Roast chicken salad
We just came back from a week away on a short half-term holiday which was packed with swimming, cycling and loads of fun. Kids have had an amazing time and so we the adults did sometimes only seeing those little smileys and happy faces. Bless them, they really do fulfil my life and I really wouldn't know what my life would be without them.
We arrived home and.... you may have guessed and also know how it is when you get home after being away for a few days, the fridge hasn’t got to offer much, you are super hungry and all in all not much in the fridge to tuck in very, very quickly apart from a chunk of cheese or something. Yes, we did snack away on things, we’ve had lunch but we were craving something nice and light for dinner.
On the way home (we drove by the way) we did stop over and bought a nice roast chicken amongst other bits and blobs and when we got home we have gathered few ingredients, very few as you can see, and ...this salad was on the table in literally 15 minutes if not less. Hubby helped a little with washing the veggies so it was great.
It was an absolute feast. Delicious. It was not the first time I have made this super healthy beauty but it was the first time I have used broccolini which I do prefer over broccoli.
Well, unless you have had it before in which case you will know all about its looks and taste, let me introduce this little sweet fella?
You may think this is baby broccoli as the way it looks it might appear that way but in reality, this is not quite the case.
Broccolini It is a hybrid, a cross between broccoli and Chinese broccoli that was first created in 1993.
It has small florets and longer stalks with very few tiny leaves and they are all edible. I cook and use all as there is nothing you could waste.
Unlike broccoli florets which taste a little on the bitterish side, broccolini florets are sweeter and have a slightly earthy taste- for me, they are delicious.
It can be used both. You can have it either raw in a salad like this broccoli salad where broccoli can be replaced by broccolini but it can also be cooked in various ways like steamed, boiled for literally 1 or 2 minutes, sauteed, roasted and even grilled. Isn't this just wonderful?
I do use the stalks in pies or roasts like this Roasted Curried Butternut Squash sometimes as they can take a little bit of cooking whereas florets cannot without melting away 😉 not really worth cooking it for more than 2-3 min whichever way, it is too delicate and if you take that crunchiness away is a guaranteed spoiled broccolini.
Swede, raw broccolini and roast chicken salad
- glass bowl
- chopping board
- wooden spoon
- 200 g Swede (7.05 oz)
- 300 g roast chicken (10.58 oz)
- 250 g broccolini (8.82 oz) or broccoli florets
- 2 small carrots
- 1 large red onion
- 1 large pepper
- 1 medium red chilli
- 2 tablespoon mayo
- 3 tablespoon Greek style yoghurt I used a 2% fat
- 1 tablespoon salad cream
- 1 pinch black pepper freshly ground
- 1 pinch salt
- 3 cloves garlic crushed and finely chopped or grated
- 2 tablespoon lime juice juice from ½ lime
- Peel wash and grate the swede.
- Peel wash and chop the carrot into the desired size. You can grate this too or make it into little shaves just like I did, using a vegetable peeler.
- Take out a large bowl and add the shredded chicken, grated swede, grated or made into ribbons carrot, chopped red onion, crushed and finely chopped garlic, the chopped red pepper and the finely chopped red chilli. Mix all for 30 seconds with the help of two forks or spoons.
- In a separate little bowl mix all the sauce ingredients (the yoghurt, lime juice, salad cream and mayo and a little salt and pepper. Mix to homogenise.
- Pour the dressing over the ingredients, mix a little more and enjoy.