Oh, how I love these super fun and so quick to make gem lettuce, chicken and apple little boats, they are so satisfying and will save a lot of time and hussle as well as neurons by not having to think too much of what to eat and take to work for lunch the next day. This really can be a brainer sometimes …
How did this dish emerged…..well,
Do you get to work from home? I do and I love it. It is generally on Fridays and love it! I do maily because…
Working from home is really pleasing for me from so many perspectives because I can always see the fruits of what I’m doing, I get a lot of work done as opposed to being in the office where I could just take the calls, reply to emails and barely get any paper work done.
Last Friday after bunches of work getting done and finalised I did get quite hungry. I had no idea what I fancied, all I knew was that I want something light like a salad only because I’ve been pretty sedentary for a day.
The morning school walk was done but that was it but my aim is to walk 18-20k steps a day and if I don’t reach that I do get quite cross with the lazy me. I did get that urge and desperate need to walk but I had to finalise what I had planned to finalise work wise for the day.
I had a slight idea for a quick lunch but wasn’t quite sure what was there in the fridge so, I went downstairs in the kitchen, opened the fridge to see what I could possibly assemble for a very quick lunch as very soon was time for school pick up and still had backets of work to put in.
I found some roast chicken from the dinner the night before, I’ve had a pack with 2 gem lettuce. The rest I’ve just quickly gathered, ingredients that I always have in the fridge such as pickles, olives etc. So this is how this dish was created. Not a great deal you might say, but I really loved it.
Spontaneous has to be my nickname…
I do like what comes out of an instantaneous moment where you just work with what you’ve got and this is for food very much like me – in life I am the same – it is only that now, with kids and being a mum I do have to at times only 😉 think twice but I am still very spontaneous – I just love it this way, it makes life a dash more exciting than having it all planned ahead and blah blah.
I occasionally create dishes that are thought over, written down as an idea and the put in practice and on a plate but a lot of time dishes get created like this instantaneously, and all I’ve got to do it’s to open the fridge to see what’s in there that could fill a plate for lunch or dinner for my muncheteers ;-).
Food, as far as I’m concerned, has to be created in an instance, have that initial sparkle, that instantaneous idea of what you want to do. The more you think the more you may want to complicate it. Food doesn’t need to be sophisticated to taste good. Besides, I do like to eat what I really fancy there and then.
Another aspect that is very important for me and hold on to very strongly is that food has to be and remain as little processed as possible – the more we cook it the less the quality. Wholefoods and organic as much as possible is the answer, it saves time for nnot having to murder the ingredients and organic because I do believe it is by far a better quality. Eat less but make sure the quality of the food stays pretty high.
Coming back to this dish now, it is a simple dish that requires no cooking at all unless you obviously need to cook the chicken time wise and taste wise, it is all pointless to mention but I will do because the crispiness and the sweetness from the apple combined with the saltiness from the olives combined with the roast chicken, pickles was so much better than I ever imagined despite this sounding a little bit of a weird combo at first, it is very nice and refreshig, a dish that although may look and sound summery, it can be made all throughout the year.
Here’s this quick n’ yummy lunch recipe?
Gem lettuce, chicken and apple little boats
- 180 g roast chicken breast (1.2 cups)
- 1/2 red pepper
- 1 apple diced
- 1 celery stalk
- 4-6 pickled hot peppers
- 2 gem lettuce
- 8 green olives sliced
- 2 tbsp chilly sticky balsamic vinegar to drizzle.
- Wash the lettuce, celery, Apple and the red pepper.
- Place the lettuce leaves facing upwards – looking just like little boats – on a plate.
- Shred or cut the chicken breast. Scatter 2-3 pieces on each leaf.
- Chop the peppers both the fresh and the pickled, the celery, the olives and dice the apple. Scatter all around dividing evenly between the leaves.
- When you are happy with every leaf load, give it all a nice drizzle of a sticky chilli, balsamic vinegar or any vinaigrette that you may have or like.