Our Recipe blog readers how are you? Today, we will share two delicious recipes named A 24-Hour Chicken Fiesta Salad Recipe and Luscious Lemon Drizzle Cake Recipe.
Hope, you will enjoy and make this two recipes at home for your loved ones.
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A 24-Hour Chicken Fiesta Salad Recipe
A 24-Hour Chicken Fiesta Salad is a delicious recipe that you can cook quickly and easily.
We hope you enjoy the good taste of A 24-Hour Chicken Fiesta Salad and recommend this A 24-Hour Chicken Fiesta Salad Recipe recipe to your friends and family.
A 24-Hour Chicken Fiesta Salad Ingredients
- 4c Torn iceberg lettuce
- 0.5c Shredded Monterey Jack
- 0 -cheese with jalapeno
- 0 -peppers
- 8oz Red kidney beans, rinsed and
- 0 -drained
- 1.5c Chopped cooked chicken or
- 0 -turkey
- 2sm Tomatoes, cut into thin
- 0 -wedges
- 1c Jicama cut into julienne
- 0 -strips
- 0.5c Sliced pitted ripe olives
- 0 Avocado Dressing
- 0.75c Slightly crushed tortilla
- 0 -chips
A 24-Hour Chicken Fiesta Salad Recipe Instructions
“A layered salad, such as this avocado-topped chicken salad, can simplify your busy life. Make it the night before, and the next day you can come home to dinner waiting in the fridge. ” sounds good to me! 😉
Place lettuce in the bottom of a large salad bowl. Layer in the following order: cheese, beans, chicken or turkey, tomatoes, jicama, and, if desired, olives.
Spread Avocado Dressing evenly over the top of the salad, sealing to the edge of the bowl.
Cover tightly with plastic wrap. Chill for 4 to 24 hours. Before serving, sprinkle with the crushed tortilla chips. Makes 4 servings.
Luscious Lemon Drizzle Cake Recipe
Luscious Lemon Drizzle Cake is a delicious recipe that you can make quickly and easily.
We hope you enjoy the good taste of Luscious Lemon Drizzle Cake and recommend this Luscious Lemon Drizzle Cake recipe to your friends and family.
Luscious Lemon Drizzle Cake Ingredients
- 2 large eggs
- 6 ounces sugar
- 5 ounces soft butter or margarine
- 1 lemon, grated zest only
- 6 ounces super-sifted self-raising flour
- 4 ounces milk
- Pinch of sea salt
- For the lemon syrup:
- 5 ounces icing sugar
- 1 lemon, juiced
Luscious Lemon Drizzle Cake Recipe Instructions
Preheat the oven to 350 F. Line the bottom of a well-oiled (9 x 5 x 3in) loaf tin with baking parchment.
Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula.
Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in color, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack.
To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed about 3 minutes. Do not boil.
Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment. Just before serving, sift a little more icing sugar on the top. Serve in generous slices.