Paul Bocuse’ Chicken Salad

Serves: 3

This Paul Bocuse salad is just excellent.

(Not that one would be surprised coming from one of the greatest chefs of all time!)

Such a wonderful, sophisticated flavour. Everything balances, everything is just right.

Definitely a Saturday lunch winner.

(The recipe calls for white baby onions. These ARE NOT those appalling things you can find pickling in jars. You’ll have to shop around – Harris Farm or a nice IGA – though they are out there. If you use those onions in a jar, a curse will come over your kitchen!)

Ingredients

2 chicken breasts, skinless and boneless
Cos lettuce, sliced
3 stalks celery, thinly sliced
2 white baby onions, sliced finely
100 gm Gruyère cheese, diced
100 gm black olives, pitted and torn
3 large tomatoes, peeled, seeded and chopped
100gm walnut pieces
2 tbsp sherry vinegar
6 tbsp olive oil
Salt and freshly ground pepper
1 clove garlic, finely chopped

Method

  1. Poach the chicken in water together with some celery leaves and peppercorns and then cool and slice into strips.
  2. Place the chicken, celery onion, cheese, olives, tomatoes and walnuts in a large bowl and chill.
  3. Whisk together the vinegar, oil, garlic, salt and pepper.
  4. Pour the dressing over the salad just before serving and toss well.

Chicken and Lime Salad

Serves: 2

At a certain point over the Christmas/New Year break, all of us yearn for a culinary breather.

An end to the eggnog, ham and Champagne. A meal that isn’t 1,200+ calories (before the wine!).

Which is where – thankfully – this clever salad comes in.

Repent and enjoy.

Ingredients

2 chicken breasts, poached and thinly sliced
1 Lebanese cucumber, diced
12 cherry tomatoes, halved
Juice of two small limes
1 red chilli, deseeded and sliced
2 tbsp fish sauce
2 tsp vegetable oil
2 tsp palm sugar
Chopped coriander
Lime wedges

Method

  1. Mix together the lime juice, chilli, fish sauce, oil and palm sugar and correct the flavours.
  2. Mix together the cucumber and tomatoes and arrange on plates. Arrange the sliced chicken over the vegetables.
  3. Spoon over the dressing, garnish with the coriander and serve with the lime wedges.

Pear, Rocket and Parmesan Salad

Serves: 4

Nothing compliments pizza and pasta better than a salad.

This rocket, pear and Parmesan salad is right down the line and reasonably healthy.

You may actually eat it when the pizza runs out!

Ingredients

2 pears (Beurre Bosc if you can), cored and thinly sliced
2 tbsp pine nuts, lightly toasted
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
125gm baby rocket leaves
Lemon juice
Salt and pepper

Method

  1. Combine the oil, vinegar and a good squeeze of lemon juice, season and whisk well.
  2. Lightly toss together the pear, rocket and Parmesan, drizzle over the oil combination and toss once more.

Rick Stein’s Pickled Onion and Pineapple Salad

Serves: 4 – 6

This is a really simple, colourful, Rick Stein Indian salad that perfectly cuts through fatty Indian dishes such as pork curries.

Ingredients

1 small red onion, thinly sliced
2 tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp sugar
300gm pineapple, peeled and cut into 2cm pieces
A few fresh coriander leaves

Method

  1. Toss the onions together with the vinegar, sugar and salt and leave to marinate for an hour.
  2. Strain off any excess liquid, then toss the onions with the pineapple chunks, scatter with coriander and serve.

Jamie Oliver’s Sesame Butterflied Chicken

Serves: 2

This is a magic dish and sans the chicken, it would make an amazing, healthy salad.

The magic is the sauce: yoghurt, peanut butter, ginger and lime juice. Plus more lime and soy for the slaw.

We were really surprised at just how tasty this dish was and I commend it to your run sheet for next week’s dinners.

Ingredients

100gm fine rice noodles
2 skinless chicken breasts
Vegetable oil
4 spring onions, finely sliced
1/2 Chinese cabbage, finely shredded
200gm sugar snap peas, finely sliced
1 red chilli, finely sliced
2 limes
1 tbsp light soy sauce
1 tbsp peanut butter
2 tbsp yoghurt
2 cm piece of ginger, finely grated
2 tsp sesame seeds, lightly toasted

Method

  1. In a bowl, cover the noodles with boiling water until they are rehydrated. Drain and set aside, ensuring they do not stick.
  2. Slice into the chicken breasts and open them out like a book. Rub with 1 tsp of vegetable oil and a pinch of salt and pepper. Heat a pan over a medium-heat and cook the chicken. Set aside to cool slightly.
  3. Combine the spring onions, Chinese cabbage, sugar snap peas and chilli in a bowl. Dress with the juice of 1 lime and the soy sauce.
  4. In a separate bowl, mix the peanut butter with the yoghurt, grated ginger and the juice of the remaining lime. Season.
  5. Slice the chicken and sprinkle with the sesame seeds.
  6. Divide the noodles between bowls, add the slaw, the sliced chicken and the peanut sauce.

Avocado Chicken Salad

Serves: 4

There was debate about whether this recipe should be typed up.

Not because it isn’t great or super healthy, though because it is just a bit too simple. It’s almost not a recipe.

(Plus Natalie had never had bacon and coriander and wasn’t sure if they went together, not withstanding that they obviously do because the whole salad tastes amazing.)

Anyway, it was the boys – Oliver and Tom – that pushed me to type this up. They loved the salad and wanted it somewhere so they could make it for their kids one day.

Make it fun like we did and put the ingredients in separate bowls: let people make their own unique salad, toss with the lime juice and olive oil and enjoy.

How good is healthy!

Ingredients

2 chicken breasts, grilled and shredded
2 ripe avocados, pitted and diced
1/2 cup corn, grilled and hulled
1/4 cup red onion, minced
4 rasher of bacon, chopped and fried
2 tbsp coriander leaves
2 tbsp lime juice
2 tbsp olive oil
Salt and pepper to taste

Method

  1. In a large bowl, add the shredded chicken, avocado, onion, corn, bacon and coriander.
  2. Drizzle with the lime juice, olive oil, season with salt and pepper and toss gently to combine.

(Tomato, cucumber and black beans would also compliment this salad.)

Bill Granger’s Pea, Mint and Feta Salad

Serves: 4

This is one of Bill Granger’s signature dishes and he deserves it to be.

Amazing.

We have had mixed success with some of his dishes, though a good Bill Granger dish is a great one and this is definitely a salad that is great.

It looks simple – because it is – though the whole thing comes together wonderfully.

If you need a side to pair with that piece of lamb you’re doing on the BBQ, this is definitely a salad you should try.

Amazing.

Ingredients

200gm frozen peas
3 tbsp olive oil
1 onion, finely diced
2tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp honey
Sea salt and cracked black pepper
40gm shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
60gm baby English spinach
90gm Feta cheese, crumbled

Method

  1. Blanch the peas until cooked – boiled water or microwaved – until they are tender and bright green. Refresh immediately in cold water, drain and set aside.
  2. In a small pan, heat 1 tbsp of the oil over a medium heat: add the onion and cook until soft, stirring occasionally for 5 minutes.
  3. Meanwhile, in a small bowl, whisk together the mustard, remaining 2 tbsp olive oil, vinegar and honey and season with the salt and pepper to taste.
  4. In a large bowl, mix the peas, onions and pistachios and pour over the dressing. Add the mint, spinach and gently toss to coat with dressing.
  5. Top the salad with the feta cheese and serve.