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Ultimate chicken salad recipe
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12 ratings
Recipe developer Saskia Sidey says: "Lightly pickling the shallots for the base of the dressing
makes the sharpness less intense. The chicken has a
crazy umami hit: a crumbled vegetable stock cube is a quick hack to take seasoning to the next level." See method
Ingredients
- 1½ tsp smoked paprika
- 1 vegetable stock cube, crumbled
- 2 thyme sprigs, leaves picked
- 3 chicken breasts
- 1 large echalion shallot, thinly sliced into rounds
- 4 tbsp sherry vinegar or red wine vinegar
- 80g sundried tomatoes, roughly chopped, plus 5 tbsp oil from the jar
- 1 tbsp Dijon mustard
- 1 avocado, diced
- ½ cucumber, cut into half-moons
- 200g cherry tomatoes, halved
- 170g pack classic crispy salad leaves
- 20g fresh basil, leaves picked
- 20g Parmesan, shaved
1 of your 5-a-day and high in protein
Each serving contains
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Energy
1255kj
302kcal
15%
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Fat
21g
30%
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Saturates
4g
21%
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Sugars
4g
4%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 4.5g
Protein 21.9g
Fibre 4g
Method
- Mix the paprika, crumbled stock and thyme in a small bowl. Sprinkle over the chicken, then cover and set aside for at least 10 mins, or overnight in the fridge.
- Put the shallots in a bowl with the vinegar, season with salt and scrunch well with your hands to mix. Set aside to lightly pickle.
- Heat 1 tbsp sundried tomato oil in a large frying pan over a medium heat. Cook the chicken breasts for 3-4 mins until golden, then fl ip and cook for a further 3-4 mins until cooked through. Set aside to rest. Splash 2 tbsp water into the pan, scraping up all the bits; reserve the liquid. Thinly slice the chicken.
- Pour the vinegar and pickled shallots into a large bowl (or a container if making for a picnic). Add 4 tbsp sundried tomato oil with the mustard and reserved chicken pan juices; stir well to combine and season with pepper.
- Layer up the salad starting with the avocado, sundried tomatoes, cucumber and cherry tomatoes, followed by the chicken, lettuce, basil leaves and Parmesan on top. Toss everything together when ready to serve.
See more Salad recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.