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This is yet another recipe I have made for the swap I am in this month and is yet another recipe that I have rally enjoyed, It is a really simple and tasty chicken salad to put together. I cooked a seasoned chicken breast per person because I had to use them up, but using a BBQ chook would make this so quick to throw together and that perfect after work meal. I also served our salad greens on the side, as my hubby is not the biggest salad lover and ends up leaving most of the greens. I doubled the dressing too as I was making this for 3 people. I will look forward to making this one again this summer as it is really healthy, light and refreshing salad. To see more photos of this recipe or to read more reviews please click here.
Ingredients
Leftover barbecued chicken (torn or cut into bite sized bits)
Sliced avocado or mango (I used both)
1-2 chopped shallots, finely sliced or 1/2 small red onion, finely sliced
Lettuce (I used a mixed bag of salad greens which I served in a 
bowl on the side.)
Dressing : enough for two chicken breasts
(I doubled this)
1/2 Large lemon, juice of
1 Teaspoon grainy mustard
1 Tablespoon warmed honey
Method
1. Put lettuce leaves in serving bowl, throw in everything else.
2. To make dressing: place all ingredients a in screw top jar, and shake till well mixed, pour over salad about 30 minutes before serving time.
All photos taken by me unless otherwise stated.
I had some good sized chicken breasts to use up and it is so hot here at the moment you can’t think of making heavy meals. I decided to do something quick and easy and something that could be done on the BBQ so I did not heat up the house anymore than it already was. It was very tasty and enjoyed by all, from the photo I know the chicken looks burnt but that was just the pesto on the outside and it had a wonderful flavour while still retaining moisture to make it tender.
Ingredients
2 Chicken Breasts
3 Tablespoons basil pesto sauce (will need less if breasts are small)
200-250g Romaine lettuce leaves
1/2 Avocado, flesh removed and chopped
4 Bacon rashers, chopped
2 Eggs
4 Sun-dried tomatoes, chopped
100g Goats cheese, sliced
1 Small red onion, sliced thinly
6 Slices cucumber, halved
Method
1. Coat breasts in pesto, cook on the BBQ or under grill or pan fry until cooked through.
2. While chicken is cooking cook bacon, until crisp, drain on absorbent paper.
3. Hard boil eggs, peel, chop into pieces.
4. Divide lettuces leaves between 2 plates, arrange, tomato, goats cheese, cucumber, avocado, bacon, eggs and onion on top of lettuce.
5. Slice chicken thickly and lay on top of salad. Serve with either homemade dressing or store bought. I like to make a creamy balsamic dressing to go with this salad.
Serves 2
all photos taken by me unless otherwise stated.
