Experimenting in the kitchen with ingredients is such a thrill. I discovered food pairing which is a method so inspiring that there will be no end to menu creation. Food pairing relies on what flavours go well together and while it can raise an eyebrow at first glance - beetroot and chocolate or beer in a sweet cake for example, after a little bit of playing around can be very, very surprising and satisfying at the same time.
It may not be very straightforward; it is based on smell as well which is one of the senses that attracts one to food. Taste and sight are of course important to a plate of food, but overall it is the end result that can make a gastronomic mission such a delight to savour.
This summery dish (ok, it´s November but we can make exceptions when cooking, right?) works extremely well because of the sweetness of raspberries and citrus of lime. Basil or tomato is a good match too so it just takes a bit of experimenting - it´s all just a matter of taste.
Don't be disheartened by the number of ingredients here; the food can be prepared and served very quickly indeed.
This salad proves that leftover chicken is an opportunity, not a chore. It's a fresh, hearty, and healthy meal that celebrates a well-stocked pantry and a little imagination. So next time you have leftover chicken, remember this recipe and turn it into a legend.
Prep Time: 15 mins
Total Time: 20 mins
Serves: 4
Ingredients:
For the dressing:
3 tbsp fresh squeezed lemon juice
2 tbsp honey
2 tsp Dijon mustard
2 tbsps extra virgin olive oil
sea salt and fresh pepper to taste
For the salad:
100g rocket leaves or salad greens of your choice
500g cooked chicken breasts
125g fresh raspberries
1 ripe avocado, diced
Instructions:
Add all of the dessing ingredients to a small jar with a fitted lid. Close tightly and shake until well mixed. Taste and season with more salt and pepper as you see fit.
Combine the remaining salad ingredients in large bowl and toss until well mixed.
Add vinaigrette: Drizzle about half of the the dressing over the top. Toss until everything is well coated in vinaigrette. Add more dressing or save the rest to serve on individual servings.