COOKBOOK: The Quick Cook Book - Women’s Weekly
I just loved this recipe! A salad with the lot makes the perfect lunch for all. It’s filling and delicious, just perfect to serve to the family or a dinner party. The homemade dressing was absolutely yummy! I give this recipe my full thumbs up!
Enjoy
RECIPE
Serves 4
2 tablespoon olive oil
1 red onion, sliced
6 chicken thigh fillets, sliced
4 shallots, sliced
1/4 cup slivered almonds
A handful of chopped parsley
1 red pepper/ capsicum, chopped
2 celery sticks, sliced Salt & pepper
12 cherry tomatoes, sliced in half
2 avocado, chopped
4 handfuls of lettuce
DRESSING
1/2 cup mayonnaise
1/3 cup sour cream
2 tablespoons lemon juice
DRESSING:
Add all ingredients in a bowl and mix well. Refrigerate.
SALAD:
Place the almonds in a bowl or dish and microwave for approx 2mins to brown them.
Heat 1 tablespoon of olive oil in a frying pan, add the red onion and fry until just soft. Add the peppers/capsicums, celery and stir fry for approx 4-5mins until vegetables are just soft. Add salt and pepper, and parsley. Combine well.
Turn off the heat but leave it on the hotplate, add the tomatoes and almonds and combine. Remove from pan and set aside.
Add extra tablespoon of olive oil and fry the chicken for approx 4mins on each side. Season with salt and pepper. Set aside.
Place the lettuce into a deep bowl and add the dressing in batches. Combine well. Combine the chicken (no juices) and the vegetable mix and now add it in the lettuce. Fold carefully and serve on plates.
