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)
1 large chicken breast or 2 small breasts.
30g unsalted butter.
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.
140g of fresh mango.
Juice of half a lemon.
100ml warm chicken stock.
80g Quinoa seeds.
350ml chiken or veg’ stock.
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.
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)
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)
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)
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)
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)
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.
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.