Provencal Chicken Salad and Fresh Fruit Shortcakes

Main: Provencal Chicken Salad with Roasted Peppers and Artichokes
Raising the Salad Bar by Catherine Walthers

Dessert: Fresh Fruit Shortcakes
Women’s Weekly Light and Luscious Summertime Cookbook

“The evidence is overwhelming at this point. You eat more plants, you eat less other stuff, you live longer.” – Mark Bittman

Hi everyone,

So I have a confession……I have a love/hate relationship with salads. I always feel great during and after I have eaten them but when I am looking at a menu I am drawn to the things with sauces and somewhat more fattening delicacies, however, Raising the Salad Bar is a book filled with wonderful and exciting salad recipes. The best thing is that they are fairly simple and can be put together in no time at all. I selected this beautiful provencal chicken salad mostly because of the colours (okay guilty, I look at the pictures to decide if I am going to cook something).

It goes a long way and can be easily doubled if necessary. The evenings have been very muggy so the best place to be is outside eating either with a salad or having a BBQ. The recipe requires the “bell peppers” or capsicums to be skinned and cut into strips. I find the best way to skin them is to pop them under the griller until black and bubbly and then put them in a plastic bag and allow to cool. The skin peels right off super easily. Feel free to add to this salad. A little shaved parmesan or fresh mozzarella could be added. Mango and avocado go very well with it as do some tiny tomatoes. Serve with some crusty peasant-style bread. To turn this into a vegetarian feast, omit the chicken and add some grilled vegetables and halloumi. This received 8/10

AND dessert finds me right back with the Women’s Weekly and a very very old recipe. The shortcake part of this is a lot like shortbread. Be careful with the pastry because it is very soft even after having been in the fridge. The shortcakes can be done ahead, cream whipped and fruit chopped so there is your dessert ready for assembly. It calls for Grand Marnier which does go just great with fruit but you could also use Contreau. It is light and fresh and very very addictive – something you can eat without feeling too guilty. This is a must try. Was it a winner? Oh yea, especially with the MAV who came back for seconds. 9/10

This simple, light and easy menu is a must try for these warm summer nights.

Until next week,

From my table to yours with love!

Provencal Chicken Salad with Roasted Peppers and Artichokes

A salad to which you can add almost anything you like.

The body of the salad

½ c sun-dried tomatoes
1 can artichoke hearts
4 boneless chicken breast halves
salt & pepper
1 roasted capsicum (skinned and cut into strips)
½ c pitted green olives (sliced lengthwise into quarters)
3 tbsp minced parsley
4 c mixed baby lettuce greens (washed and dried)

The dressing

2 tbsp red wine vinegar
2 tsp dijon mustard
½ tsp minced garlic
6 tbsp olive oil
1 tsp dried oregano
½ tsp salt
pepper

Place sun-dried tomatoes in a small bowl and cover with boiling water. Let rest until softened, about 10 – 15 minutes. Drain tomatoes and mince them. Rinse the artichoke hearts and cut into quarters, then pat dry.
Preheat a stovetop grill pan, outdoor grill or skillet over medium-high heat. Remove tenderloins from the chicken breasts and pound the chicken to an even thickness .Season with salt and pepper. Oil the grill and either grill or pan fry the chicken 4 or 5 minutes on each side until just cooked. When cool enough to handle, slice into ½ inch wide strips.
In a large . bowl, combine the chicken, sun-dried tomatoes, roasted pepper, artichoke hearts olives and parsley.
To make the dressing, in a small bowl, whisk all of the dressing ingredients; season with pepper. Before serving, whisk dressing again and combine with the chicken salad.
To serve, place baby greens on a platter and top with the chicken salad or serve on individual plates.

Fresh Fruit Shortcakes

2 c plain flour
185 g butter
½ c icing sugar
egg yolk
300 ml thickened cream
1 tbsp grand marnier
1 tsp grated orange rind
seasonal fruit

Sift flour into bowl, rub in cold chopped butter, mix in sifted icing sugar, egg yolk and 2 tbsp of the cream; mix to a soft dough. Knead lightly until smooth, cover, refrigerate 30 minutes.
Divide mixture evenly into 8; roll out each piece to 8cm circle. Pinch a decorative edge with floured fingers. Place shortcakes on lightly greased oven trays; bake them in a moderate oven 20 minutes or until pale golden brown.
Beat remaining cream until soft peaks form, stir in Grand Marnier and orange rind. Top shortcakes with cream then fruit of your choice.

Provencal Chicken Salad and Fresh Fruit Shortcakes