Greek Lemon Chicken Salad

Greek Lemon Chicken Salad

This salad brings together some delicious flavours of Greece in a dish that is super tasty, fresh and easy to prepare!

Serves 4

Prep time:  15 minutes (1-hour marinating time)

Cooking time: 45-50 minutes

Ingredients

50ml olive oil

4 garlic cloves, peeled & crushed

¼ tsp cracked pepper

Pinch of salt

¼ tsp chilli flakes

1tsp dried oregano

½ tsp dried thyme

2 lemons, one juiced & zested, one cut into quarters

1kg chicken thighs

For the salad

1 red onion, peeled & finely sliced

20 cherry tomatoes, halved

1 cucumber, roughly chopped

100g olives, pitted & drained

200g feta cheese, chopped

1tsp dried oregano

Freshly ground salt & pepper

Method

1.    In a large bowl add the oil, garlic, pepper, salt, chilli, oregano, thyme, juice and zest of one lemon and mix.  Add the chicken thighs, massage the marinade into the chicken, cover the bowl with cling film and place in the fridge for at least an hour.

2.    Preheat the oven to 200°C/180°C/Gas Mark 6 and place the chicken and marinade into a roasting tin with the remaining lemon wedges.

3.    Roast for 45-50 minutes, basting occasionally until the chicken is browned and crispy.  Remove from the oven and set aside to rest.

4.    Meanwhile put the onion, tomatoes, cucumber and olives into a salad bowl and season to taste.

5.    Scatter with the feta, sprinkle over the oregano and toss through.  Now drizzle over the remaining lemon oil from the roasting tin.  Serve the salad with the chicken, enjoy!

Chicken, Avocado & Pancetta Salad

Chicken, Avocado & Pancetta Salad

This chicken salad recipe is the perfect summertime light bite.  The chicken & pancetta give depth of flavour and the lettuce, avocado and tomato give it freshness, finished with homemade honey & mustard dressing. Delicious!

Serves 2

Prep time:  10 minutes

Cooking time: 10 minutes

Ingredients

Honey & Mustard Dressing

50ml water

1 tbsp honey

1 tbsp Dijon mustard

¼ tsp caster sugar

1 tbsp white wine vinegar

120ml extra virgin olive oil

1tbsp wholegrain mustard

Freshly ground salt and pepper

For the salad

1tbsp olive oil

2 chicken breasts, skinned & butterflied

100g smoked pancetta, cubed

1 large baby gem lettuce

1 large handful baby spinach leaves

1 large avocado or 2 small avocados, sliced

10 baby plum tomatoes, halved

½ red onion, peeled & finely sliced

Method

1.    For the dressing, place the water, honey, Dijon mustard, sugar and white wine vinegar into a food processor and blitz.  Continue to run and drizzle in the oil slowly until the dressing begins to thicken.  Stir through the wholegrain mustard and season to taste.  The remaining dressing can be stored in the fridge for up to 2 weeks.

2.    For the salad, heat the oil in a large frying pan and cook the chicken 2-3 minutes on each side until cooked through It may take a lot longer depending on the thickness.  Remove from the pan, allow to rest and then slice into chunky strips.

3.    In the same pan, cook the pancetta until crispy and golden.  Transfer to kitchen roll to absorb the fat.

4.    In a salad bowl toss the lettuce, spinach, avocado, tomatoes, onions and 3 tbsp of dressing.  Divide between two serving plates, top with chicken, pancetta and the remaining dressing.  Enjoy!

Broad Bean, New Potato & Tuna Salad

Broad Bean, New Potato & Tuna Salad

If you’re looking for a flavourful, mayonnaise-free, potato salad recipe, this potato salad recipe will not disappoint! Bright, flavour-packed potato salad with tuna, broad beans, and tomatoes. A wonderful summer salad!

