My Salad Days are Here and Now…

“To remember a successful salad

is generally to remember a successful dinner;

at all events,

the perfect dinner includes the perfect salad.”

~ George Ellwanger

I have never enjoyed making salads as much as I do now;

it’s because I get to eat the bowl, I guess 😋

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Today it’s Chicken and Grilled Nectarine Salad;

sweet, juicy, crisp and crunchy, ready for lunch or dinner!

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Sticky Spatchcock with Carrots and Cashews

Last night’s leftovers make a great base for this salad.

Let’s bake the Tortilla Bowls

Ingredients:

  • 2 torilla wraps
  • Cooked chicken leg
  • 1 nectarine, sliced with skin on
  • Little gem lettuce leaves, shredded
  • 5 Baby carrots
  • 6 black olives
  • Handful of beans sprouts
  • Squeeze of lemon juice
  • Olive oil, to brush and drizzle
  • Freshly ground sea salt and black pepper
  • Some fresh coriander leaves

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Now grill the nectarine segments.

Prep the vegetables for the salad.

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First layer, then season.

Method:

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Brush the tortilla with 1 tsp olive oil, season with salt and black pepper and arrange in an upturned muffin tin.
  3. Add a circle of parchment paper to the centre of the tortilla and fill with ceramic baking beans, to stop it from puffing up.
  4. Bake in the oven for 4 minutes until the tortilla starts to brown, lift out the parchment and baking beans, then bake for a further minute.
  5. Remove the from the oven, and switch the oven to grill mode.
  6. Place the nectarine segments on foil, drizzle with olive oil and season with freshly ground black pepper, then grill to warm and char slightly.
  7. Chop the cooked chicken leg into bit sized pieces.
  8. Shred the lettuce, halve the olives and quarter the baby carrots.
  9. Arrange the lettuce, carrots and bean sprouts in the tortilla bowl and season.
  10. Top with the chopped chicken, nectarine slices, olives, then season this layer.
  11. Drizzle over some olive oil, squeeze on some fresh lemon juice and add a few coriander leaves.
  12. Ready to eat….bowl included.

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Now chop the chicken.

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Fill the bowl, season again,

then drizzle on olive olive and lemon.

No chicken 😬

Plenty of other variations:

Egg & Baby Corn   Cantaloupe Melon & Feta   Smoked Ham & Salsa

I’m loving my Salad Days,

Frances 😋

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7 thoughts on “My Salad Days are Here and Now…

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