Hello everyone,

Well I am very excited this week because I have one of my overseas family members arriving home tomorrow.  You know what this means don’t you!  Many, many Wine Wednesdays.  However, because they are only visiting for a short time we will have to have Wine Wednesday, Tequila Tuesday, Thirsty Thursday and Sangria Sunday just to mention a few so that we can bring these gorgeous family members up to speed.  I’ll have to let you know how that goes my friends.

This beautiful summer salad was originally a Women’s Weekly recipe I believe, although not entirely sure but I found it in this cookbook that was put together some years ago by the Northern Beaches Christian School to raise money and it has served me well over the years.  The recipe calls for chicken breasts to be poached and then sliced when cool which I did and they were very tender, however, if you want to throw this together and you are short of time you could shred a BBQ’d chook and use that.  I add loads of extras too.  Grapes, mango, avocado and walnuts.  If the mandarines are good you could add segments of those as well.  I like to put my salad on a bed of baby spinach which adds a little more texture, colour and flavour not to mention the fact that they are so very good for you.  (I am a bit of a baby spinach addict). The dressing is simple and could be made hours ahead.  The combination of the lemon and ginger with that dash of honey is truly yummy.  One of those salads you really feel satisfied with.  Everyone gave this an average of 9/10.

So my loverlies give these two simple recipes a go.

Until next week…..

From my table to yours with love x

Summer Chicken & Melon Salad

A salad to which you can add many extras eg. grapes, mango, mandarine segments, nuts

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Ingredients Method Notes

Ingredients

  

• 6 chicken breast fillets
• 1 c white wine
• 1 c water
• 2 -3 whole black peppercorns
• 2 sprigs celery leaves
• 2 sprigs parsley
• 2 sticks celery finely chopped
• 2 tbsp parsley finely chopped
• 1/2 rockmelon peeled, seeded and cut into 2cm pieces
• any extra fruit you may like to add
• 1/2 c egg mayonnaise
• 1/2 c light sour cream
• grated rind of one lemon
• 1/3 c lemon juice
• 2 tsp honey
• 1 tbsp grated fresh ginger

Method

 

1. Place chicken fillets, wine, water, peppercorns, celery leaves and parsley in a frying pan. Cover and heat to simmering point. Poach chicken gently for 5-8 minutes or until just cooked. Remove chicken from pan and allow to cool. Slice into bit-size pieces and set aside to cool in the refrigerator.
2. For the mayonnaise, combine all the ingredients in a bowl or jug, and mix well.
3. Place sliced chicken, rockmelon, celery and parsley in a large bowl. (and any extra fruit you wish to add)
4. Add mayonnaise and toss gently until evenly coated.
5. Spoon salad onto a large serving platter or bowl and garnish with extra parsley and perhaps some walnuts.

Notes

Source: Northern Beaches Cooks