Chicken Salad Baskets
From 1001 Recipes You've Always Wanted To Cook.
Source and licence
From 1001 Recipes You've Always Wanted To Cook, printed page 8, digitised by the Internet Archive: https://archive.org/details/1001RecipesYouveAlwaysWantedToCook
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- olive oil to brush 4 x 25g/loz soft tortillas 2 tbsp vinaigrette 1 red chilli, seeded and diced 8 cherry tomatoes, halved 1 red (bell) pepper, seeded and chopped XA red onion, finely chopped 50g/2oz baby salad leaves 225g/8oz cooked chicken breast, diced 4 tbsp guacamole 3 tbsp chopped fresh coriander (cilantro) 1 Preheat the oven to 200°C/400°F/Gas 6.
- Brush four Yorkshire-pudding moulds with oil.
- 2 Press the tortillas down into the moulds to make a basket shape.
- Cook in the oven for 8-10 minutes until crisp and golden.
- Remove from the oven and cool.
- 3 Mix together the vinaigrette, orange zest and juice and chilli for the dressing.
- 4 Mix together the tomatoes, red pepper, onion, salad leaves and chicken.
- Add the dressing and toss gently.
- 5 Divide between the tortilla baskets and top each one with the guacamole.
- Sprinkle with coriander.