with the exception of wierd coloured shellfish, anything with 8 legs, or anything that qualifies as an organ. In other words I've lied before I have even written a word.
This is perfect as either a main dish, served on a bed of crunchy lettuce, or as a side dish on its own. Guaranteed to be a hit.
To make enough for 3 to 4 for a main you will need…
4 cooked chicken breasts, chopped into bite size chunks
5 strips of American style or streaky bacon, cooked crispy and crumbled.
2 celery sticks
1 large Fuji Apple, cored and chopped.
1 200g jar (scant cup) mayonnaise (I use Helman’s Light)
1 tsp dried parsley
1 tbsp red onion, finely chopped
1 Lemon
Pinch ground ginger
2 tsp Worcester Sauce
1 tbsp Dijon Mustard
2 tbsp Honey
Method
For cooking the chicken, I recommend poaching in chicken stock. It takes about 15 minutes to cook through depending upon size of breast. You can cut a breast in half to check.
Poaching Chicken
Put the chicken, bacon, celery, and apple in a bowl. Set aside.
Dry Ingredients
Put all the other ingredients into another bowl and whisk together. I use a hand mixer. It does a great job, and most importantly, helps break up the honey if it is not very runny.
Dump the dressing on the solid ingredients and toss together. Done.
If serving as a main, cut up two Romaines or mixed greens and dump the chicken salad on top.
Chopped Chicken Salad on a bed of Romaine
Wife tested and approved.
I am a completely amateur foodie who likes to eat and also likes to cook. Armed with no professional experience at all, and a CV that shows no discernible experience in food, I nevertheless attempt to share recipes I discover along the way while commenting on the few occasions I choose to eat out.
