A couple a cool summer dishes

[Heba E. Husseyn]

MIXED CHICKEN SALAD AND CHICKPEA SALAD  


MIXED CHICKEN SALAD


Ingredients:

Boneless chicken breast 2 lbs cut into large cubes
Frozen peas 1 large pack
Fresh carrots  4 medium
Potatoes  3 medium to large
Apple - 1 medium
Canned pineapple pieces drained - half to 1 cup
Cucumber salad dressing
Tomatoe rings - few
Lettuce leaves - few
Hard boiled egg - 1 cut into rounds

Method:

Boil water and put the frozen peas into it for 5 minutes.  Drain and keep aside.

Scrape and cut carrots into rounds.  Peal and cut potatoes into medium sized cubes.  Boil carrots and potatoes.  When almost tender, drain, and keep aside.

Cut apple into quarters, remove the core and then cut into cubes or slices.  Keep aside.

Drain pineapple pieces.  Keep aside.

Wash chicken.  Boil it in a large cooking pot with minimal of water and standard seasoning - salt, pepper, HP sauce, garlic & ginger paste and pinch of mixed herbs.  When chicken is tender enough to break and about 2 or 3 tablespoons of stock remains, remove chicken from the cooker.  Let it cool for a while.  Then break it with a wooden spoon into big irregular pieces, and stir with the wooden spoon, mixing the spicy stock with the chicken pieces.  It should be somewhat dry. 

Next, put in all the cut vegetables and fruit pieces into the chicken pieces. 

Shake the bottle of cucumber dressing, and pour on over the chicken, veggie and fruits mixture.  After pouring about half of the bottle, stir gently with the wooden spoon.  If it seems dry, pour more.  Usually three-quarters of a bottle should be enough.  Add as much as desired according to individual taste.  Remember to stir gently and to the minimal so that the vegetable and chicken pieces don't break. But make sure the dressing is well blended.

Now, carefully, transfer this chicken mixture in a deep bowl serving dish.  Decorate with lettuce, sliced tomatoes and hard boiled egg rounds as desired. 

Serve cold with sliced bread or rolls and a cool glass of orange juice 



CHICKPEA SALAD


Ingredients:

Canned Chickpeas - 3 cans drained and washed
Potatoes 2 medium
Shan's chickpea (chat) spice mix - 1 tsp
Cummin powder - 1 tsp full
Red chilli powder - half tsp
Allspice - half tsp
Lemon - 1
Fresh corriander chopped - half cup
Onion - 2 medium cut into rings
Tomatoes - 2 medium cut into rounds

Method:

Peel and cut potatoes into medium cubes.  Boil till almost tender.  Drain and keep aside.

Drain and wash chickpeas.  Put it into a large bowl.  Also put in the boiled potatoes, all spices, onion rings, tomato rounds and fresh corriander.  Pour the juice of one sliced lemon over the chickpea mixture.  Mix gently with a wooden spoon for a minute or two, till everything is well blended.  Decorate with any left over onion rings, tomatoes or corriander if desired.  Serve as side dish. 

[Heba E. Husseyn]

P.S.  the picture of the chicken salad given is not that of a mixed salad.  It's only chicken with dressing and lettuce.  But the one I've given is more extensive 

Also, potatoes with chickpea salad is optional.  If you like, you can omit it.  But I like it with potatoes.

[Ruhi_Rose]

wow! what yummies.  and apparently low in calories. 

thanks dear Sis Heb