Serves 2 hungry people
A perfect dish for an alfresco lunch or dinner to make the most of this lovely weather we're having. It can be bulked-up to make a more substantial meal with some steamed baby new potatoes or a few slices of crusty bread to mop-up the dressing.
For the salad
2 chicken breasts
3 Glenballyeamon eggs
Salad leaves of choice
1/2 red pepper
1 stick of celery
8 cherry tomatoes
8 slices cucumber
Handful of green beans
For the dressing
1 tsp Dijon mustard
2 tsp balsamic vinegar
4 tsp extra virgin olive oil
Put a little oil in an oven dish then place the chicken breasts in with seasoning and a sprinkle of chilli powder. Roast the chicken breasts for about 17 minutes at 180 degrees or until cooked through. Allow them to rest before slicing.
Meanwhile boil the eggs to your liking. I find 4 minutes once the cold water has come to the boil is ample. You can boil the green beans in the same pan until tender or alternatively you can steam them.
Place the leaves in a salad bowl then chop the remaining salad items and also add to the bowl.
Once the eggs are cooked, cool slightly in some cold water then peel and cut in half. Drain the green beans and allow to cool slightly. Add the beans, eggs and sliced chicken to the bowl.
Take a mug or small dish and mix the dressing ingredients until combined. You could also add lemon juice or a little honey to make it sharper or sweeter, depending on your preference.
Dress the salad, get in the sunshine and dig in!