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Thursday, June 5, 2014

Forget-me-not Chicken Salad

As promised to the Sexy Bikini Lady and others I have posted the whole truth and nothing but the truth about the chicken salad, and the Sexy Bikini Lady is real just take a look at her fan page on Facebook.

On Monday I had decided to roast a chicken with the usual, planning to provide the tasty bird to the folks. Alas lunch had come to pass and a need for my usual coffee at Starbucks across the road. The Starbucks crew are always wonderful and the coffee fabulous. Sitting and sipping my favourite Blonde Roast I forgot about the chicken.

Upon my return I found the chicken happily roasted, golden and cold. It was a dilemma to be sure. So I decided to make a salad with a mixture of both fruit and not, adding a lovely dressing and tearing the chicken. The response was magical from you all.

The ingredients are simple with a combination of apples, oranges for the sweetness, then adding the small colourful and tasty little tomatoes with French shallots to balance the sweetness with its tangy flavours. As everything is mixed together in a bowl and allowing time for all the guests to meet each other a salad dressing is added. This is one of my favourite dressings, its flavours are a marriage of sweet mustard, honey and avocado.

Now it's time for the guest of honour to join the rest of the ingredients in the bowl. Simply tear up the roasted chicken into bite size pieces and toss it in. Mix well with the other ingredients and the creamy dressing. I topped off the offering with a fresh ricotta cheese and the explosion of taste was tamed to a mellow, wow. Now all you need is a glass of wine and let your taste buds dance away.


3 Fuji apples diced with skin on
3 naval oranges, diced
1 small tub of orange baby tomatoes, cut in half
1 small tub of red baby tomatoes, cut in half
6-8 French shallots, diced
I bottle of Briannas Home Style, Dijon Honey Mustard dressing
1 roasted chicken, torn to bite sized pieces
1 tbsp per serving of salad, fresh ricotta cheese

Toss all ingredients together and top off each serving
with a generous tablespoon of the ricotta cheese.

(Serves 6)