When I thought about publishing this recipe, I wondered what I would call it to make it stand out from any other chicken salad recipe that I had published. The salad didn’t really have a flavour profile that made it a ‘Vietnamese’ chicken salad, or a ‘Moroccan’ chicken salad, or a ‘Mexican’ chicken salad. It was just like a ‘chopped’ salad.
And then that got me thinking, what makes a ‘chopped’ salad?
A chopped salad can include any number of ingredients, all of which have been chopped or tossed and then mixed in a bowl for serving. A chopped salad is a salad that includes ingredients which have been chopped to be uniform and then either composed or tossed, depending on the style of the salad…
…Umm, isn’t that every salad??
So here it is, my chicken chopped salad – which may or may not help it to stand out. All you need to know is that it is delicious and can be made with any leftover chicken you have. Or you can just pick up a BBQ chicken on your way home from the beach or afternoon sport or on your way back from work and have a simple and yet flavour-packed dinner on the table in minutes.
Recipe: chicken chopped salad
- 1 roast chicken
- 1 iceberg lettuce
- 2 cobs of corn
- 1 bunch of asparagus
- 1 bunch of radishes
- 1 red onion
- 1/2 bunch of basil
- 2 tomatoes
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- 1 tbsp brown sugar
- 1/4 cup of grated Parmesan
- salt and pepper
Pop two small pots onto the stove. The first one will need to contain water, so that you can bring it to the boil and lightly cook the corn and asparagus. The second one will be for the chopped tomatoes, olive oil, red wine vinegar, brown sugar and seasoning. You also want to bring this pot to the boil so that the tomatoes brake down to make a delicious dressing for your salad.
Into the largest bowl you have, tear the iceberg lettuce. And then arrange the shredded chicken, thinly sliced radish, thinly sliced red onion and torn basil leaves.
Drain and refresh the corn and asparagus. Cut the corn off the cob and sprinkle over the salad. Cut the asparagus into 3cm lengths and add to the salad.
Once the dressing has reduced slightly and the tomatoes are mushy, allow it to cool slightly before pouring over the salad. Finish by seasoning with Parmesan, salt and pepper.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.