Tag: chicken

Chicken Caesar Salad – crouton-free

Emma7 Comments

picture of chicken caesar saladEaster greetings to you all… here’s an idea for lunch or dinner for you. Now, Caesar salad without the croutons?! C’est sacrilege, surely? But if you follow a low-carb diet, the concept of tearing up the rule book on food is one you embrace.

I’m back from a terrific few days in the Scottish Borders (abbey-visiting a-plenty), and my favourite meals while there was a Chicken Caesar salad I had in the Townhouse in Melrose. Now that one did feature croutons, albeit small ones, but the dressing and the juicy chicken made it stick out.

I decided to re-create it at home. Issue one—chicken breast, a dry and often flavour-free meat. Issue two—my husband hates anchovies and they’re are often added to the salad or at least the traditional dressing.

Poached, not fried or roasted chicken

To avoid dry chicken, I poached mine in chicken stock (I used two cubes) with a handful of sage and thyme added to the cooking liquor. And to make an anchovy-free dressing*, I found an American recipe online and adapted it.

Here it is—crouton-free Chicken Caesar Salad suitable for low-carb and gluten-free diets.

Chicken Caesar Salad

  • Servings: 2
  • Difficulty: easy
  • Print

<em>A fresh, light recipe that is still filling and perfect for a late spring or summer dinner</em>.


Ingredients

  • 2 chicken breasts (the best quality you can afford)
  • 500ml chicken stock
  • Handful fresh sage leaves and several thyme twigs)
  • 3 rashers smoked back or streaky bacon
  • 2 Little Gem lettuces
  • 10 baby plum or cherry tomatoes
  • 30g Parmesan shavings

Dressing

  • 4tbsp mayonnaise
  • 1tbsp fresh lemon juice
  • 1tsp Worcestershire sauce
  • 1tsp Dijon mustard

Steamed green beans to serve (and boiled new potatoes for your carb-lovers).

  1. Bring the chicken stock to a simmer and add the breasts. Depending on their thickness, they will take 10-15 minutes to cook, but you shouldn’t have any pink meat remaining.
  2. Meanwhile, wash the Little Gem lettuces and pull off the outer leaves. Use them to line a wide bowl so you have a ‘tray’ for your salad. Shred the rest of the leaves finely, slice the tomatoes and put in a bowl with the lettuce. Add the Parmesan shavings. Whisk together the dressing ingredients and toss the salad to coat it evenly with the dressing.
  3. Grill the bacon until crispy. Once the chicken is cooked, chop or slice it and add to the plate. Top with the grilled bacon (one and half slices each).

About 5-7g carbs per serving.

Please note—the dish is high in protein and protein can affect your blood sugar levels after a few hours. Test your blood glucose accordingly. Our book The Diabetes Diet outlines how to deal with the protein content in meals.

 

*Ssh, don’t tell my husband one of the main ingredients in Worcestershire sauce is… you guessed it, anchovies.

Low-Carb Chicken Wings via Yummy Lummy

Emma7 Comments

A super-duper low-carb options for chicken fans from Yummy Lummy…

Super hot and spicy chicken wings that are low carb too Spicy chicken wings were on my mind all day after I watched Megatoad (aka Matt Stonie) eating sixty-five (65) chicken wings on his YouTube channel. He starts mild and steps up to the really hot and spicy chicken wings towards the end and then […]

via Super hot and spicy chicken wings that are low carb too — Yummy Lummy

Jovina cooks Italian: Summer eating

kaitiscotland1 Comment

 

Riesling Chicken Stew

kaitiscotland3 Comments

Alsace_Riesling_2007

Riesling Chicken Stew

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 tbsp  olive oil
  • 4 chicken portions
  • 15g smoked, streaky bacon, chopped
  • 12 shallots
  • 1 teaspoon tarragon
  • 1tbsp flour
  • 150ml Riesling or dry white wine
  • 500ml hot chicken stock
  • 3 tbsp creme fraiche
  1. Heat half the oil in a large pan and fry the chicken in batches, over a medium heat until golden. Set aside.
  2. Put the bacon in the same pan and fry gently to release its fat. Turn heat to medium, add the shallots and cook for 5 min, stirring occasionally, until both are lightly coloured.
  3. Remove the leaves from the tarragon and set aside. Sprinkle over flour and stir to absorb the juices. Cook for 1 min, then gradually add the white wine, stock, and tarragon stalks. Return chicken to pan, cover and simmer over a gentle heat for 45 min to 1 hr until chicken is cooked through.
  4. Remove chicken, bacon and shallots with a slotted spoon and keep warm. Discard tarragon stalks. Simmer sauce rapidly until reduced by half. Stir in the creme fraiche and tarragon leaves. Season to taste.
  5. Turn off the heat, then return the chicken, bacon and shallots to the pan. Serve with veg.