Summer time chicken salad

Summer time chicken salad

summer chicken salad

chicken salad

This is a great little chicken salad recipe with a summer twist that will have your family and friends going back again and again. It’s been so hot lately, I thought I’d make a chicken salad with some fruit. It’s really foolproof and fantastically fresh and delicious, Ideal for hot days so give it a try, you will love it. (makes 4 servings so double it up if need be)

What you need

Red apples and strawberries, same weight as the chicken 500g in this case
1 lemon
150ml light mayonnaise
3 or 4 spring onions
500g Chicken breast
mixed bag of salad greens
Handful of rocket leaves

The process

Cut the chicken breasts as if you were to butterfly them so that you have thinner pieces to cook, season with salt and pepper and then fry the chicken breasts in a little olive oil on a medium heat, and leave to cool on a plate. (they will continue to cook through while cooling and will be moist and succulent.

Skin and cube the apples into small pieces (say 2cm cubes) and place in a bowl. Squeeze a little lemon juice over them to prevent them from turning brown. Add 1 tablespoon of mayo and a twist of black pepper, mix and set aside.

Slice the celery and spring onions finely, halve the strawberries and mix together with the apples. Stir in the rest of the mayonnaise and make sure that everything is coated with the mayo mix.

Cube or shred the chicken breasts into similar size pieces and mix it all together.

Place some of the greens on a plate, spoon over some of the mixture and then pretty it up a bit by scattering some of the fine greens on top and serve with a french loaf or warmed traingles of pita bread. YUM

You can also add different fruits or nuts, walnuts to replace the strawberries is fantastic, a bit of sweet melon, watermelon or really any fruit you like will make it your own.

Try some of the other fabulous chicken recipes or serve this with the Eton mess as a dessert for the perfect summer meal.

Mediterranean vegetable salad

Mediterranean vegetable salad

Mediterranean vegetable salad

This is fantastic vegetable dish that can be served hot as a vegetable on the side of a roast beef or cold as a salad or even as a snack at the braai with some ciabatta or other crusty bread. It has such a great flavour a vegetarian would be happy with a bowl of it on it’s own. Give this a try, it’s a perfect summer, eat oudoors vegetable dish, kids who are not mad for vegetables will even enjoy it. (enough for 6 people)

What you need

2 large eggplants cut into small cubes
2 medium onions thinly sliced
4 celery sticks chopped
1 x tin chopped peeled tomatoes (400g)
about 100g or a handfull of bottled green olives
2 tablespoons capers
Olive Oil
120ml white wine vinegar
2 tablespoons caster sugar

The process

In a pan on a medium to high heat, add about 3 tablespoons olive oil add the eggplant cubes and cook until they are browned. remove from the pan leaving as much of the oil as possible and drain on kitchen paper.

To the same pan, add the onions and fry until they are browned and soft, this should take about 10-15 minutes. Now add the celery and cook for about another 4-5 minutes, add the tomatoes with their liquid, the vinegar, cater sugar, olives and capers, mix and allow to simmer for 5 minutes or so.

Finally add the eggplant to the mixture and simmer with the lid off for another 10 minutes, taste and season with pepper and salt.

Remove from the pan and allow to cool.

It is best to make this salad the day before and leave it in the fridge overnight before serving, the flavours all meld together beautifully.

Remove from the fridge an hour or so before serving if you are having it cold or pop in the micro for a few minutes if you are having it warm.

Chicken and baby potato salad

Chicken and baby potato salad

Chicken potato salad

It is so hot right now that a great salad that has all the makings of a roast is just what I need. Try this Chicken and baby potato salad with peas and greens, it is really fantastic and depending on how you feel, you can have the chicken and potatoes warm or cold. Try it tonight, your family will love it. (4 people as a main meal)

What you need

500g baby potatoes boiled and halved
4 chicken breasts roasted/grilled/poached your choice (I like to roast them in the oven with a little salt and pepper on the bone and leave the skin on)
250g frozen peas thawed in boiling water
Leafy Greens like rocket, pea shoots, flat leaf parsley, leafy lettuce, not iceberg.

Dressing
75ml olive oil
2 teaspoons mustard
Juice of 1/2 a lemon (about 2 tablespoons)
1/2 teaspoon sugar
1/2 teaspoon crushed garlic

The process

Cook your chicken however you choose and then shred it. If you have roasted it with the skin, remove the skin and chop it into thin slivers then shred the chicken. Add to a large bowl.

