Shredded Chicken Kale Salad Recipe

At Bites we love this Shredded Chicken Kale Salad. And our customers do too. We usually vary the salads we offer every week but when we made this one for the first time, people liked it so much we had to repeat it the next week.

Kale is known to be a “super-food”, a vegetable which has so many nutrients per portion that eating it is a MUST. We use it in many ways, such as in our Kale Avocado Salad, or making kale crisps to go on the side with our ciabatta. But we never could imagine the success of this Shredded Chicken Kale Salad. Maybe it is the kale well dressed with a mix of sweet soy sauce dressing, or the contrast of the fresh juicy clementines with the chili roasted cashews.

Pay attention to the video because you are going to love this salad.

Shredded Chicken Kale Salad

Ingredients:

BCH shredded chicken kale salad

  • Kale
  • Cooked Chicken Breast (shredded)
  • Clementines
  • Chili Roasted Cashews
  • Spring onion
  • Coriander
  • Brown sugar & soy sauce dressing

Instructions:

  • Roast the cashews: Heat your oven to about 160c fan. Chop your chili into small pieces and scatter them over some unsalted cashews on a roasting tray. Drizzle the cashews and chilli with a  little olive oil. Roast cashews and chilli for about 15-20 minutes or until their colour changes to a golden brown.
  • Soy sauce dressing: add four spoons of brown sugar to 50 cl. of soy sauce. Stir the mix until the sugar dissolves in the soy sauce. Please note; this will give you sauce for more portions. Just refrigerate the sauce and use it within a week.
  • Now, the salad: Put the kale in a bowl and add the dressing. Massage the kale with your hands -remember to wash them before-, squeezing the kale to tenderize it which helps also absorb the dressing properly. With this massage the kale will be softer to eat.
  • Cook your chicken breast and shred it. Steaming the chicken is always the healthier option and it leaves it nice and moist.
  • Put the dressed kale on a dish and add the other ingredients: the shredded chicken breast, clementine segments, the chili roasted cashews and some chopped spring onion and coriander to garnish the top.
  • Add a bit more dressing to the top of the salad and enjoy it!

This Shredded Chicken Kale Salad is highly nutritious. To the nutrients in the kale you add the proteins of the chicken and the vitamins of the clementines and the cashews.

If you make this salad, please take a picture of it and share it with us on Facebook, Twitter or Instagram. And if you like our video, share it with your friends and subscribe to our YouTube channel.

Guest Coffee: Finca Bosque Lya

From time to time, we offer a seasonal guest coffee. Over the last few months we have had a very fine single origin bean from Finca Bosque Lya – which translates as Lya’s Forest Farm.

These beans come from the mountains of western El Salvador, where they grow in an altitude of between 1470 and 1650 metres above sea level. This peculiarity brings about a coffee of great complexity: sweet and lively with nuances of berries, tea rose and dark fruit such as plums, with a little chocolate on the finish too.

This coffee we are introducing you to is made almost entirely from Bourbon beans. The cherries can ripen red, yellow or orange. Finca Bosque Lya handpick them between January and March and process with water prior to drying them, and then ship them between April and June.

finca bosque lya bites coffee house finca bosque lya bites coffee house3

Bourbon is a mutation of early Arabica species from Ethiopia grown in the Island of Bourbon (now known as Reunion Island). This varietal is known for its amazing complex acidity and great balance and was introduced to El Salvador in the late 19th century.

Finca Bosque Lya was established in 1932 when Gustavo Vides Valdes named his property in honour of his newly born daughter, Lya. This farm is situated in the municipality of Santa Ana, on the foothills of the Ilamatepec Volcano in the Apaneca Mountain range. In this land of volcanoes, many of them active, soil is rich and fertile whilst the views are often strikingly beautiful and always dramatic. Such conditions are perfect for the production of high quality coffee.

Finca Bosque Lya achieved world fame in coffee circles when it took first place in the 2004 Cup of Excellence. This is a 96 hectare farm – 64 of which are under coffee, the balance left as natural rainforest. However, in many parts of the farm it is difficult to recognise what is pure forest and what isn’t since so many shade trees are used.

In addition, Finca Bosque Lya has a Rainforest Alliance Certificate which guarantees its coffee production respects the surrounding environment and preserves biodiversity.

Official Tasting Scores and Notes are as follows:

  • Acidity – 7.5 to 8.5 – Piquant, juicy and pleasing
  • Sweetness – 8 to 8.5 – Very nice sweetness
  • Character – 8 to 9 – Great character – peach, citrus fruits and honey
  • Body – 7.5 to 8 – Depending on the roast
  • Balance – 7.5 to 8 – Has a very good even at a medium roast

We are in the process of selecting our next seasonal guest coffee, so look out for our future post, as well as the blackboard in the shop.

Chicken Baguette Recipe

This Chicken Baguette recipe we are publishing is a good example of how to make a sandwich following our Guide to Make Great Sandwiches. It’s made with multiseeded baguette, the main ingredient is chicken but accompanied by spinach leaves and cucumber slices to add crunchiness and we use our special chicken mayonnaise sauce to bring it all together.

