Chicken and Mango Salad
Ingredients:
250g Basmati rice, cooked and cooled
1 celery stick, finely sliced
1 orange pepper, diced
60g sultanas
1 large mango, diced
2 spring onions, diced
1/2 cooked chicken, diced
Dressing:
4 tbsps Greek yoghurt
2 tsps mild curry powder
juice and zest of half lime
1/2 tsp mild paprika
Method:
Mix salad ingredients together in a large bowl.
Thoroughly mix dressing ingredients then combine with the salad.
Serve with a sprinkling of finely chopped parsley and mint.
First made: 5th May 2014
250g Basmati rice, cooked and cooled
1 celery stick, finely sliced
1 orange pepper, diced
60g sultanas
1 large mango, diced
2 spring onions, diced
1/2 cooked chicken, diced
Dressing:
4 tbsps Greek yoghurt
2 tsps mild curry powder
juice and zest of half lime
1/2 tsp mild paprika
Method:
Mix salad ingredients together in a large bowl.
Thoroughly mix dressing ingredients then combine with the salad.
Serve with a sprinkling of finely chopped parsley and mint.
First made: 5th May 2014
Smoked Mackerel Orange and Beetroot Salad
Ingredients:
2 smoked mackerel fillets, skinned and broken into pieces
1 orange
1 cooked beetroot, sliced then cut into strips
handful chives, finely chopped
handful parsley, finely chopped
Dressing:
1 140g carton natural yoghurt
1/2tbsp horseradish cream
zest and juice of one orange
2 tsps honey
Method:
Zest the orange into a large bowl then peel and segment it over a small bowl, saving the juice. Place the orange segments into the large bowl with the mackerel and chopped beetroot.
In the small bowl, mix together the rest of the dressing ingredients and mix well. Dress the salad generously and serve with crusty bread and Minty Rice Salad and Spiced Bean Salad.
First made: 9th June 2013
2 smoked mackerel fillets, skinned and broken into pieces
1 orange
1 cooked beetroot, sliced then cut into strips
handful chives, finely chopped
handful parsley, finely chopped
Dressing:
1 140g carton natural yoghurt
1/2tbsp horseradish cream
zest and juice of one orange
2 tsps honey
Method:
Zest the orange into a large bowl then peel and segment it over a small bowl, saving the juice. Place the orange segments into the large bowl with the mackerel and chopped beetroot.
In the small bowl, mix together the rest of the dressing ingredients and mix well. Dress the salad generously and serve with crusty bread and Minty Rice Salad and Spiced Bean Salad.
First made: 9th June 2013
Prawn, Lime and Ginger Salad
Ingredients:
500g cooked prawns, peeled
2 tomatoes, chopped
1 avocado, peeled and chunked
3 leaves iceberg lettuce, shredded
For the dressing:
Juice and zest 1 lime
thumb fresh root ginger, grated
4 sprigs each of mint and basil, finely chopped
salt and freshly ground black pepper to taste
3tbsps olive oil
1tbsp sweet chilli sauce
Method:
Mix the prawns and vegetables in a large bowl.
Put all the dressing ingredients in a jar and shake well. Pour over the salad.
Serve with fresh crusty bread.
First made: 25th July 2013
500g cooked prawns, peeled
2 tomatoes, chopped
1 avocado, peeled and chunked
3 leaves iceberg lettuce, shredded
For the dressing:
Juice and zest 1 lime
thumb fresh root ginger, grated
4 sprigs each of mint and basil, finely chopped
salt and freshly ground black pepper to taste
3tbsps olive oil
1tbsp sweet chilli sauce
Method:
Mix the prawns and vegetables in a large bowl.
Put all the dressing ingredients in a jar and shake well. Pour over the salad.
Serve with fresh crusty bread.
First made: 25th July 2013
Coronation Chicken Salad
Ingredients:
2 spring onions, finely chopped
1 yellow pepper, cut in thin strips
1 celery stalk, diced
125g green grapes, preferably seedless, halved
1 small can sweetcorn
1 firm pear or an apple, diced
250g diced, cooked chicken
Dressing ingredients:
3 tbsps mayonnaise
140g pot natural yoghurt
2 tbsps mango chutmey
2 tsps curry powder
Method:
Mix all the salad ingredients in a large bowl.
In a separate bowl thoroughly mix the dessing ingredients together and then pour over the salad. Gently mix the dressing through, cover the bowl with clingfilm and leave to sit at room temperature for 30 minutes to allow all the flavours to permeate the chicken.
Serve with Potato and Quails' Egg Salad - Recipes/Side Dishes/ Salads
First made: 16th April 2013
2 spring onions, finely chopped
1 yellow pepper, cut in thin strips
1 celery stalk, diced
125g green grapes, preferably seedless, halved
1 small can sweetcorn
1 firm pear or an apple, diced
250g diced, cooked chicken
Dressing ingredients:
3 tbsps mayonnaise
140g pot natural yoghurt
2 tbsps mango chutmey
2 tsps curry powder
Method:
Mix all the salad ingredients in a large bowl.
In a separate bowl thoroughly mix the dessing ingredients together and then pour over the salad. Gently mix the dressing through, cover the bowl with clingfilm and leave to sit at room temperature for 30 minutes to allow all the flavours to permeate the chicken.
Serve with Potato and Quails' Egg Salad - Recipes/Side Dishes/ Salads
First made: 16th April 2013