Wednesday, 2 August 2017

Mexican Chicken Cobb Salad.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

So, we've been doing a lot of this salad thing this Summer.
Usually on a Wednesday which is when a salad is booked in on the weekly meal plan.
Yep, I am back on the meal planning band wagon. Basically, I realised that I was already meal planning because I plan out my what to shoot for the blog each week. So, I decided to then just fill in the rest of the days with different recipes that I had my eyeballs on and be done with it. 
My meal planning usually happens on a Saturday or Sunday. That way, I can make a shopping list of any ingredients that I need for the upcoming days. One thing I like to do first though, is go through the cupboards, fridge and freezer at home to see what can be used up there and then buy in anything fresh. So, yes. Weekly salads have only been happening because I've been meal planning.

And guys, I'm going to be honest with you. Sometimes I have to force myself to write up a plan on the weekend because yes, even though I write a food blog, my recipe inspiration can be low and I have no idea what to cook in the next week. For me, I usually base my plan on ingredients. So, I make sure to always have more vegetarian dishes happening in the week than meaty ones just because I'm trying to eat more veggies because apparantly they're good for you. I've also got this Wednesday salad thing going on. Ooh, and fish Fridays! Yep, they are a thing at our house. Although this week, we're having a haddock rice salad on the Wednesday and then mackerel pittas on Friday, so double fish points for us!

Anyway, let's talk all things Mexican chicken cobb salad. The ingredients and method may seem really long but I promise, you can pick and choose things as you please. The main stars here are the spiced chicken and the salad dressing with fresh coriander and lime. The rest is up to you! I went with boiled eggs, toasted beans, grilled sweetcorn, cherry tomatoes, cheese crumbs and shredded lettuce. But that's because those are the things I will actually eat raw. You? You do you. P.S. If salads aren't your thing (I totally get it especially on a cold day when all you want is something hot), throw everything into a soft tortilla wrap and call it a day.

A Simple List of Ingredients:

For the Spiced Chicken:
1. Red Chilli Powder
2. Paprika
3. Ground Cumin
4. Dried Oregano
5. Ground Coriander
6. Onion Granules
7. Garlic Granules
8. Salt and Pepper
9. Chicken Breast
10. Rapeseed Oil

For the Spicy Baked Tortilla Strips:

1. Flour Tortillas
2. Red Chilli Powder
3. Ground Cumin
4. Onion Granules
5. Garlic Granules
6. Salt and Pepper
7. Paprika
8. Ground Coriander
9. Dried Oregano
10. Rapeseed Oil

For the Salad Dressing:

1. Lime Juice
2. Extra Virgin Olive Oil
3. Chilli Flakes
4. Dried Parsley
5. Ground Coriander
6. Onion Granules
7. Garlic Granules
8. Salt and Pepper
9. Jalapeno
10. Fresh Coriander

For the Salad:

1. Eggs
2. Corn on the Cobb
3. Cherry Tomatoes
4. Cooked Beans
5. Baby Gem Lettuce
6. Wensleydale Cheese or Cheddar Cheese

Bismillah, let's begin!


We start with the main event - the spiced chicken. From your spice cupboard, take:
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Dried Oregano
1/2 teaspoon Ground Coriander
1/2 teaspoon Onion Granules
1/2 teaspoon Garlic Granules
1/2 teaspoon Salt
1/4 teaspoon Black Pepper


Give them a stir.


And, drizzle in 2 tablespoons Rapeseed Oil. You could also use olive or vegetable oil.


Stir the oil into the spices.


Take 1 large skinless and boneless Chicken Breast.


Add the spice paste to the chicken.


And, spread it all over the chicken. Leave to marinade for a few hours or cook straight away.


You can bake or grill the chicken but I chose to pan-fry it in a few tablespoons of Rapeseed Oil.


Brown the chicken on both sides for a few minutes over a medium high heat.


Then, cover the pan with a lid and turn the heat right down. Cook the chicken for 20-30 minutes until completely done.


Once cooked, remove from the pan and let it sit for at least 10 minutes before thinly slicing.


Next, another great addition to this Mexican chicken cobb salad are these crispy baked tortilla strips. To make them, get the oven on to 190C and grab 2 large Flour Tortillas.


Cut them into medium strips. I like using a pizza cutter for this.


To spice up the tortillas, from your spice cupboard, measure out:
1/4 teaspoon Red Chilli Powder
1/4 teaspoon Ground Cumin
1/4 teaspoon Onion Granules
1/4 teaspoon Garlic Granules
1/8 teaspoon Black Pepper
1/4 teaspoon Paprika
1/4 teaspoon Ground Coriander
1/4 teaspoon Dried Oregano
1/4 teaspoon Salt


Add in 1 tablespoon Rapeseed Oil.


Mix to make a paste.


Place the tortilla strips on a lined baking tray and drizzle over the spice paste. Toss so that the paste is evenly coating the tortillas and they're in a single layer.


Bake the strips for 10-15 minutes at 190C until golden brown and crispy.


Let the strips cool down - they will crisp up even more as they cool. Plus they make the best snack as you prep the rest of the salad.

Speaking of the salad, let's whisk up the dressing. Start by juicing 2 Limes into a bowl - about 50ml.

Pour in 90ml Extra Virgin Olive Oil.