At Bites Coffee House we use steamed chicken breast in order to keep the fats low and retain the juiciness of the meat. However, this recipe goes well with marinated chicken breast cooked in a pan, chicken thighs which are  juicer, and it’s also a great way of using leftover scraps from a roast the day before.

Chicken Baguette Recipe:

Ingredients (1 person): 

bites coffee house chicken baguette recipe

  • 1 Multigrain baguette of your choice
  • Cooked chicken breast/thigh
  • 1 teaspoon wholegrain mustard
  • 2 tablespoon mayonnaise
  • Slices of cucumber
  • Spinach leaves

Instructions:

  • Cook the chicken breast in your favourite way. Shred it and mix it with 1 teaspoon of whole grain mustard and 1 tablespoon of mayonnaise.
  • Cut the baguette in half lengthways and spread some mayonnaise on each half.
  • Fill the baguette with the mix of chicken breast, whole grain mustard and mayonnaise. Add some slices of cucumber and spinach leaves.
  • Cut in half, serve on a plate and enjoy it!

Extra Tips:

  • Use turkey instead of chicken or chicken thigh instead breast to have more juiciness.
  • You can replace spinach leaves for a salad mix leaf and have a fresh touch.
  • Add colour to your sandwich with some tomato slices.
  • Get a sweet touch and more crunchiness with two or three spoons of sweet corn.

As you can see, this Chicken Baguette recipe is really easy to make, so go ahead and try it! Do you have your own version? Any special or secret ingredients? How would you improve our Chicken Baguette recipe? Share your tips with us, we love learning from others.

We would love to see you creations. Don’t be shy, we are happy when you tag us on your sandwich pictures on Facebook, Twitter or Instagram.

 

Bites Guides: Make Great Sandwiches! (Part II)

Sandwiches are our business. We have been making them for 7 years and now we are sharing our experience an passion about them with this guide. Don’t miss Make Great Sandwiches (Part I)!

Make Great Sandwiches (Part II)

  • Eat your vegetables. Not only because you’re supposed to do it. Vegetables add an element of freshness and crunchiness to a sandwich. They add texture and flavour, as well as make the sandwich more visually attractive. When it comes to lettuce, we urge you to stay away from the boring and predictable iceberg lettuce, which is rather dull in flavour. Instead, opt for a nice mix of leaves, or baby leaves. Baby spinach is wonderful with chicken. Rocket, adds a peppery flavour to the fillings, which works well with meats. sauteing your red onions will make them sweet and remove that strong onion smell. Avocado, full of healthy fats, is a major feature and request in sandwich fillings. Tomato slices should be cut thin, and not used if you are making sandwiches to be eaten the following day, as they make the whole sandwich soggy if left for a long time.

bites coffee house make great sandwiches chicken mozzarella ciabatta

  • Seasoning. A key part of the flavour comes from seasoning, be it simple salt and black pepper, or a sprinkle of your favourite herbs and spices. A combination of dry toasting sesame seeds, mustard seeds, celery salt and black peppercorns makes for an interesting spice. Ras el Hanut, the North African “house blend” also works nicely especially with chicken fillings. Try some micro herbs as well, which you can now easily get from local supermarkets.
  • Heating. Of course you can change the whole dynamic of your sandwich by toasting it under a panini press, especially if you added cheese and wanted an extra crunchy touch. Be careful with a pan, as this can result in a big mess! Heating the ingredients enhances the flavours of some fillings, but beware, not everything is great hot; lettuce leaves for instance, aren’t great heated. Spinach on the other hand works well when cooked. You can also consider an open grilled sandwich, if you don’t have a panini press, but can use thebites coffee house great sandwiches ham pickle sandwich grill on your oven. The idea is layer up your sandwich, back to front almost, without the last layer of bread, and put the cheese on top, so it melts down and covers the rest of the filling. For a vegetarian option, humous toasts really well, and is great with some grilled aubergine, tomato, onion, spinach, and even some avocado and a slight drizzle of sweet chilli sauce. Egg mayo surprisingly toasts well too, and is great with some grated mature cheddar mixed in.
  • Presentation. If you are cooking for other people, how the sandwiches look and are presented to your guests can make the difference between a dinner and an experience. Cut the sandwiches in quarters so the inside filling can be seen. But this is a crucial moment when all the hard work is at risk. Be careful how you cut! Use a sharp serrated knife, or even an electric knife and cut your sandwich with a sawing movement. If you press down with a knife the fillings can easily fall out. Likewise be careful where you place your fingers, you don’t want pressure marks on the bread. Place them gently on the ends or corners, just to hold it in place, and let the sharp knife do the work.
  • On the side: You can complete your sandwich with some salad or crisps. You can also be different, and serve it with a tasty seasonal coleslaw, or an alternative to potato crisps – baked kale crisps or why not some air popped popcorn.

That’s all, friends. Now it’s your turn to experiment with new flavours. We are sure if you follow our Make Great Sandwiches! Guide you can get really good sandwiches to impress people with. If you do, please share them with us on Facebook, Twitter or Instagram. We want to see what you can do! And if it is particularly good and you would like to share the recipe with us, we may feature it on our menu as a special and put your name on it!

 

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