A selection of local seasonal veg with flavoursome marinated chicken.
Ingredients
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
- 4 chicken breasts, flattened
- 2 tbsp paprika
- 1 tbsp oregano
- 1 garlic clove crushed
- 2 tbsp tomato puree
- 3 tbsp extra virgin olive oil
- Knob of butter
- Mixed lettuce leaves washed and patted dry
- ¼ White cabbage, thinly sliced or grated
- Mixed peppers, thinly sliced
- Baby tomatoes halved
- Broccoli chopped into bite-size pieces
- 1/2 onion, thinly sliced
- A squeeze of lemon juice
- Freshly grated Parmesan to garnish
- Salt and freshly ground pepper
- Cooked meat of your choice
Note: Try the Thyme and Oregano Chicken, Piri Piri Chicken or Saucy Steak marinade recipes featured in this cookbook. You can also roast a chicken and use the meat from that.
The meat can be prepared and cooked ahead and stored in fridge to add to salad when serving.
Creamy Salad Dressing
- 6 tbsp mayonnaise
- 1 tsp of mustard
- 4 tbsp goat's yoghurt or sour cream
- ½ garlic clove crushed
- 2 tbsp parmesan cheese
- Squeeze of lemon
Method
- To make the chicken, combine it in a bowl with the paprika, oregano, garlic, tomato puree, and olive oil.
- Melt the butter in a pan and cook the chicken until golden. Cut the chicken into slices, set aside while you assemble the salad.
- First, arrange the mixed leaves on a plate.
- Sprinkle some white cabbage all over the salad leaves.
- Add the chopped baby tomatoes around the salad, followed by peppers, broccoli and red onion.
- Finally, arrange the meat on top.
- For the dressing, combine all ingredients and drizzle over the salad. I find an empty jam jar handy for this!
- Garnish with grated Parmesan, a squeeze of lemon, and season with salt and freshly ground pepper.
- Serve this on a large platter for guests to help themselves.
