Jamie Oliver burnt chicken san fran salad

This was the best salad ever. I’ve never been a fan of the quinoa (not only because I can’t say it, but because the few times I’ve had it, it has dominated the salad or been used in a salad so sparse in other ingredients and so bland, it has been boring and gluggy.)

I was given the Jamie Oliver 15 Minute book and DVDs years ago but have never got around to cooking anything. A chance watching on free to air TV, had this recipe featured. I had to give it a try. 

I’ve also never been a fan of smoky paprika, preferring the sweet, so if it wasn’t for the show on TV, I never would have cooked this. 

The flavours, the colours, the smells. Heaven. 

When I had started preparing the salsa and put the spices on the chicken, Dreamer came in and said the smells were making him hungry. The smell was divine!

I’m not going to list the steps if the recipe as I largely followed Jamie Oliver. But here’s some pointers. 

Of course it doesn’t take 15 minutes. But that’s OK. It really wasn’t that long, though I can’t say exactly how long. I didn’t time it as I prepared some bits before my guests arrived and, as luck would have it, had a power outage for two hours just before the guests came and then I was socialising while cooking.  You do need a food processor to moosh up the baby spinach, coriander, mint and spring onions. This spread through the quinoa, makes the quinoa edible. My salsa was a bit dry to I added a teeny little bit of water.

I used chicken thigh fillers not breast because they were on special. Also being smaller, they were quicker to cook and I am always worried about under cooking chicken. 

No cress in our fruit and veg shop, so I used snow pea sprouts instead. Like them better than the peppery cress anyway. 

Didn’t use chilli because one friend doesn’t eat it. 

I served some limes on the side, for extra juice. I didn’t have enough avo because they were not ripe so could only use half a large one which is a shame as more avo would have been better. 

The salad doesn’t really last or maybe we were left with too much quinoa. Anyway, it is nicer when the chicken and capsicum are warm. So eat it up quickly. 

Truely, this is a great one to serve with friends. It looks so impressive. I’ll be putting this one out again this summer before the mango season finishes. 

Advertisements

5 thoughts on “Jamie Oliver burnt chicken san fran salad

  1. I can attest to the scrumtiousness of this salad, being one of the chosen taste testers. Delicious! Thank you for your tasty creation.
    Highly recommended. (Goodness. Sound like I’m writing a review for Trip Advisor)

  2. Ooooh, that looks good as an entertainer salad! Even maybe a Christmas salad (we are always trying to collect interesting / involved salads for Christmas parties, BBQs etc.) Not maybe an everyday salad given the calorie/fat/carb count but definitely for special events. Might try it for Australia Day on the 26th!

    • Oh. Never looked at fat content. Isn’t it OK? No chicken skin. Only feta, yoghurt and a bit of olive oil! Lots of greens and fruit. OK, bit of avo.

      Give it a try. It’ll become a favourite.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s