Thursday 4 November 2010

Tweetalong Recipe: Thomasina Miers’ chicken, avocado and basil salad with yoghurt and garlic dressing



 2 Chicken breasts poached or roast chicken left from the weekend, torn into pieces
1 Hass avocado, sliced
8 baby tomatoes, halved or quartered
A small handful green beans, cooked to al dente
10 small jersey potatoes, steamed for 20 mins (optional)
1 small bunch of basil, leaves picked
2 handfuls of mixed salad leaves
Olive oil
Juice of ½ lemon

 200g Low fat Greek yoghurt
1tbsp Low fat crème fraiche
1 small clove garlic, crushed
½ tsp Dijon mustard
Pinch of sweet paprika
½ tbsp parsley, chopped (optional)
Small squeeze of lemon juice and extra virgin olive oil
Salt and pepper

1)      Mix all the dressing ingredients together and chill until needed. 

2)      Place all the salad ingredients into a bowl, squeeze the lemon and a splash of olive oil over it all and mix carefully, seasoning with a touch of salt and pepper.  Place on to plates and finish with a good dollop of the garlic dressing.

3)      The salad could also be placed on individual crostini’s for delicious canapés

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