Add in:
1/4 teaspoon Chilli Flakes
1/4 teaspoon Dried Parsley
1/4 teaspoon Ground Coriander
1/4 teaspoon Onion Granules
1/4 teaspoon Garlic Granules
1/4 teaspoon Salt
Pinch of Black Pepper

Finally, throw in 1 deseeded and chopped Jalapeno and a handful of chopped Fresh Coriander.

Whisk everything together in a bowl or shake everything up in a jar with a tight lid.

Now, for the rest of the salad ingredients. A traditional cobb salad contains boiled eggs so let's take 2 large Eggs, at room temperature.

Bring a pan of water to the boil.

Once boiling, turn the heat right down and add in the eggs. 

Cover with a lid and cook for 8-10 minutes depending on how firm you want the yolks. Drain, cool and peel.

I had to put sweetcorn in this salad as I love it toasted over a gas flame. Take 2 Corn on the Cobb.

Bring a pan of water to the boil. Add in the corn and boil for 5 minutes. Drain and let the corn cool and dry. 

Place the corn over a gas flame.

And, use a pair of tongs to toast the sweetcorn until toasted and charred all over.

Like this!

I like to slice the kernels off the cob and cut my eggs in half.


Next, slice up a handful of Cherry Tomatoes.


For extra veg, I like to toast up some tinned beans. Any will do but I used these rose coco beans.

I like to fry the beans in a hot pan with a little oil  until crispy. Add in a little salt and pepper too.

Our tomatoes and beans are ready!

Finally, take 2 heads Baby Gem Lettuce.

Chop them up!


I also like a little creamy cheese in this salad. Today, I went with Wensleydale because it's what was in the fridge but Cheddar is just as good.


Crumble or grate up the cheese.


And finally, the dressing!

I like to lay out all the dishes on the table and let everyone dig in and assemble their own pick and mix salad. Enjoy!

Mexican Chicken Cobb Salad.

Prep Time: About 45 minutes.
Cook Time: About 30 minutes.
Serves: About 3 people.

Ingredients

For the Spiced Chicken
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Paprika
1/2 teaspoon Ground Cumin
1/2 teaspoon Dried Oregano
1/2 teaspoon Ground Coriander
1/2 teaspoon Onion Granules
1/2 teaspoon Garlic Granules
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Rapeseed Oil
1 large skinless and boneless Chicken Breast
Rapeseed Oil, to cook

For the Spicy Baked Tortilla Strips
2 large Flour Tortillas, cut into medium strips
1/4 teaspoon Red Chilli Powder
1/4 teaspoon Ground Cumin
1/4 teaspoon Garlic Granules
1/4 teaspoon Onion Granules
1/8 teaspoon Black Pepper
1/4 teaspoon Paprika
1/4 teaspoon Ground Coriander
1/4 teaspoon Dried Oregano
1/4 teaspoon Salt
1 tablespoon Rapeseed Oil

For the Dressing
Juice of 2 Limes (50ml)
90ml Extra Virgin Olive Oil
1/4 teaspoon Chilli Flakes
1/4 teaspoon Dried Parsley
1/4 teaspoon Ground Coriander
1/4 teaspoon Onion Granules
1/4 teaspoon Garlic Granules
1/4 teaspoon Salt
Pinch of Black Pepper
1 Jalapeno, deseeded and chopped
Handful Fresh Coriander, chopped

For the Salad
2 large Eggs
2 Corn on the Cobb
Handful of Cherry Tomatoes
Cooked Beans, drained
2 heads Baby Gem Lettuce
Wensleydale Cheese, to taste

Cook the spiced chicken:
Stir together everything except the chicken. Add this to the chicken and coat well all over. Leave to marinade for a few hours or cook straight away. To cook, heat a little rapeseed oil in a pan. Brown the chicken on 1 minute per side then turn the heat down and cover with a lid. Cook for 20-30 minutes until completely cooked, flipping halfway. Let it cool for 10 minutes before thinly slicing.

Bake the spicy tortilla strips:
Pre-heat the oven to 190C. Mix together everything except the tortilla strips. Coat the tortilla strips with the spice mixture and place in a single layer on a lined baking tray. Bake at 190C for 10-15 minutes until golden brown and crispy. They will get more crispy as they cool.

Make the dressing:
Whisk together all the ingredients in a bowl. Done! You can also shake everything to combine in a jar with a tight lid.

Boil the eggs:
Bring a pan of water to the boil. Turn the heat down and add in the eggs. Cover with a lid and cook for 8-10 minutes depending on how firm you want the yolks. Drain, cool and peel.

Toast the corn:
Bring a pan of water to the boil and add in the corn. Boil for 5 minutes then drain. Let the corn cool and dry. Using a pair of tongs, toast the corn on a gas flame until toasted and charred all over. Slice the corn off the cob.

Toast the beans:
Heat a little oil in a pan. Drain the beans well and toast in the hot pan until crispy. Set aside.

Prep the rest of the salad:
Slice the cherry tomatoes in half. Thinly slice the lettuce. Crumble the cheese.

Eat:
Pile everything into a bowl or plate. Drizzle with the dressing and munch!

{adapted from half baked harvest}

Keep me in your duas please, and enjoy your salad!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

2 comments

  1. Wow this look so good and so yummy! plus the palette look so clean and i wish i could eat this right now! so so hungry now

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Design by Sadaf F K.