My Favourite Chicken Salad

Hi everyone,

I've been trying to eat a little healthier recently and this yummy salad has been one of my go to recipes, so I thought I'd share it with you.

 

 

Ingredients

 

Dressing

- 2 Teaspoons of Olive Oil

- 2 Teaspoons of Balsamic Vinegar

- 1/2 Teaspoon Dried Mixed Herbs

- Half a Grated Garlic Clove

- Salt and Pepper

 

Salad

- 2 Handfuls of Shredded Iceberg Lettuce

- Chunk of Cucumber, diced

- Half a Red Onion, diced

- 1/4 Red Pepper, diced

- Half an Avocado, diced

- Handful of Tinned Sweetcorn

- Small Carrot, shaved with a peeler

- Sprig of Basil Leaves

- 1 Tomato, diced

- 5(ish) Black Olives, halved

 

Chicken

- Large Raw Chicken Breast

- Teaspoon Dried Mixed Herbs

- Salt and Pepper

- Teaspoon of Olive Oil

 

Method

 

- Coat the chicken in the herbs, salt, pepper and herbs, then pan fried in a non stick frying pan. Let the chicken get nice and golden on the side touching the pan before turning.

- Cook for around 15 minutes, until cooked through.

- Put the chicken on a plate to rest, while you make the rest of the salad.

- Start by making your dressing, I like to make it in the bowl that I'm going to eat the salad from.

- Mix all the the ingredients together and taste it to make sure it's seasoned enough.

- Place all your vegetables in the bowl with the dressing and toss it all together to coat everything with the dressing. Add a little seasoning now to make sure it's really tasty.

- Then slice the chicken, place on top of the salad and serve!

 

Do you have a favourite salad recipe?

 

Thanks for reading,

Jess

xxx



Recipe - Easy Asparagus and Potato Salad

Here's a lovely summery potato salad recipe, perfect for BBQs, picnics -or just munching on at home. :)

Ingredients

- 250g New Potatoes(I used quite small Charlotte potatoes)

- 10 Spears of Asparagus(Use more if you have it!)

- 1 Small Shallot

- 1 Heaped Tablespoon of Sour Cream

- 1 Tablespoon of French Mayonnaise(Can be bought in Sainsburys, or substitute for normal mayo mixed with some dijon mustard)

- 2 Teaspoons of Lemon Juice

- Salt and Pepper

Method

- Place the potatoes in a pan and cover with cold water, bring the potatoes to the boil and simmer for 15 minutes or until tender.

- Drain the potatoes and leave to cool.

- When the potatoes have cooled, slice into 1cm thick slices and place in a bowl.

- Trim the tough ends off you asparagus and place on a microwavable plate.

- Microwave the asparagus on high for 30 seconds. The asparagus should be tender but not overcooked.

- Slice the asparagus into rounds, but leave the tips whole and set to one side.

- Add the sliced asparagus to the bowl with the potato slices in.

- Now make the dressing by finely chopping the shallot and add to the asparagus and potato slices along with the sour cream, mayo, lemon juice and salt and pepper to taste.

- Give everything a good stir together, taste to check it's seasoned enough.

- Spoon the salad into serving dishes and decorate with the asparagus tips.

Serves 2-3 as a side dish. 

Thanks for reading,

Jess

xxx