Whenever anyone ever suggested chicken salad for lunch, 'meh' used to be my reaction. In my head, chicken salad used to be filed alongside 'beans on toast' or 'a jacket with tuna'. Y'know what i mean right? They are OK-ish meals, but kind of dull, it's like i have to really really fancy beans on toast to actually make it. Well, it was exactly the same for chicken salad, I just couldn't get excited about it. But then i stumbled upon two neat little marinades, 1 for chicken & 1 for red onions & the most amazing chicken salad was born! It would be a sin to not share this with everyone...
For four people, you will need:
For the chicken marinade
- 4 x chicken breasts - cut into strips
- 1 tsp onion salt
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp chilli powder
- 1 spray of olive oil
For the onion marinade / dressing (recipe adapted from Shutterbean)
- 1 red onion - thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 tsp sumac
For the salad base
- 2 romaine lettuces - shredded
- half a cucumber - cut into discs
- cherry tomatoes - halved
and you will need to do this:
To marinate your chicken:
1. In a large bowl, spray your chicken strips with the olive oil & stir to cover, add another spray if you think it needs it.
2. In a small bowl, combine your onion salt, dried oregano, paprika & chilli powder - mix.
3. Sprinkle your spice mix over your oiled chicken. Stir well to combine, making sure it's all covered.
4. Place in the fridge for 30 minutes.
To marinate your onions:
1. In a small bowl, mix your sliced red onion with your olive oil, red wine vinegar & sumac.
2. Place in your fridge for 30 minutes.
Make your salad
1. Heat a large griddle pan on a medium heat & spray with olive oil spray, until well covered.
2. Once hot, add your chicken. This will take about 15-20 minutes to cook, and you'll need to turn regularly so as to not let it burn.
3. Arrange your salad leaves, cherry toms & cucumber as you like!
4. When the chicken is cooked, scatter evenly over your four salad plates. It will smell amazing, trust me!
5. Share out your marinated pinky onions over your four plates, then dress each salad with the sumac dressing.
6. Enjoy this with nice glass of cold pinot grigio for ultimate yumminess!
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