I made a big bowl of this salad recipe for lunch expecting there to be plenty leftover for tomorrow. I was sooo wrong!! The whole family loved it, the hubster and I went back for a second helping but what really shocked me was Little Miss declaring it was delicious and asking for not just a two or even three but four helpings!! She's getting to be a really fussy eater, sometimes just getting her to the table can be challenging. She's asked for this salad again and I'll certainly be granting her request.
It was the sharp lemony flavour that really made this dish shine. It beautifully complemented the really fresh parsley.
Ingredients:
Chicken Breast
Pasta
Lemon Juice
Olive Oil
Garlic
Oregano
Parsley
Cucumber
Cherry Tomatoes
Iceberg Lettuce
Peppers
Rocket
Cress
Tools:
I started by finely chopping the garlic.
Then the oregano.
Mix the oregano and garlic with olive oil and plenty of lemon juice.
Add half to the diced chicken breast and leave to marinade.
Reserve the other half for later.
Put the pasta on to boil.
Prepare the rest of the salad.
Chop the parsley.
Grate the cheese.
Fry the chicken.
Drain the pasta and add the reserved dressing.
Stir in the chopped parsley.
Add to the salad.
Stir in the cooked chicken while it's still warm.
Serve with a sprinkling of gated cheese.
