That old-fashioned chicken salad has adopted a new-fashioned Oriental accent. Grilled chicken is tossed with a healthy mix of oranges, spring onions, mangetout and lychees and is then crowned with a drizzle of smooth peanut dressing.
These chicken fingers are far superior to those that are store-bought. They're made with mini chicken fillets, coated in Italian-seasoned breadcrumbs, fried to perfection and served with a horseradish dipping sauce.
A fresh, satisfying chicken salad that makes a great filler for crusty baguettes.
An easy homemade Jamaican jerk sauce of soy, lime, orange juice and lots of spices makes a mouthwatering marinade for barbecued chicken.
This is a cold noodle dish - great for summer evenings, and can be made ahead.
A blend of cheesy breadcrumbs livens up chicken. These are good for chicken burgers or keep well cold for a picnic lunch.
This makes a healthy, colourful and filling lunch, served on top of lettuce.
Make this colourful, spicy salad the day before you serve it. Toss fusilli pasta with tomato juice, olive oil, vinegar, chilli powder and paprika, then add a mix of red and green peppers, sweetcorn, coriander, spring onions, Parmesan and chicken.
A very mango coronation chicken - always welcome in sandwiches and wraps.
An fairly easy to cook dish with a kick. Quite a healthy dish with plenty of vegetables and fairly cheap too. Just scale down the portions for fewer people. I tend to make it as described and chill the remainder for lunches.