In a large pan with a generous amount of olive oil and a blob of butter on a medium heat, add you halved baby potatoes and cook them until they are browned nicely. Drain on a paper towl and add to the chicken.

Now add the peas and most of the greens that have been ripped into smaller pieces. Leave a few large pieces of salad greens to put on the bottom of the plate.

In a separate bowl add all of the dressing ingredients and whick thoroughly. Pour over the chicken mixture and toss to coat everything in the salad. Taste and season with salt and pepper.

place one or two of the larger leafy greens on the plate and then pile up a generous amount of the salad. Serve as is or with a piece of crusty warm Ciabatta bread.

It’s a really easy and tasty summer meal. Next time I will add a few baby beetroot that have been halved on the top or a few snap peas for some extra depth.

Don’t forget to try this amazing Bunch recipe, its become one of my favourites.

Cajun style lemon Chicken

Cajun style lemon Chicken

Cajun lemon chicken

This is a great chicken dish that is great hot and cold the next day. The cajun spices with the lemon and crunchy quick stir fried veg are a treat. For a salad version of the recipe all you have to do is drape your cooled cajun chicken and peppers over your favourite leaves, give it another squeeze of fresh lemon and perhaps add a some freshly cut melon. This one is very easy and very versatile, fresh and a treat in the heat. (Serves 4 or 6 as a salad)

What you need

750g chicken breast meat
2 tablespoons cajun seasoning (available in supermarkets)
1 medium onion
1 red pepper
1 green pepper
1 yellow pepper
2 tablespoons maizena (corn flour)
125ml lemon juice
175ml water
2 tablespoons sugar
2 tablespoons butter
Oil for frying

The process

Slice your chicken breasts into strips that are about 1cm thick and pop them into a bowl with the cajun spice. Give them a good mix about to distribute the cajun spice evenly over the sliced chicken.

Put a wok or large pan on a high heat with a little sunflower oil and fast fry the chicken pieces in batches until nicely browned in parts. Don’t fuss if the pieces seem partly uncooked, they will keep cooking once removed and still have more cooking to come. What you are looking for is little browned patches on the strips. Remove the chicken and set aside.

Now in the same wok quickly stir fry the onions and peppers until they are just beginning to soften, you still want them crunchy.

Mix together the maizena and the lemon juice.

Add all of the onions and peppers back to the pan, add the lemon juice and mazena mixture, water, sugar and butter, stir and bring to the boil. Now add the chicken and stir about for another minute or two until the chicken is coated in the delicious sauce.

Serve over some egg noodles or cold over your favourite leaves

Quiche with a potato crust

Quiche with a potato crust

Potato crust quiche

I came across this interesting idea on for the love of cooking blog and just had to try it! Pastry for whatever reason is not a favorite of mine to make so when the idea to use potato slices as a base for a quiche came along, it was like a godsend. It turned out like a gourmet potato bake with wonderful crisped up edges and is on my all time favorite list from now on. (4 people easily) I used a 29cm springform cake tin to make it in so I could remove it easily and would recommend it unless you are going to serve from the dish.

What you need

2 large roasting potatoes thinly sliced
spash of olive oil
1 medium onion grated
2 cups of filling mixture total, I used diced black mushrooms, chopped spring onions and ham
handful of mature cheddar (about 1/4 cup)
8 large eggs well beaten
1/4 cup of milk
Salt and pepper

The process

Heat your oven to 180 Celsius

Oil the cake tin with spray and cook or a bit of olive oil. Line the base and sides of the cake tin about 5 cm up the side with the sliced potatoes, overlap them and press them down quite firmly. If you have an oil spray, spray a little olive oil onto the potatoes and pop into the oven for about 10 minutes or so to settle to base. Remove and set aside.

While the potato is cooking, fry the onions, mushrooms and ham on a medium heat in a little oil until softened. Beat the eggs and milk well, season with salt and pepper. Sprinkle over the potato base along with the cheese and then pour the egg mixture slowly into the potato shell.

Bake for 30 minutes on the middle rack. Test it by pressing down on the center, it should be a little springy and not soft.

Allow to cool down for about 5 minutes before removing the sides of the tin and serve with a salad!

A really great meal a bit like a really fancy potato bake!