Serves 4

Prep time:  10 minutes

Cooking time: 10 minutes

Ingredients

500g new potatoes, halved

120g shelled broad beans

1 red onion, peeled & finely sliced

250g tomatoes, chopped

1 can of tuna

Sea salt & freshly ground pepper

2 handfuls of rocket

For the dressing:

50ml extra virgin olive oil

2 tsp Dijon Mustard

1 garlic clove, peeled & finely chopped

3 tbsp white wine vinegar

½ lemon, juice only

4 anchovy fillets, drained & chopped

1 tbsp capers

Sea salt & freshly ground pepper

Method

1.    Bring to the boil a pan of salted water and add the new potatoes, boil for 8-10 minutes until tender.  Drain the potatoes and place in a bowl of iced water.

2.    For the dressing, whisk together all the ingredients, season to taste.

3.    Place the broad beans, potatoes, onions, tomatoes and tuna into a large bowl.  Drizzle with the dressing, gently toss, serve with rocket, enjoy!

Salmon & Avocado Caesar Salad

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Salmon & Avocado Caesar Salad

This salad is so tasty!  Crispy pan fried Salmon fillets are a beautiful addition to this salad - especially with creamy avocado slices, crunchy croutons and shavings of parmesan cheese.

Serves 2

Prep time:  10 minutes

Cooking time: 15 minutes

Ingredients

For the dressing

3tbsp Greek yogurt

2tbsp mayonnaise

1 clove of garlic, peeled & finely chopped

½ lemon, juice only

2 anchovy fillets

1tbsp olive oil

30g parmesan cheese, grated plus extra for shavings

Freshly ground salt & pepper

For the salad

120g sour dough bread, cubed

Olive oil or cooking spray

2 salmon fillets, skin removed

Freshly ground salt

½ lemon, juice only

2 rashers of smoked bacon, chopped

2 gem lettuces, leaves separated

1 avocado, sliced

2 eggs, boiled & halved

Parmesan cheese, shaved

 Method

1.    For the dressing place, all the dressing ingredients into a bowl and whisk together until fully mixed through and season to taste.  Place in the fridge until needed.

2.    Preheat oven to 200°C/180°C Fan/Gas mark 6.

3.    Place the cubed bread onto a oven tray, drizzle or spray with oil and bake for 10-15 minutes until golden & crispy.

4.    Heat a large frying pan over a medium heat and add a drizzle of olive oil.  Season the salmon and place in the pan and cook the until it is cooked through.  Set aside and drizzle with lemon juice.  Add the bacon and cook until crispy.  

5.    Meanwhile place the lettuce, avocado and eggs into a large bowl and drizzle over half the dressing, toss through until the salad is fully coated and divide the salad between two serving plates.

6.    Add the salmon, bacon, croutons and drizzle with the remaining dressing.  Scatter with some parmesan shavings and some freshly ground pepper. Enjoy!

Jerte Picota Cherry, Goat’s Cheese & Walnut Salad with Cherry Balsamic Vinaigrette

Jerte Picota Cherry, Goat’s Cheese & Walnut Salad with Cherry Balsamic Vinaigrette

Spruce up your summer salads with sweet & juicy Jerte Picota Cherries!  Make this salad a main by adding shredded chicken!

Serves 4

Prep time: 15 minutes

Cooking time:  5 minutes

Ingredients

180g baby spinach

150g Jerte Picota Cherries, pitted & halved

110g goats cheese, crumbled

60g walnuts, crushed

For the Vinaigrette

100ml cherry juice

2 tbsp balsamic vinegar

1 clove garlic, peeled & crushed

1 tbsp honey

50 ml olive oil

Freshly ground salt & pepper

Preparation method

1.    For the vinaigrette, place the cherry juice into a small pan and heat over a medium heat.  Let the juice reduce by half.

2.    In a small bowl add the balsamic vinegar, crushed garlic, honey and reduced cherry juice.  Whisk together and slowly add the olive oil, season to taste.

