Rachel Khoo

Notebook

Posted by Rachel

June 11th, 2013

Recipe: Chicken layered salad

Rachel Khoo recipe: Chicken layered salad

Here’s another summertime recipe from my picnic-inspired Evening Standard feature. This layered salad adds a nice touch to outdoor fare.

Chicken layered salad

Fills 2 (750ml) jars

1 Little Gem lettuce, diced

4 large radishes, sliced

1 beetroot, cooked and peeled

8 yellow cherry tomatoes, halved

1 avocado, peeled and sliced

1 fillet smoked chicken breast

(about 150g), thinly sliced

4 baby plum tomatoes, sliced

Few sprigs of dill, chopped

Sea salt and pepper

For the dressing:

3 tbsp olive oil

1 tbsp balsamic

Assemble the salad by dividing the ingredients between the two jars. I start with the Little Gem, followed by the radishes, then the beetroot, cherry tomatoes, avocado, chicken, plum tomatoes and dill. Add a little salt and pepper to the top. Just before you leave the house, dress with the oil and balsamic. Then close the lid tightly.

0 Trackbacks / Pings

One thought on “Recipe: Chicken layered salad

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *

Back to Notebook