Need some inspiration for a mid-week summer salad? This could be what you are looking for. Tasty and healthy, this simple dish works well with leftover roast chicken from the weekend as well, making it the perfect Monday night salad too.
Preparation time: 10 minutes | Cooking time: 20 minutes | Serves: 4 | Calories: 207 per serving
2 x chicken breasts or left over chicken
1 fennel bulb
2 sticks celery (from the heart)
1 head radicchio
Salt and freshly ground black pepper
Juice of one lemon
3 tbsp extra virgin olive oil
20 or so little black olives, pitted
150g soft goat’s cheese
What to do:
Place the chicken in a pan and cover with boiling water. Gently simmer the chicken for 10 to 15 minutes until it is cooked through. Take off the heat and allow to cool. Once the chicken is cool enough to handle shred using your fingers into long strips.
Remove the tough outer leaves from the fennel and discard. Slice the bulb into the finest possible slices. Do the same with the celery heart. Separate the leaves from the radicchio and tear into bite sized pieces.
Place the chicken, watercress and other salad vegetables in a bowl. Season with a little salt and pepper then add the lemon juice and olive oil and lightly toss together.
Arrange the salad on four plates. Sprinkle over the goat’s cheese and scatter the olives on top. Serve at once.
Delicious with warm crusty bread!
Recipe from: www.watercress.co.uk
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