This is a great Monday lunch salad, using up any of your roast chicken and new potatoes from a summer Sunday dinner. The dressing that accompanies this salad is first class and is worth making in its own right. I think that this would also work well with some hot smoked salmon flaked in, in place of the chicken. I have had this recipe in my book for a long time, but I think it was originally adapted from the Sainsbury's Magazine.
Chicken, Pepper and Olive Salad with Balsamic Vinegar and Honey Dressing
Prep time: 30 mins. Serves 4 as a lunch
It is easy enough to adapt this recipe for just one or two people by adjusting the salad quantities. I would still advise making all the dressing - you can keep it in the fridge if you don't use it all at once.
Cooked leftover chicken, shredded (or use 2 large chicken breasts, cooked)
2 Peppers (red, orange or yellow)
Sunflower seeds, handful
Pine nuts, handful
Juice of 1 lemon
1 tbsp balsamic vinegar
2 tbsp grainy mustard (I sometimes use a smooth Dijon)
2 tbsp runny honey
100ml olive oil
1. Boil the new potatoes, if not using leftovers. This will take 25-30 minutes. Drain and leave aside.
2. Slice the peppers, add a little oil and cook in the oven for 15 minutes at 190C.
3. Toast the sunflower seeds and pine nuts in a dry frying pan. Keep moving them until they have turned a golden brown. This will take just a couple of minutes.
4. Combine all the dressing ingredients in a jug and whisk until emulsified.
5. Put the salad leaves and olives in a serving bowl, add in the potatoes, chicken and peppers.
6. Pour over the dressing and add the toasted seeds.
Love Mrs Jones x