Mediterranean chicken salad with preserved lemons

Mediterranean chicken salad with preserved lemons might be a good recipe to expand your main course collection. Watching your figure? This gluten free and dairy free recipe has 480 calories, 32g of protein, and 25g of fat per serving. For $4.41 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from en.julskitchen.com has 145 fans. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you have parsley, extra virgin olive oil, celery, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is spectacular. Long Bean Salad With Fetan And Preserved Lemons, Moroccan Lemon Chicken with Preserved Lemons, and Moroccan Chicken With Preserved Lemons and Couscous are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

3 tablespoons of salted capers

1 carrot

1 stalk of celery

½ chicken breast (about 500 g)

6 tablespoons of extra virgin olive oil

8 new potatoes

1 bunch of parsley

½ lemon confit - lemon preserved in salt

A dozen radishes

½ red onion

2 bunches of salad

1 teaspoon of salt

1 tomato

Equipment:

pot

knife

bowl

Cooking instruction summary:

Fill a medium-sized pot of water. Add salt, a tomato cut in half, a stalk of celery, a carrot, an onion and a teaspoon of salt. When it reaches a rocking boil add the chicken breast and simmer over medium heat until cooked through. It will take about 40 minutes.Meanwhile bring to the boil another pot to cook the potatoes: boil them whole, without peeling them, until they can be pierced easily with a fork. Drain the potatoes and pass them under cold water to peel them more easily, then slice them.Prepare the marinade by blending or chopping with a knife parsley, rinsed capers, extra virgin olive oil and lemon confit.Drain the chicken breast: do not throw the broth, you can filter it and put it in the freezer and use it when you'll need it. Cut it into thin slices, or shred it with a fork.Drizzle the marinade over the still hot chicken and allow it some time to gain more flavour. Set aside.Meanwhile prepare the salad: wash the salad, squeeze the excess water and cut it, then put it in a large bowl. Add the sliced radishes, the sliced potatoes, the chicken with all the marinade and stir to mix. Leave the salad in the fridge for at least an hour, then serve it with extra marinade.

 

Step by step:


1. Fill a medium-sized pot of water.

2. Add salt, a tomato cut in half, a stalk of celery, a carrot, an onion and a teaspoon of salt. When it reaches a rocking boil add the chicken breast and simmer over medium heat until cooked through. It will take about 40 minutes.Meanwhile bring to the boil another pot to cook the potatoes: boil them whole, without peeling them, until they can be pierced easily with a fork.

3. Drain the potatoes and pass them under cold water to peel them more easily, then slice them.Prepare the marinade by blending or chopping with a knife parsley, rinsed capers, extra virgin olive oil and lemon confit.

4. Drain the chicken breast: do not throw the broth, you can filter it and put it in the freezer and use it when you'll need it.

5. Cut it into thin slices, or shred it with a fork.

6. Drizzle the marinade over the still hot chicken and allow it some time to gain more flavour. Set aside.Meanwhile prepare the salad: wash the salad, squeeze the excess water and cut it, then put it in a large bowl.

7. Add the sliced radishes, the sliced potatoes, the chicken with all the marinade and stir to mix. Leave the salad in the fridge for at least an hour, then serve it with extra marinade.


Nutrition Information:

Quickview
692k Calories
37g Protein
24g Total Fat
82g Carbs
47% Health Score
Limit These
Calories
692k
35%

Fat
24g
38%

  Saturated Fat
3g
24%

Carbohydrates
82g
27%

  Sugar
5g
7%

Cholesterol
80mg
27%

Sodium
966mg
42%

Get Enough Of These
Protein
37g
74%

Vitamin K
263µg
251%

Vitamin C
126mg
153%

Vitamin B6
2mg
117%

Vitamin A
4757IU
95%

Vitamin B3
18mg
92%

Potassium
2632mg
75%

Selenium
41µg
60%

Phosphorus
558mg
56%

Fiber
11g
46%

Manganese
0.88mg
44%

Magnesium
154mg
39%

Folate
134µg
34%

Vitamin B5
3mg
33%

Vitamin B1
0.48mg
32%

Iron
5mg
30%

Copper
0.61mg
30%

Vitamin E
3mg
25%

Vitamin B2
0.34mg
20%

Zinc
2mg
16%

Calcium
105mg
11%

Vitamin B12
0.25µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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