Tuesday 23 August 2016

Smoked Chicken Salad

Smoked Chicken Salad

  • 1 smoked chicken breast, thinly sliced 
  • 1 large ripe avocado, peeled, stone removed and cut into small chunks
  • 1 yellow pepper, deseeded and finely chopped
  • 2 tomatoes, quartered, seeds removed and finely sliced into small chunks
  • Quarter of a cucumber, thinly sliced and cut into small pieces
  • 3 rashers of streaky bacon
  • Bag of mixed lettuce leafs 
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 4 tbsp extra virgin olive oil

This is a bit of a cheat recipe as the only thing I'm actually making is the salad dressing, however this was such a tasty salad, it would be rude not to share it with you all!

Place the bacon on a baking tray and grill for 5-10 minutes until crispy.  Leave the bacon to one side to cool slightly and then chop into small bite size pieces.

Put the lemon juice, mustard and olive oil into a small bowl and whisk together until it thickens, season with salt and pepper to taste.  This recipe is for two, naturally adjust the ingredients to accommodate the number of guests you are feeding.

Dress two plates with the salad leafs and sprinkle over the pepper, cucumber, avocado and tomato.  Place the sliced chicken over the top of the salad and sprinkle over the bacon and drizzle with the salad dressing.

This is such a quick and easy recipe to throw together, who said cooking had to be complicated!  I'm sure you will love it as much as we did, enjoy.

Sunday 7 August 2016

Wedge salad with blue cheese dressing

Wedge Salad with blue cheese dressing

I recently made this to take to a friends BBQ, it seemed to go down well!  This is such a quick, simple yet super tasty salad, just perfect for a group gathering.  I made this for 8 people, naturally you can adjust the ingredients to fit the amount of guests you are planning on entertaining.  I would say I do like a good strong blue cheese dressing hence using the quantity of cheese that I did, you can use less if you prefer a milder taste to your dressing.

  • 2 x iceberg lettuce
  • 8 rashers of smoked bacon
  • Handful of cherry tomatoes, halved
  • Large handful of grated cheese
  • 100g buttermilk
  • 4-5 tbsp sour cream
  • Handful of chives finely diced
  • Glug of extra virgin olive oil
  • Juice of 1/2 a lemon
  • Salt and pepper to taste
  • 250g crumbled blue cheese

Place the bacon on a baking tray and cook under the grill for around 10 minutes or so, once done set aside and leave to cool.

To make the dressing, place the buttermilk and sour cream into a bowl, along with the chives, olive oil, lemon juice, salt and pepper and the crumbled blue cheese, stir well and place into the fridge until ready to serve.

Slice the end off each lettuce, removing the stalk end, remove the outer leaves and then quarter each lettuce and place onto a large platter.  Cut the bacon into small chunks and sprinkle over the lettuce along with the grated cheese.  Scatter the halved cherry tomatoes around the platter and drizzle the dressing over the top of everything and enjoy!