CHICKEN SALAD
Sounds simple doesn't it
Trying to make a salad that is a little bit different,doesn't need lots of exotic ingredients and appeals to a pre-teen shouldn't be too difficult - should it? Well this one worked for me.
Ingredients
Cooked chicken breasts
Cos lettuce (Romaine would work just as well)
A small onion
A few baby plum tomatoes
A couple of rashers of smoked streaky bacon
Home-made mayonnaise
Two thick slices of wholemeal bread from a small loaf
Olive oil
A little garlic purée
Pimenton (smoked paprika)
Cumin powder
Coriander leaf
Free range eggs
Salt and freshly ground black pepper
Method
Cut the cooked chicken breasts into thick slices. Take off the outer leaves of the lettuce then cut into inch wide slices. Finely chop half the onion - or use 3 or 4 spring onions sliced. Cut the baby plum tomatoes in quarters length-ways. Remove the pith and seed then slice again length-ways into three or four slivers per quarter. Slice the bacon into thin slivers and fry in a little, very hot, oil till crisp. Place chicken, lettuce, onion, tomato and bacon in a bowl. Season with salt and lots of ground pepper and mix together.
Remove the crusts from the bread and cut into chunky cubes/cuboids. Pour around 100ml of olive oil in a bowl and add half a clove's worth of garlic purée, half a teaspoon of pimenton, the same amount of ground cumin and a teaspoon of coriander leaf and mix together. Soak the bread in the spiced oil. Heat the oven to 200°C. Place the soaked bread cubes on a baking tray. Cook for 5 - 10 minutes. The croutons should be crisp but not not burnt.
Put a pan of water on to boil. Add one egg per person to the boiling water bring back to the boil and boil for one minute. Remove from the heat and leave to stand for 6 minutes.
Coat the salad lightly in the mayonnaise and place on plates. Place croutons on the salad. Peel the eggs, which should be soft and runny in the middle, and halve, placing the boiled egg on top of the salad.
Serve with home made spicy oven chips.
Ingredients
Salt and freshly ground black pepper
Cut the cooked chicken breasts into thick slices. Take off the outer leaves of the lettuce then cut into inch wide slices. Finely chop half the onion - or use 3 or 4 spring onions sliced. Cut the baby plum tomatoes in quarters length-ways. Remove the pith and seed then slice again length-ways into three or four slivers per quarter. Slice the bacon into thin slivers and fry in a little, very hot, oil till crisp. Place chicken, lettuce, onion, tomato and bacon in a bowl. Season with salt and lots of ground pepper and mix together.
Remove the crusts from the bread and cut into chunky cubes/cuboids. Pour around 100ml of olive oil in a bowl and add half a clove's worth of garlic purée, half a teaspoon of pimenton, the same amount of ground cumin and a teaspoon of coriander leaf and mix together. Soak the bread in the spiced oil. Heat the oven to 200°C. Place the soaked bread cubes on a baking tray. Cook for 5 - 10 minutes. The croutons should be crisp but not not burnt.
Put a pan of water on to boil. Add one egg per person to the boiling water bring back to the boil and boil for one minute. Remove from the heat and leave to stand for 6 minutes.
Coat the salad lightly in the mayonnaise and place on plates. Place croutons on the salad. Peel the eggs, which should be soft and runny in the middle, and halve, placing the boiled egg on top of the salad.
Serve with home made spicy oven chips.
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