This is one of our ‘go-to’ recipes in the week. Not only is it packed with vegetables and proteins, it is also full of flavours and so versatile that you can easily swap some of the ingredients depending on your mood and what you’ve got available in your fridge!
(for 2 people)
- 2 chicken breasts
- 4 hard boiled eggs
- Half a bag of ready-mixed salad
- 12 plum or cherry tomatoes
- 200 grams tinned sweetcorn
- 2 handfuls of pitted olives
- 1 shallot
- Black pepper
- 100 grams of Cheddar cheese
- Seasoning: 1 tsp mustard, 3 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, black pepper and salt
How to make it
- Pre-heat your oven at 180° C and prepare the chicken by rubbing some olive oil, rosemary and black pepper on top of each chicken breast. Put the chicken in an oven-proof dish and bake in the oven for around 30 min or until the chicken is fully cooked.
- With the chicken in the oven, you can now concentrate on boiling the eggs, which is the second and last step that will require a bit of time.
- With the chicken and the eggs looking after themselves, get the chopping board out and finely chop the shallot ; cut the tomatoes in half and the cheddar cheese in very thin little cubes. Mix all the ingredients together and add your bag of ready-to-eat salad.
- Add the sweetcorn and the olives and your salad is nearly ready to serve!
- Once the eggs are cooked, shell them and cut them before adding them to your salad mix. Check the chicken is fully cooked (insert a knife in the chicken breasts, if the juice comes out clear, you know that the breasts are cooked) and cut it into small cubes to add to the mix.
- One final step: the seasoning. In a small bowl whisk the mustard, black pepper, olive oil and balsamic vinegar until all three ingredients are bound together and forms a thick seasoning. Mix this seasoning into your salad bowl to coat all the ingredients. If you feel that there isn’t enough seasoning to your liking, add a little bit of olive oil and mix again.
- That’s it – you are ready to serve and enjoy your chicken salad!
Why is it a truly versatile dish?
This salad is all about the different flavours of the ingredients and how they work together. So if you fancy something a bit more earthy, you could swap the sweetcorn and the olives for beetroots and avocados for example.
You can also consider changing the Cheddar cheese for some feta, trying different sorts of salads and olives (stuffed with pimiento, white almonds, plain…) the options are endless as long the flavours complement each others ; so have fun and enjoy making and re-making this lovely chicken salad!