3.    For the salad, share the spinach between four plates, spinkle over the Jerte Picota cherries, goats cheese and walnuts.  Then drizzle over the cherry balsamic vinaigrette. Enjoy!

Why are Jerte Picota cherries so delicious?

·         The Jerte Picota Cherry is a special variety of cherry that is native to the beautiful Jerte Valley in Northern Extremadura, Spain, 200km west of Madrid. This area is famous for the incredible cherry blossom of more than a million trees that takes place each year.

·         It is a 100% natural product that follows a natural growing season, which is why the arrival of the Jerte Picota Cherry changes each year and why they are only available for six weeks each summer.

·         When the cherries are ready to be harvested at optimum ripeness, they are hand-picked off the trees, leaving the stalks behind, and placed into chestnut baskets. This is why they are sold without a stalk.

·         Jerte Picota Cherries are usually available from the end of June until the beginning of August in the UK, and they are expected to arrive in stores from the beginning of July, due to the cold winter this year.

·         The Jerte Picota Cherry are a P.D.O. Product (P.D.O. standing for Protected Designation of Origin) which certifies that the fruit has been grown, harvested and packed under rigorous quality-controlled procedures and has come exclusively from the Jerte Valley in Spain.

·         The Jerte Picota is not only unique from its P.D.O. status but also from its stalkless harvest and its shape, which has a slight peak to the base, hence the word ‘Picota’ means ‘peaked’.

For more information on Jerte Picota P.D.O., please visit https://cerezadeljerte.org/en/

Lemon Herb Mediterranean Chicken Salad

Lemon Herb Mediterranean Chicken Salad

This salad is absolutely delicious and full of Mediterranean flavours with a marinade that doubles up as a dressing.  A perfect summer lunch!

Serves 4

Prep time:  10 mins (plus 30 mins to 2 hours marinade time)

Cooking time:  15 minutes

Ingredients

For the Marinade/Dressing

2 tbsp olive oil

1 lemon, juice only

2 tbsp water

2 tbsp red wine vinegar

2 tbsp freshly chopped parsley

2 tsp dried basil

2 garlic cloves, peeled & crushed

1 tsp dried oregano

Freshly ground salt & pepper

500g skinless & boneless chicken thighs

For the salad

2 little gem lettuce leaves, washed & dried

1 cucumber, diced

4 tomatoes, diced

1 avocado, sliced

1 red onion sliced

20 olives (black or green or both)

100g feta cheese, diced

Lemon wedges, to serve

Method

1.    Whisk all the marinade /dressing ingredients in a large jug.  Pour out half of the marinade into a large shallow dish.  Refrigerate the remaining marinade to use as a dressing later.

2.    Add the chicken to the marinade in the bowl; marinade for 30 minutes or up to 2 hours in the fridge, cover the dish with cling film.

3.    Whilst you are waiting for the chicken prepare all the salad ingredients and mix in a large salad bowl.

4.    Once the chicken is ready, place the chicken under a medium/high grill.  Grill both sides until browned and completely cooked through.

5.    Allow the chicken to rest for 5 minutes; slice and arrange over the salad. Drizzle the dressing you kept aside over the salad and serve with lemon wedges, enjoy!

Salad Servers by Arthur Price – Sophie Conran Rivelin

Skinny Chicken Caesar Salad

Skinny Chicken Caesar Salad

This salad is so tasty you won’t realise it is low in fat!

