Chicken salad

Serves 6

Good (UAE) - - GOOD FOOD -

2 eggs 200g fresh as­para­gus

1 small cu­cum­ber, roughly grated

250ml Greek yo­ghurt

2 cloves gar­lic, chopped

Juice of 1 le­mon 30ml mint, chopped

125g turkey ba­con, chopped

6 slices of day-old sour­dough, cubed

2 hand­fuls young rocket, wa­ter­cress and other soft leaves

1 grilled chicken, flaked from the bone

1) Bring the eggs to the boil in a small saucepan of wa­ter and cook for three to four min­utes. Im­merse them in cold wa­ter, then shell once cooled.

2) Steam the as­para­gus for a minute or two un­til just cooked. Al­low to cool.

3) Mix the cu­cum­ber with the yo­ghurt, le­mon juice, gar­lic and mint, then sea­son with salt and black pepper.

4) Heat the ba­con in a small fry­ing pan and fry un­til crispy and golden brown. Drain on kitchen pa­per, re­tain­ing the ren­dered fat. Add the bread to the fat and fry un­til golden brown.

5) Place the let­tuce on a pretty plat­ter and sprin­kle the ba­con and bread over. Dish the flaked chicken and as­para­gus onto the salad and driz­zle the dress­ing over. Quar­ter the eggs care­fully and add to the salad. Fi­nally, sea­son with salt and black pepper and serve.

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