Jamie Oliver, the renowned chef, has shared his delectable chicken salad recipe, a perfect addition to any summer picnic. He describes this dish as “fun, dynamic, and no-nonsense cooking.” This flavorful salad can be ready in as little as 15 minutes, with Oliver providing shortcuts and tips to make the process even quicker. He encourages a relaxed approach, saying, “Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes.”
This recipe serves up to four people and is packed with fresh ingredients. Here’s what you’ll need:
Ingredients:
* One head of broccoli
* Four x 120g skinless chicken breasts
* One heaped teaspoon of ground coriander
* Olive oil
* One mug (300g) of bulgar wheat
* Two preserved lemons
* One bunch of radishes
* Two spring onions
* Half a bunch (15g) of fresh mint
* Two tablespoons of extra virgin olive oil
* Three tablespoons of red wine vinegar
* Two tablespoons of sunflower seeds
* One punnet of cress
* Four tablespoons of fat-free natural yoghurt
* Two teaspoons of harissa
* One lemon
Instructions:
1. Begin by gathering all your ingredients. Fill a medium-sized pan with boiling salted water and bring to a high heat. In a separate frying pan and a griddle pan, also set the heat to high.
2. Snap the florets off the broccoli head and add them to the boiling water. Cover the pan and boil for four minutes. While the broccoli cooks, prepare the chicken by tossing four chicken breasts with salt, pepper, and one heaped teaspoon of ground coriander on a large sheet of greaseproof paper. Fold the paper over and flatten the chicken to 1.5cm thick using a rolling pin.
3. Place the flattened chicken breasts into the frying pan with two tablespoons of olive oil. Cook for three to four minutes, turning them to ensure they are golden brown and cooked through. Using tongs, remove the chicken from the pan and set aside.
4. Drain the broccoli, leaving the water in the pan. Place the broccoli on the hot griddle pan to char slightly.
5. Add one mug of bulgar wheat and two preserved lemons to the pan of broccoli water. Cover the pan and stir occasionally. While the bulgur wheat cooks, halve a bunch of radishes, trim and finely slice two spring onions, and chop the fresh mint. In a bowl, toss the radishes, spring onions, and mint with two tablespoons of extra virgin olive oil and three tablespoons of red wine vinegar. Season to taste.
6. Drain the bulgur wheat and transfer it to a large serving bowl. Mash the bulgur wheat and mix in the preserved lemons. Place the charred broccoli on top.
7. In the chicken pan, toss two tablespoons of sunflower seeds. Slice the cooked chicken and add it to the salad bowl, scattering the seeds on top. Snip one punnet of cress over the salad.
8. Dollop four tablespoons of natural yoghurt over the salad and drizzle with two teaspoons of harissa. Serve with lemon wedges on the side.
Enjoy this delicious and refreshing chicken salad at your next summer picnic!
