Not properly prepared chicken meat is often very dry. So how to prepare it to be sure that it is juicy and full of flavour? The best way to get the meat juicy is to marinate it first before baking or frying. There are various ingredients from which you can make marinade. Depending on what flavour you want to obtain, different spices can be used. The meat can be flavoured with herbs, it can be spicy or mild by using e.g. yoghurt.
In the recipe below, I marinated the chicken in a marinade made from yogurt, soy sauce and peanut butter. After frying, the chicken was tender and very juicy.
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Ingredients for chicken and leek salad.
- 700 g chicken breast
- 1 big leek (300 g)
- a can of sweetcorn (280 g)
- small bunch of fresh dill
Sauce:
- 6 tablespoons of natural yoghurt
- 1/4 teaspoon of salt
- 1 clove of garlic
Marinate:
- 2 tablespoons of natural yoghurt
- 1/2 teaspoon of salt
- 4 tablespoons of soy sauce
- 3 tablespoons of peanut butter
How to make chicken and leek salad.
Dice the chicken into medium-sized cubes and put them in a bowl. Combine salt, soy sauce, natural yogurt and peanut butter in a cup. Pour the marinade from the cup over the chopped chicken in the bowl. Stir and set it aside in the fridge for one hour. After that, take it out and place it on a warmed up frying pan. Fry the meat over a high heat, stirring occasionally. The meat should become slightly brown, even burnt a little here and there. After a few minutes, remove the meat from the heat and let it cool down.
Cut the leek into small stripes and place it into a bowl. Pour boiling water over it, cover it with a lid, and let it sit for a minute. Next, pour the leek into a colander, drain it and let it cool down. When the leek is cold, drain any excess water from it on a paper towel.
Combine natural yoghurt with mashed garlic and a pinch of salt in a cup.
Drain the sweetcorn from the brine.
Place layers of leek, chicken and sweetcorn in a bowl, and pour the yoghurt sauce from the cup over each layer. Sprinkle the salad with fresh dill on top.
Good to know when making chicken and leek salad.
You can replace the chicken with turkey, however the turkey may take a little longer to cook.
Instead of frying the chicken in a pan, you can grill it in the oven. I recommend that you burn the meat slightly, as it will help the salad to acquire a more intense flavour.
In total, you should make at least two layers of leek, chicken and sweetcorn.
Do you like salads with chicken? If so, try our recipe for Pasta salad with boiled chicken.
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