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Love Me Long Thyme Chicken Salad

Mood: Sexy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This is a Lebanese style chopped chicken salad, with thyme, garlic, paprika, lemon, and olive oil.

Time To Cook:
• Novice cook: 30 minutes (not including overnight marinade time)
• Experienced cook: 15 minutes (not including overnight marinade time)
The ancient Egyptians used thyme to preserve their dead pharaohs. They believed it was a symbol of great courage. The Greeks used to burn thyme as incense at sacred temples.

Thyme is a versatile healer. It's high on the list of anti-oxidant foods and is a traditional, natural medicine used to help with chest and respiratory problems such as bronchitis and coughs.

• 2 pounds of boneless chicken breast - cut into one inch pieces

• 5 cloves of crushed garlic

• 2 teaspoons of minced fresh thyme

• 1 teaspoon of paprika

• 1/2 teaspoon of cayenne pepper (omit if you don�t like spicy food)

• 1 teaspoon salt

• 1/2 teaspoon of freshly ground pepper

• 1/2 cup of fresh squeezed lemon juice

• 1/2 cup of extra virgin olive oil

• 1 heart of romaine lettuce, cleaned and chopped

• Balsamic vinegar

• 1 small red onion chopped

• 2 tomatoes chopped

• Bowl to mix and marinade the chicken

• Cast-iron pan or grill

Don't forget your measuring cups and spoons and cutting board!

Preparation (Do it!)
1) Combine the chicken, garlic, thyme, paprika, cayenne pepper, salt, pepper, lemon juice and olive oil in a bowl. Cover with plastic wrap and marinate overnight.

2) The next day, combine the lettuce, onion and tomato. Add a splash of oil and balsamic vinegar. Season with salt and pepper to taste, then set aside.

3) If you are grilling, you can put the pieces on metal or wooden skewers or rosemary twigs. Cook for 5-10 minutes on high turning every 3 minutes, or

4) If you are sauteing, cook over medium high heat until chicken is brown on each side. 5) Serve chicken hot over the cold salad.


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