Potato Crust Quiche on Foodista

Summer prawn salad

Summer prawn salad

Quick Prawn salad

There are few things as good as a bowl of prawns straight out of the pan or off the braai with a good squeeze of lemon and this very quick dish is perfect to top off a salad on hot summer days. Simply make a nice leafy salad and top off with the beautiful fresh prawns that have come straight from the pan.(4 people)

What you need

1 kg fresh prawns deveined but shells still on
2 tablespoons olive oil
2 tablespoons butter
4 teaspoons crushed garlic
1 juicy lemon halved
Salt and pepper to season

The process

First off, take a trip down to your fishmonger or fresh seafood supplier and choose a kilo of queen or king prawns, ask them to devein them leaving the tails on. They usually don’t charge for this but if you are going to devein at home use a pair of kitchen scissors, I find it much easier to devein and shell and less messy.

Heat the olive oil and butter in a pan on a medium to hot heat and pop in about 1/4 of the prawns, give a grind of black pepper and add 1 teaspoon of garlic, cook for 2 minutes or so on each side until the outsides have turned pink and the flesh has gone white. Be careful not to overcook or they will turn to mush. Flesh should be firm to the touch.

Remove and place in a large bowl.

Repeat until all of the prawns are cooked, sprinkle over a little salt and squeeze over the lemon.

Thats it, top off your favourite salad and dig in. Tip add avocado or mango to your salad, they both go so well with prawns.
it’s a perfect summer meal served with fresh crusty bread.

This one has both avo and mango sprinkled with a few chopped roast peanuts and it works for me but add your own twist!

Summer rice salad with warm chicken breast

Summer rice salad with warm chicken breast

Rice salad

As the weather warms up I thought it’s time for something a little more adventurous and summery. This rice salad recipe has a fantastic flavour with all sorts going on in your mouth. You just have to try it, the pears and the blue cheese in the rice are such a great combination with the warm chicken and it’s sauce. I rate this as a top summer lunch. (5 – 6 people)

What you need

6 spring onions roughly sliced
1 teaspoon crushed garlic
2 tablespoons chopped fresh tarragon
1 tablespoon mustard
6 skinless boneless chicken breasts
1 tablespoon flour
150ml chicken stock
1 apple diced quite small (1cm cubes)
1 tablespoon chopped walnuts
2 tablespoons fresh cream
Saltt and pepper
Olive Oil

Salad

250g cooked rice
2 pears diced small (1cm cubes)
150g blue cheese
1 red pepper diced small
2 tablespoons chopped fresh coriander
1 tablespoon Sesame oil

The process

In a bowl add the spring onions, about 2 tablespoons of olive oil, garlic, mustard and tarragon, then season well with salt and pepper, mix together and toss in the chicken pieces. Toss them around a bit to cover the chicken pieces like a marinade. Set them aside for about 4 hours.

Remove the chicken pieces and shake off any onions. Cook the chicken pieces on a high heat for about 3-4 minutes on each side to brown nicely. Remove and set aside.

Now reduce the heat to medium add all of the marinade to the pan, add the chicken stock and the flour and mix well, add the apples and walnuts and allow to simmer for 5 minutes stirring from time to time.

Add the cream and the chicken pieces and simmer for another 2-3 minutes and remove from the heat.

In a separate bowl add all of the rice salad ingredients, mix them with a fork to separate the rice grains and distribute the colours evenly.

That’s it, serve the chicken over the rice salad with a bit of the sauce. It’s a party in your mouth I tell you.

Seafood salad for the lazy cook

Seafood salad for the lazy cook

Seafood pasta salad

There is nothing quite like a great seafood salad on a hot day and nowadays, with marinara mix being available at almost any supermarket, you can whip one together in a matter of minutes. This one takes 20 min utes or so from start to finish, perfect weekend food and if you are having guests… well what can I say, don’t spend too much time in the kitchen. (4 people)

What you need

375g shell pasta
Olive oil
500g frozen marinara mix, thawed
1 small onion finely chopped
Olive oil1 teaspoon crushed garlic

Dressing
½ cup mayonnaise
1 tablespoon white wine or chicken stock
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
1/3 cup tomato sauce
A few drops Tabasco sauce (optional)
Palm of chopped fresh parsley

100g ripped rocket for a bed

The process

In a pan on a medium heat with the olive oil, cook the onion and garlic until soft, now add the marinara mix and stir slowly and gently to cook the seafood. Cooking the seafood should not take more than 5 or 6 minutes. Once cooked, place in a bowl and then into the fridge to cool.

While the seafood is cooling cook the pasta in plenty of salted water and then drain u8nder cold water.

Add the pasta to a large bowl, mix all of the dressing ingredients together and then add to the pasta along with the cooled seafood and toss gently to coat all of the seafood with the sauce.

Serve nice mounds on a bed of rocket.

