What’s there not to like about Summer? My garden is over-flowing with lettuce and we have much than we can possibly eat. The upshot is that we are having more and more healthy salads.
I picked a few heads of lettuce and as we had a couple of lovely free-range chicken breasts from our visit to Doncaster Market the previous day, a summery chicken salad seemed to be the way to go.
I decided to poach the chicken after reading a tip from Jean-Christophe Novelli in OK magazine of all places. I also wanted to recreate a dinner we had on holiday of chicken, chips and salad so after poaching the chicken in a broth, I quickly seared it in a pan with some garlic butter to give it a nice creamy, buttery taste.
The salad consists of a bit of everything I had in the refrigerator. Salad leaves from my garden, some asparagus and courgette quickly dry-roasted in a searing hot pan to give them some nice griddle marks, some olives for salt, halved grapes for sweetness and some chopped cucumber for, well, salad is not salad without cucumber is it? I also added a side of a dressed tomato salad with my own purple basil and mint and another side of over-roasted chips that were just gorgeous.
The dressing was as simple as you like: Olive oil, lemon juice, balsamic vinegar, sea-salt and cracked black pepper. Oh, and it’s illegal to eat a dinner like this indoors. It has to be outside, the wine has to be white and chilled to the point of freezing. Enjoy, we did.
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