This time of year – May to July – there is a tremendous choice of fruits and vegetables in UK supermarkets. It’s one of the positive things about the confusion between seasons – not knowing whether it is spring or summer. For those who don’t live in the UK or who haven’t visited during this time of year, our weather really is a game of potluck every day… One wakes up in the morning with clear blue skies and a golden sun hanging luscious and sexy in the sky, only to find that by noon pewter clouds have highjacked the skies and ambushed all aspirations of going to the beach…
Anyway, enough of the weather.
My Kick-ass Chunky Chicken and Apricot Salad, is a favourite among friends, probably because, like the weather, it’s a bit of potluck… I have never use exactly the same ingredients twice. That’s part of the fun, I suppose. I love the bursting summer flavours of this salad and the fact that it is packed with Superfoods.
Two heads of Butter lettuce sliced in long laces
Three handsfull of fresh watercress
Three handsfull of rocket
4 Apricots sliced with the skin on in 8ths
1 Avocado sliced in 8ths
1 Cup of dried or fresh cranberries
3 Cloves of fresh garlic crushed or thinly diced
1 Cup of halved black grapes
150grams Feta cheese
Olive or Avocado Oil to taste
4 Organic Chicken breasts sliced in large chunky pieces
Salt and Pepper to taste (I prefer cayenne pepper for this recipe. In fact, I almost always prefer it over ground black pepper.)
Two spoons ground Ginger
Roll your chicken chunks in the ginger and add salt and pepper to taste.
Heat a spoon of Olive Oil in a skillet on your gas top. Wait till the oil begins to shoot (you’ll hear this). Add the chicken chunks to the hot oil and turn the chunks quickly till the outsides are golden brown. Once golden brown, turn the gas top to a low flame and leave to cook through. Turn every now and then.
Toss the butter lettuce and other leaves in your salad bowl. Sprinkle with a bit of avocado or olive oil. Add the rest of the ingredients, except for the garlic and cheese.
Once the chicken is fried and cooked through, add it to your salad and finish of by breaking the feta cheese in pieces over the chicken. Finally, add the garlic and give your salad a final good turn.
I serve my Kick-ass Chunky Chicken and Apricot Salad with Lefse (Norwegian potato pancakes) and a glass of Pouilly-Fume. This wine has an unusual flavor for a dry white wine. Its strong smokey flavours of musk, perfectly compliments the chicken, apricot and ginger… Take a bite, have a sip and see what I mean…
Indulge a little bit!
Image: FR Lubbe, Little Red Shoes
Recipe: FR Lubbe, Little Red Shoes