You can use any leaves to bed it down with, iceberg lettuce shredded is really good and of course some ripe slices of avocado on the side are a real winner.

For those who like seafood pasta sauces, here is a shrimp pasta sauce.

Caesar pasta salad

Caesar pasta salad

Caesar Pasta salad

Caesar Pasta salad

It has been so hot the last few days that I thought it time for something really delicious and perfect for the heat. Use this Ceasar Pasta salad as it is or add a little chicken and always use plenty of parmesan shavings. You can also add your other favorite salad items like baby corn.. you get the idea, make it to your taste. The dressing is the most important part of this recipe and you must not leave anything out or it just aint right. You need a hand blender or blender of some sort. (4 people)

What you need

200g shell pasta cooked (get the largest shells you can find)
1/2 pack, 125g bacon chopped and cooked
1 Cos lettuce
2 hard boiled eggs quartered
2 small avocados chopped
Parmesan shaved with a potato peeler

Dressing

1 egg
1 teaspoon crushed garlic
2 tablespoons lemon juice
1 teaspoon mustard (granular)
3/4 cup olive oil
8 small anchovy fillets

The process

Make the Caesar dressing by adding all of the ingredients except the oil to your belnder and whizzing until smooth. Then start adding the oil in a constant stream while blending until it thickens up.

Make up your salad ripping the lettuce into bite size pieces, add the bacon, pasta shells and avocado then toss. Now add the eggs, drizzle over the dressing and shave a whole heap of parmesan over the top.

If you are using chicken toss it in with the avocado.

It’s a beautiful thing…

For a really fantastic change add 2 cooked chicken breasts that have been chopped up for a fabulous, chicken caesar pasta salad.

Summer steak salad

Summer steak salad

Quick steak salad

Quick steak salad

Summer time is braai time and there is usually a leftover steak that is slowly devoured in little chunks over the afternoon or next day. Here is a great way to turn that left over steak into a complete and very delicious summer meal. It’s so simple and the dressing is fantastic.(2 people) feel free to double or triple this recipe.

What you need

300g cooked steak (barbecued is great)

1 large potato cubed into 2cm cubes
Oil for frying
1 tablespoon butter

1 small avocado sliced
Mixed greens torn, lettuce, watercress, spinach (your favorite greens)

Summer time is braai time and there is usually a leftover steak that is slowly devoured in little chunks over the afternoon or next day. Here is a great way to turn that left over steak into a complete and very delicious summer meal. It’s so simple and the dressing is fantastic.(2 people) feel free to double or triple this recipe.
What you need
300g cooked steak
1 large potato cubed into 2cm cubes
Oil for frying
1 tablespoon butter
1 small avocado sliced
Mixed greens torn, lettuce, watercress, spinach (your favorite greens)
Dressing
1 teaspoon wholegrain mustard
1 teaspoon horserash sauce
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons fresh cream
The process
First do the potatoes, add a glug of oil and the butter to a pan on a medium heat, add the poatato cubes and fru until golden brown, tossing and separating them from time to time. (They have a tendency to stick together). Remove and drain on absorbent paper.
Slice your steak across the grain into thin slices about 1/2cm thick.
Now make the dressing by adding all of the ingredients to a small pot over a low heat and whisk furiously until the sugar has dissolves.
Add your greens, avocado, crunchy potato cubes and steak to a bowl, toss it and then drizzle over the dressing.
It is really good with both hot and cold steak. I have also make it with barbecue chicken breasts sliced up and it is sublime.
Here is a quick <a href=”https://cookbook.co.za/chicken-recipes/quick-chicken-pasta-salad/”>chicken pasta salad recipe</a> as well
Enjoy it folks.

Dressing

1 teaspoon wholegrain mustard
1 teaspoon horserash sauce
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons fresh cream

The process

First do the potatoes, add a glug of oil and the butter to a pan on a medium heat, add the poatato cubes and fru until golden brown, tossing and separating them from time to time. (They have a tendency to stick together). Remove and drain on absorbent paper.

Slice your steak across the grain into thin slices about 1/2cm thick.

Now make the dressing by adding all of the ingredients to a small pot over a low heat and whisk furiously until the sugar has dissolves.

Add your greens, avocado, crunchy potato cubes and steak to a bowl, toss it and then drizzle over the dressing.

It is really good with both hot and cold steak. I have also make it with barbecue chicken breasts sliced up and it is sublime.

Here is a quick chicken pasta salad recipe as well

Enjoy it folks.