 

Serves 2

Prep time:  10 minutes

Cooking time: 15 minutes

 

Ingredients

For the dressing

100ml 0% fat Greek yogurt

1 clove of garlic, peeled & finely chopped

½ lemon, juice only

½ tsp mustard powder

½ tsp Worcestershire Sauce

30g parmesan cheese, grated plus extra for shavings

Freshly ground salt & pepper

 

For the salad

Low calorie cooking spray

2 chicken breasts, skin removed

4 rashers of smoked bacon

2 gem lettuces, leaves separated

100g cherry tomatoes, halved

25g anchovies, finely chopped

 

Method

1. For the dressing place, all the dressing ingredients into a bowl and whisk together until fully mixed through and season to taste.  Place in the fridge until needed.
2. Heat a large frying pan over a medium heat and add a drizzle of olive oil or a few sprays of Fry Light.  Season the chicken and place in the pan and cook the chicken until it is cooked through.  Add the bacon and cook until crispy.  Once cooked slice the chicken and chop the bacon.
3. Meanwhile place the lettuce and tomatoes into a large bowl and drizzle over half the dressing, toss through until the salad is fully coated and divide the salad between two serving plates.
4. Sprinkle the salad with the anchovies, chicken, bacon and drizzle with the remaining dressing.  Scatter with some parmesan shavings and some freshly ground pepper.  Enjoy!

Tuna, Pasta & Pesto Salad

Tuna, Pasta & Pesto Salad

This is a fantastic recipe that is perfect for a summer supper, packed lunch or picnic!

 

Serves 4

Prep time:  10-15 minutes

Cooking time: 10-12 minutes

 

Ingredients

225g dried pasta shapes

150g French beans, trimmed

1 red onion, finely sliced

¾ cucumber, diced

100g cherry tomatoes, quartered

2tbsp capers

6 large gherkins, diced

1 lemon, zest only

150g roasted peppers in brine, drained & chopped

2 tins of tuna, drained and flaked

 

For the pesto

50g fresh basil, roughly chopped

1 red chilli, de-seeded & finely chopped

3 cloves of garlic, peeled and roughly chopped

4tbsp parmesan cheese, grated

60ml extra virgin olive oil

100ml Greek yogurt

Freshly ground salt & pepper

 

 

Method

 

1. Place the pasta in a pan of boiling water and cook as per packed instructions, add the French beans for the final 4 minutes of cooking time.  Drain and rinse under cool water and set aside.
2. Meanwhile prepare the pesto, place all the pesto ingredients into a blender and blitz until you have a smooth paste.  Season to taste and set aside.
3. Place the pasta and beans into a salad bowl and drizzle over the pesto.  Add all the remaining ingredients and toss well.  Season to taste.  Enjoy!

 

 

the Best Salad Nicoise

Salad Nicoise

A wonderful summer salad!  This dish is also just as delicious with large flakes of tinned tuna!

Serves 4

Prep time:  15 minutes

Cooking time: 15 minutes

Ingredients

12 new potatoes, halved

150g green beans, trimmed

1 red onion, peeled & finely sliced

250g cherry plum tomatoes, halved

12 black olives

2 baby gem lettuce, trimmed & torn into pieces

10 basil leaves

4 eggs, hard boiled & quartered

4 x 150g tuna steaks

2 tbsp extra virgin olive oil

Sea salt & freshly ground pepper

For the dressing:

150ml extra virgin olive oil

2 tsp Dijon Mustard

1 garlic clove, peeled & finely chopped

3 tbsp white wine vinegar

½ lemon, juice only

8 anchovy fillets, drained & chopped

1 tbsp capers

Sea salt & freshly ground pepper

Method

1.  Bring to the boil a pan of salted water and add the new potatoes, boil for 6 minutes.  Add the beans and boil for a further 3-4 minutes until tender.  Drain the vegetables and place in a bowl of iced water.

2.  For the dressing, whisk together all the ingredients, season to taste.

3.  Place the green beans, potatoes, onions, tomatoes, olives, lettuce and basil into a large bowl.  Drizzle with the dressing and gently toss.

4.  Divide the salad between 4 plates and then add the boiled eggs.

5.  For the tuna steak, preheat a ridged griddle pan over a medium heat.  Brush the tuna steaks with the oil and season.  Sear the tuna for 1 ½ - 2 minutes on each side.  The centres will be slightly pink.

6.  Cut the tuna steak in half and arrange both halves on top of the salad. Enjoy!