Grape & chicken salad

Recipe

Grape & chicken salad

Serves 4

Recipe developed for Pharma Dynamics, Let’s talk.

Seasonal fruit like grapes is more versatile than just as a fruit salad or a snack. Make the most of the natural sweetness of fruit and use it in a variety of ways. Fruit combines so well with a protein, like chicken and is a delicious and healthy ingredient. The hint of spiciness in the dressing is perfect with the grapes, broccoli and chicken.

Ingredients

3 tbsp (45 ml) olive oil

4 tsp (20 ml) apple cider or white wine vinegar

½ tsp (2,5 ml) mild curry powder

2 tsp (10 ml) honey

pinch of salt

black pepper to taste

200 g broccoli, cut into florets

320 g (800 ml) shredded cooked chicken (see tip)

150 g red grapes, halved or whole

150 g white grapes, halved or whole

½ cucumber, halved and cut into thin diagonal slices

½ small cabbage, quartered and sliced

2 celery stalks, cut into thin diagonal slices

2 large handfuls salad leaves, like rocket, watercress and baby spinach

¼ cup (60 ml) sunflower seeds, toasted (see tip)

Method

1. Mix together oil, vinegar, curry powder, honey and salt to make the salad dressing. Season with black pepper.
2. Place broccoli in a shallow dish and cover with boiling water. Allow to stand for a few minutes until lightly cooked, but still crunchy. Drain and rinse in cold water, or repeat the process if it is not cooked enough yet.
3. Arrange broccoli with the rest of the salad ingredients on a large platter or in individual bowls. Sprinkle with seeds and serve as a meal with the dressing.

Tips

1. To prepare juicy chicken fillets: Heat a thin layer of oil over a medium heat in a saucepan and fry 3 chicken breasts on the bone until golden brown, but not cooked. Reduce the heat and add ⅓ cup (80 ml) Rooibos tea and a bay leaf. Cover with a lid and simmer for 20-25 minutes or until just cooked. Remove from the heat and shred or cut in smaller pieces to use for any recipe that requires cooked chicken. Keep the cooking liquid to use as a stock. Chicken fillets can be prepared in the same way – simmer covered for only 5-7 minutes. Read more about this method here.
2. Toast sunflower seeds: Toast in a single layer in a frying pan, without any oil, over a medium heat. Toast until golden brown, tossing the pan regularly, taking care as the seeds can burn easily. While you are toasting the seeds, prepare double and store in a jar to use for another meal.
3. If preferred, use some of my Homemade dukkah over this salad. The combination of spices with the chicken is delicious.
4. If there is any leftover salad dressing, use over lightly cooked veggies like green beans, broccoli or cauliflower.

Image: Myburgh du Plessis.