Summer is just around the corner
I love Salads, they are so quick to prepare and almost anything goes.
In your Vegetable Garden or Pots, plant Lettuce Combos. Go to your Nursery and buy a combination of Lettuces, more varieties the better. There are so many different sorts to buy, ranging from Curly Leaves, Crunchy Textures and the colours, greens to reddish to motley.
When making a Salad just pick off as many leaves as you need, then there’s no waste.
This Salad is delicious with the sweet tastes of Prunes and Figs. I have added another very interesting ingredient, Gerry’s Gluten Free Corn Star Mini Wraps. These add a crunchy and savoury texture. www.gerrys.co.nz
Chicken Fig and Prune Salad
4 Gerry’s Corn Mini Wraps, toasted- 400-500g Chicken Breast
- Lettuce Leaves, torn
- 3 Prunes, sliced thinly
- 3 Figs, sliced thinly
- 3 Stalks of Asparagus, chopped thinly
- 1 tablespoon Pumpkin Seeds
- 1 tablespoon Sunflower Seeds
- 1 390g Can Four Bean Mix
- Feta, crumbled if you wish over the top
- Roasted Capsicum, Sliced
- Parsley, chopped
- 1 Tomato, chopped
- Lemon Juice
- Olive Oil
- 1/2 teaspoon Dried Tarragon
- 1/2 teaspoon Dried Oregano
- 2 extra tablespoons Olive Oil
- Himalayan Pink Salt and ground Black Pepper
Place the Chicken Breast into a clean Dish and pour over 2 tablespoons of Olive Oil. Add the Tarragon, Oregano, Salt and Black Pepper. Toss to coat well.
Cover with Plastic Film and place the Chicken in the Fridge to infuse the flavours of the Herbs for about 30 – 60 minutes.
Take the Chicken Breast out of the Fridge and place into a heated Pan cooking over a medium heat for about 5 – 8 minutes on each side. If the Chicken breast is thick I sometimes slice through the Breast so the thickness is less and this allows the cooking to be more even.
Once the Juices run clear place the Chicken Breast onto a Chopping Board to rest.
Separate the Mini Wraps and place onto a Baking Tray. Brush each side with some Olive Oil then give a sprinkle of Himalayan Pink Salt and Pepper.
Place under a Grill watching so they don’t burn. Take out when slightly brown and leave to cool on a Rack. I only browned one side.
I have used a nice flat Platter to serve this Salad on.
Start with the Lettuce Leaves, tear them apart into small pieces and scatter them over the Platter.
Add the Tomatoes, sliced Capsicum, chopped Asparagus, Figs and Prunes.
Sprinkle over the Pumpkin and Sunflower Seeds along with the Bean Mix.
Crumble over the Feta and chopped Parsley.
With the Mini Wraps, break into pieces with your Fingers and push into and amongst the ingredients on the Platter.
Now slice the Chicken Breast across the grain of the meat and place in and around the ingredients on the Platter.
Give a good season of Salt and Pepper. Squeeze over Lemon Juice and a good Drizzle of Olive Oil.
Serves 2
