Chicken Salad

Para versão Portuguesa clique aqui: “Salada de Frango”

Summer is here and so is the desire for lighter and cooler foods. This salad can be made ahead and the dressing added only when served.

2 chicken breasts skinned (about 500g)

Olive oil

Salt and pepper

½ cup pecan nuts

½ cup nuts

¼ cup mayonnaise

¼ cup yoghurt

1 tbsp dried tarragon

1 cup grapes, halved

A few lettuce leaves

Pre-heat oven to 180ºC.

Split the chicken breasts in half and place them on a baking sheet and brush with a little olive oil. Season with salt and pepper. Bake for 35 to 40 minutes until the chicken is cooked through. Let it cool and cut into cubes.

Meanwhile place the nuts in a separate tray and place in the oven for about 7 minutes until golden. Set aside.

Prepare the dressing: In a small jar mix mayonnaise together with yoghurt and season with salt and pepper and half of the tarragon. By using a jar, any dressing that is leftover can be easily stored.

In a large bowl place the cubed chicken, nuts and grapes and pour some of the dressing on top. Mix well. 

Place over a bed of lettuce and sprinkle remaining tarragon.

Enjoy!

Avocado and Cherry Tomato Salad With Sunflower Seeds

Para versão Portuguesa clique aqui: "Salada de Abacate e Tomate-Cereja com Sementes de Girassol"

1 avocado, cubed

1 cup cherry tomatoes, cut in half

1/4 cup roasted sunflower seeds

juice from 1 lime

½ tbsp honey

1 tbsp chopped parsley

Salt to taste

Put everything in a bowl and toss until well combined.

Onda Pasta and Salmon Salad

Para versão Portuguesa clique aqui: "Salada de Massa com Salmão à Onda"

½ cup nuts roughly chopped

a few lettuce leaves

2 cups pasta (fusilli)

100g smoked salmon cut in small pieces

3 apples, diced

For the sauce:

5 tbsp cream cheese

4 tbsp freshly squeezed lemon juice

2 tbsp mayonnaise

1 tbsp honey

Roast the nuts for 5 minutes in a pre-heated oven at 180ºC. Tear a few lettuce leaves in small pieces. Cook the pasta in water seasoned with salt, drain and place in a serving bowl. Let it cool completely. Add salmon, apples, nuts and lettuce.

In a small bowl whisk together all the ingredients for the sauce. Pour over the salad, toss well and it’s ready to serve!

Avocado and Feta Cheese Salad

Para versão Portuguesa clique aqui: “Saladade Abacate com Queijo de Cabra”

2 avocados, diced

1 cup tomatoes, diced

1/2 onion, diced

3/4 cups crumbled feta cheese

1 tbsp lemon juice

1 tbsp red wine vinegar

2 tbsp parsley, finely chopped

Toss all ingredients in a bowl and serve.