30 May 2012

Chicken and Greens Salad

My wonderful friend Joy has a reputation for leading me astray. 'I'll be back on the last tube... it's just kitchen supper' I say breezily to my husband as I leave. 'I got carried away' I say croakily as I return in a taxi we can't afford at 5am. So I think we were both a little concerned about what would happen to me if I turned up there pregnant. However, Joy has her own offspring, is trainer, councillor and all round healthy eater so I was in safe hands and she made this most fantastic salad for my supper that contained a billion things that I'm supposed to eat but don't get round to and gave me some for my lunch the next day.

She very kindly gave me the recipe as my cooking has been a bit lax recently... unless you count eating pepperami dipped in cream cheese cooking.

Joy's Chicken and Greens Salad

Serves 3-4

1 bag baby red potatoes
1 packet broccoli stems
1 packet dwarf green beans
1 packet wild rocket
1 packet of mini chicken breast fillets
2 good sized tomatoes, sliced
1 packet fresh basil
1 packet fresh chives
1 packet feta cheese
1 handful toasted pine nuts
1 fresh lemons
ground pepper
Worcestershire sauce

For the dressing:
olive oil
pinch of salt
ground pepper
juice of 1 lemon

1. Boil 2/3rds of the baby red potatoes, drain and let them cool.

2. Steam the broccoli and green beans until still slightly crunchy and then cut in half. Set aside to cool.

3. Stir-fry the chicken in olive oil until cooked through. In a dish squeezing over the juice of 1 lemon, a grind of pepper and a few dashes of Worcestershire sauce. Toss together and leave to cool.

4. Cube the feta cheese.

5. Finely chop most of the basil and chives - how much you use is up to use. Most of each packet is good.

6. When the chicken is cool, chop roughly and add to a bowl with the rest of the ingredients. 

7. Whisk together the dressing ingredients, add to the salad and let it sit for half an hour.


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