chicken, food blogging, food photography, recipes, salad, savoury, spices

Spicy Chicken Roulade with a Mango Salad and Dressing. Served on a bed of Quinoa.

Spicy Chicken Salad
Spicy chicken roulade with a mango salad and a mango and lemon dressing.

A quick and tasty chicken salad that’s perfect for an alfresco lunch or dinner.
The chicken can be served hot or cold and makes for a great picnic food also.
This is my first dish to incorporate Quinoa seeds. Quinoa is a wonderful, protein packed, alternative to rice and is gluten free. I will certainly be using it again as it went down well with my family of foodie guinea pigs – Quinoa originates from the Andes funny enough.

Ingredients: (Serves two)

Chicken Roulade:
1 large chicken breast or 2 small breasts.
30g unsalted butter.
Seasoning.
Juice of half a lemon.
For the filling:
2 cloves garlic sliced.
1 medium green chilli finely chopped.
15g fresh ginger chopped.
Juice of half a lime.
1 tsp ground coriander.
1 tsp ground cumin.
1 tsp ground turmeric.
1/2 tsp five spice.
1/4 teaspoon of coarse salt.
Pinch of black pepper.
2 tabls olive oil.
1 red onion finely chopped.

Mango Dressing:
140g of fresh mango.
Juice of half a lemon.
100ml warm chicken stock.
Seasoning.

Quinoa:
80g Quinoa seeds.
350ml chiken or veg’ stock.
Seasoning.

Garnish:
Fresh leaf salad.
10 Slices of red chilli.
4 wedges of lime.
Slices of fresh mango.
Sprigs of fresh coriander or parsley.
Drizzle of olive oil.

Method/cook:

Mango Dressing:
Put all the ingredients into a food processor and blitz until smooth.
Set aside in the refrigerator.

Quinoa: (I used tri-colour seeds)
Rinse the quinoa seeds in cold water.
Bring the seeds to a boil in the stock.
Once boiling simmer, with a lid, for 10 minutes.
Once cooked, drain, season and set aside.

The Roulade Filling:
In a pestle and mortar grind the garlic, chilli, ginger, salt and pepper.
Once ground, add the lime juice and the spices – combine and set aside.
In a frying pan, gently heat the olive and lightly fry the red onion until softened. Once the onions have softened, add your spice mix and lightly cook out the spices for 3 minutes. Set aside to chill in the refrigerator.
Note: A well chilled filling will be easier to roll later when forming the roulade.
Tip: Add a touch more oil if the pan becomes dry.

Prepare Chicken Breast:
Butterfly the chicken breast by slicing along its length. Only cutting halfway into the breast and opening out. (see images)
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Once you have butterflied the chicken breast, place it between two layers of cling film, or in a polythene bag. Flatten out the chicken breast using a rolling pin, meat mallet or tenderiser.  (see images)
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Don’t worry if the chicken breast has a tear or hole.
Once the chicken breast has been batted out, season with salt and black pepper. Now cover with a layer of your well chilled spicy filling. (see image)
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Roll up your breast meat and wrap tightly in a layer of cling film – twisting the ends. Wrap in a second layer of cling film and again twisting the ends. (see image)
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The roulade can be made in advance and stored in the refrigerator.

Cooking The Roulade:
Bring a pan of water to a simmer.
Place your roulade, in the cling film, in the simmering water and pop on a lid.
Simmer the roulade for 20 minutes.
I use a saute pan with a lid. (see image)
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The two ramekins stop the roulade from floating about in the simmering water – less risk of the cling film coming undone.
After twenty minutes remove the roulade, still in the cling film, and place in a cold frying pan. Leave the roulade to cool for 10 minutes then remove the cling film. Juices will run out when you cut the cling film.
Note: The roulade will contain juices that will run out when the cling film is removed. You want to retain them.
After removing the cling film, put the frying pan on a low heat and add the butter.
Lightly brown the roulade – being careful not to burn the butter.
Once the roulade has browned (see image) add the lemon juice and set aside to keep warm.
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Serving:
Serve slices of the chicken roulade on a bed of Quinoa.
Arrange fresh slices of mango with the salad leaves – spoon over some of the mango dressing.
Garnish with wedges of lime, coriander herb and slices of fresh chillis.
Drizzle with olive oil.

Enjoy!

5 thoughts on “Spicy Chicken Roulade with a Mango Salad and Dressing. Served on a bed of Quinoa.”

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