Spring has sprung so it’s time for slightly lighter suppers with plenty of salad leaves. This zingy chicken salad recipe serves two people, and is full of flavour and colour. The chilli, lime, garlic & ginger combination works nicely with the slightly sweet salad dressing. Continue reading “Zesty Chicken & Pearl Barley Salad”→
Cous Cous is a such a hassle free carbohydrate to add to a summery salad. I promise if you know how to cook it properly it doesn’t take much effort at all. At the weekend I enjoyed a tuna and cous cous salad, two days running in fact because I enjoyed it so much the first time!
To start, pop enough cous cous for one into a bowl, remember it fluffs up so you don’t need as much as you think. One small handful is probably enough for a salad (sorry, I weigh things in handfuls!) Once the kettle has boiled pour in just enough water to completely immerse the cous cous and have a thin layer of water sitting on top. Immediately cover the bowl with a plate. If you’re looking for a bit of extra flavour you can also pour in some stock flavoured water, same rules apply.
Using the rest of the water put an egg on to boil. Boil it in the shell or poach it if you fancy, however you think will be yummiest.
Whilst your egg is cooking and the cous cous is fluffing up, turn your attention to your salad bowl. This recipe couldn’t be simpler. As a general rule I just tend to use up what’s in the fridge. On day 1 it was tomato, cucumber and coriander, and on day 2 I swapped the cucumber for some lovely broad beans.
Once you’ve got all your items in your bowl, add half a tin of tuna to your salad bowl – I think you get a lot more flavour if you use tuna in sunflower oil, so don’t drain away all the oil before you add half the can, the oil acts as a bit of a dressing for the salad. Season with salt and paper.
After about 10 mins uncover your cous cous. By now all the water have been soaked up and the cous cous should look swollen and dry. Using a fork, fluff it up then add to your salad bowl and then peel your egg if required and pop it on top.
This chicken salad is really quick and easy to pull together, and it’s got lots of colour and flavour. Adding brown rice means it’s nice and filling for supper time too.
(FOR 2) Add your brown rice to a pan with water and cook for 20mins, lid on. I measured about one small, heaped handful of rice per person.
Then start by mixing up the dressing in which the chicken will be cooked. Mix together a couple glugs of olive oil, a good squeeze of clear, runny honey, half a teaspoon of mustard powder and a splash of soy sauce. Pour the dressing over your chicken strips, leaving a little bit of dressing in the jar, and making sure the chicken strips completely coated. Then add the chicken to a pan or wok on a high heat. After a few minutes add one clove of garlic and one red chilli, both roughly chopped, to your pan. Turn the heat down and allow to cook for a further 15 mins.
Whilst that’s cooking away prepare your salad bowls with a layer of mixed lettuce leaves, cucumber and cherry tomatoes. Then you can really add any salad items you like – I added avocado, sweetcorn and carrot shavings.
Once the chicken had cooked through and the rice is ready, plate up! Rice first then layer chicken on top. Make sure you pour over any excess dressing you left in the jar. Finally, I added a few herbs on top, parsley just because I had it to hand.
A quick and healthy spring salad that you can alter easily depending on what’s in the fridge. Enjoy!