Asian greens with chicken & crispy noodle salad

There's a hint of summer in every bite of this Asian-inspired poached chicken salad.

Preparation Time

20 - 30 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 4 single chicken breast fillets
• 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
• 1 bunch baby pak choy, leaves separated, finely shredded
• 110g (2 cups) trimmed bean sprouts
• 1 bunch fresh coriander, leaves picked
• 1 bunch fresh mint, leaves picked
• 125ml (1/2 cup) sweet chilli sauce
• 2 tbs fresh lime juice
• 1 x 100g pkt Chang's Crunchy Noodles

Method

1. Bring a large deep frying pan of water to the boil over high heat. Add the chicken and reduce heat to medium-low. Simmer for 10 minutes or until cooked through. Drain. Transfer to a plate. Set aside for 10 minutes to cool slightly.

2. Meanwhile, combine the cucumber, baby pak choy, bean sprouts, coriander and mint in a large bowl. Whisk together the sweet chilli sauce and lime juice in a small jug.

3. Finely shred the chicken. Add the chicken and noodles to the cucumber mixture. Drizzle the dressing over the salad and toss until well combined. Serve immediately.

Notes

• Time saving tip: Replace chicken breast fillets with 1 Woolworths Country Style Roast Chicken, skin and bones removed. Omit step 1.

• To shred pak choy, roll up a few leaves at a time and thinly slice crossways.

• Variation: Asian greens with prawns & crispy noodle salad Replace the chicken with 20 cooked prawns, peeled. Omit step 1.

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Cornmeal-Crusted Chicken with Pepian Sauce

Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole.

RECIPE INGREDIENTS

For Cornmeal-Crusted Chicken with Pepián Sauce:

4 tomatillos, husked and rinsed

1/4 cup diced onion

4 tablespoons pepitas (see Tip), divided

3 tablespoons chopped fresh cilantro, divided

1 clove garlic, peeled

1/2 cup reduced-sodium chicken broth

1/2 teaspoon salt, divided

2 tablespoons reduced-fat sour cream

4 boneless, skinless chicken breasts (1˜1 1/4 pounds), trimmed

1 large egg white

2 tablespoons water

1/2 cup yellow cornmeal

3 teaspoons canola oil, divided canola oil, divided

Tip: Hulled pumpkin seeds, also known as pepitas, are medium-dark green and have a delicate nutty flavor. They are sold salted, roasted and raw, and can be found in the bulk-foods section of natural-foods stores or Mexican groceries DIRECTIONS Place tomatillos, onion, 3 tablespoons pepitas, 2 tablespoons cilantro, garlic, broth and 1/4 teaspoon salt in a blender or food processor; process until smooth. Transfer to a medium saucepan and cook over medium-high heat, stirring occasionally, until reduced to about 3/4 cup, 12 to 15 minutes. The mixture will resemble a thick paste. Remove from the heat and stir in sour cream. Set aside. Meanwhile, place one piece of chicken at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness. Whisk egg white and water in a shallow dish until combined. Whisk cornmeal and the remaining 1/4 teaspoon salt in another shallow dish. Dip each chicken breast in egg white, then dredge in cornmeal, turning to coat evenly. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Cook 2 pieces of the chicken until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and tent with foil to keep warm. Wipe out the pan, reduce the heat slightly and repeat with the remaining oil and chicken. Serve the chicken with the reserved sauce and garnish with the remaining 1 tablespoon pepitas and 1 tablespoon cilantro. Nutrition Facts per Serving Yield: Yield: 4 servings Calories: 315 Fat. Total: 14g Protein: 31g Carbohydrates, Total: 17g Fat, Saturated: 3g Fiber: 2g Cholesterol: 66mg Sodium: 468mg % Cal. from Fat: 40%

Stuffed Avocados

Forget the bread; next time you're serving chicken (or seafood or tuna) salad for lunch, try mounding it in an avocado half instead.

RECIPE INGREDIENTS

2 medium avocados, halved and pits removed

1 cup prepared seafood, tuna or chicken salad

DIRECTIONS

Top each avocado half with 1/4 cup of the salad Nutrition Facts per Serving Yield: Yield: 4 servings Calories: 175 Fat. Total: 14g Protein: 7g Carbohydrates, Total: 9g Fat, Saturated: 2g Fiber: 6g Cholesterol: 21mg Sodium: 117mg % Cal. from Fat: 72%

Blueberry-Coconut-Macadamia Muffins

The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness.

Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

RECIPE INGREDIENTS

1/4 cup unsweetened coconut

2 tablespoons plus 3/4 cup all-purpose flour, divided

2 tablespoons plus 1/2 cup brown sugar, divided

5 tablespoons chopped macadamia nuts, divided

2 tablespoons canola oil, divided

1 cup whole-wheat pastry flour (see Source) or whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 large egg white

3/4 cup nonfat buttermilk (see Tip)

2 tablespoons butter, melted

1/2 teaspoon coconut or vanilla extract

1 1/2 cups fresh or frozen (not thawed) blueberries DIRECTIONS Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. Nutrition Facts per Serving Yield: Yield: 12 muffins Calories: 202 Fat. Total: 9g Protein: 4g Carbohydrates, Total: 28g Fat, Saturated: 3g Fiber: 2g Cholesterol: 23mg Sodium: 122mg % Cal. from Fat: 40%

Baked Shells with Pesto, Mozzarella, and Meat Sauce

Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.

RECIPE INGREDIENTS

1 tablespoon cooking oil

1 onion, chopped

1 pound ground beef

2 cups chopped canned tomatoes, drained (from one 28-ounce can)

1 1/2 teaspoons salt

1/2 cup store-bought or homemade pesto

3/4 pound medium pasta shells

6 ounces mozzarella cheese, grated (about 1 1/2 cups)

1/4 cup grated Parmesan DIRECTIONS Heat the oven to 400 degrees F. Oil a large baking dish (about 9 by 13 inches). In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat. Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto. Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes. Variation: Almost any relatively soft, mild cheese will taste good here. You might try fontina in place of the mozzarella, or even Gouda or Havarti.

Chicken & White Bean Salad

Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.

Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.

RECIPE INGREDIENTS

For Vinaigrette:

1 medium clove garlic

1/4 teaspoon salt

5 tablespoons extra-virgin olive oil

6 tablespoons fresh orange juice, plus more to taste

1/4 cup white-wine vinegar or red-wine vinegar

1 tablespoon Dijon mustard

For Salad:

1 15-ounce can cannellini or other white beans, rinsed and drained

2 1/2 cups diced cooked chicken breast (see Tip)

2 cups diced zucchini and/or summer squash (about 2 small)

1 1/2 cups diced celery

1/4 cup finely diced ricotta salata, halloumi (see Shopping Tip, above) or feta cheese

1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)

1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish

salt & freshly ground pepper to taste (optional)

2 cups torn escarole or romaine lettuce

2 cups torn radicchio leaves

Tip: : To poach chicken breasts, place about 1 pound boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Ricotta salata and halloumi are both firm, salted cheeses that can be found at large supermarkets and cheese shops. DIRECTIONS To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature. To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired. Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

Chicken, Charred Tomato & Broccoli Salad

The simple but substantial main-course salad gets its goodness from smoky skillet-blackened tomatoes and a dressing prepared right in the pan—maximizing all the flavor from the tomatoes. Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.

RECIPE INGREDIENTS 1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1) 4 cups broccoli florets 1 1/2 pounds medium tomatoes 2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided 1 teaspoon salt 1 teaspoon freshly ground pepper 1/2 teaspoon chili powder 1/4 cup lemon juice DIRECTIONS Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces. Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes. Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits. Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.

Chicken Divan

Once the signature dish of a New York restaurant, the Divan Parisienne, Chicken Divan became a party favorite. Here, its richer elements are streamlined, without sacrificing taste. RECIPE INGREDIENTS 1 1/2 pounds boneless, skinless chicken breast 1 tablespoon extra-virgin olive oil 2 cups diced leek, white and light green parts only (about 1 large) 1/2 teaspoon salt 5 tablespoons all-purpose flour 1 14-ounce can reduced-sodium chicken broth 1 cup 1% milk 2 tablespoons dry sherry (see Ingredient note) 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground pepper 2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped 1 cup grated Parmesan cheese, divided 1/4 cup reduced-fat mayonnaise 2 teaspoons Dijon mustard Tip: To clean leeks: Trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor. The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

DIRECTIONS Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray. Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces. Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard. Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.