has it all. Indonesian Chicken Salad, just follow the recipe simple and easy step for prepration of this tasty dish recipe provided by Sharmeen.
Indonesian Chicken Salad Recipie
Ingredients:
Chicken fillet 250 gms
Lemon juice 1 tbsp
Salt to taste
Pepper as required
Peanut oil 2 tbsps
For the dressing
Garlic crushed and chopped finely 2 cloves
Onion chopped finely 1
Red chilli deseeded and finely chopped 1
Piece ginger 2 cm
Sesame oil 1 tbsp
Peanut butter 125 gms
Water as required
Salt as required
Black Pepper as per taste
For the greens
Ice berg lettuce 1/2 chopped roughly
Carrot cut very fine 1
Celery 2 sticks with leaves cut into slices
Sesame Seeds 1 tbsp ligtly toasted
Cooking Directions:
Cut the chicken into pieces. season with salt and pepper and lemon juice.
Heat oil in a pan and fry the chicken till lightly browned.
Remove onto kitchen towel and leave aside to cool.
For the dressing heat the sesame oil in a fry pan and add half the onion and ginger fry till transparent
Now add the garlic and chilli saute for a minute and add the peanut butter and water.
Whisk throughly to combine and cook on high heat whisking constantly till creamy .
Season with salt and pepper and leave aside to cool.
Arrange the vegetables on a plate and add the remaining onion as well.
Layer the chicken pieces on top of the greens and pour over the peanut sauce.
Scatter the lightly toasted sesame seeds on top and garnish with the celery leaves.
The one salad that truly has it all. Indonesian Chicken Salad, just follow the recipe simple and easy step for prepration of this tasty dish recipe provided by Sharmeen.
Indonesian Chicken Salad Recipie
Ingredients:
Chicken fillet 250 gms
Lemon juice 1 tbsp
Salt to taste
Pepper as required
Peanut oil 2 tbsps
For the dressing
Garlic crushed and chopped finely 2 cloves
Onion chopped finely 1
Red chilli deseeded and finely chopped 1
Piece ginger 2 cm
Sesame oil 1 tbsp
Peanut butter 125 gms
Water as required
Salt as required
Black Pepper as per taste
For the greens
Ice berg lettuce 1/2 chopped roughly
Carrot cut very fine 1
Celery 2 sticks with leaves cut into slices
Sesame Seeds 1 tbsp ligtly toasted
Cooking Directions:
Cut the chicken into pieces. season with salt and pepper and lemon juice.
Heat oil in a pan and fry the chicken till lightly browned.
Remove onto kitchen towel and leave aside to cool.
For the dressing heat the sesame oil in a fry pan and add half the onion and ginger fry till transparent
Now add the garlic and chilli saute for a minute and add the peanut butter and water.
Whisk throughly to combine and cook on high heat whisking constantly till creamy .
Season with salt and pepper and leave aside to cool.
Arrange the vegetables on a plate and add the remaining onion as well.
Layer the chicken pieces on top of the greens and pour over the peanut sauce.
Scatter the lightly toasted sesame seeds on top and garnish with the celery leaves.
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Chicken Salad Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
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