Recipes

Celery & Grape Salad with Grilled Chicken

Serves:
4
Preparation Time:
20
Cooking Time:
15

Ingredients:

  • 2 chicken breast fillets
  • 1 tsp olive oil
  • 2 celery hearts, rinsed
  • 1 orange pepper, de-seeded
  • 115g/4oz seedless red grapes, halved
  • 10cm/4" piece cucumber, peeled
  • 3-4 tbsp freshly chopped herbs (optional)
  • Caesar Style Dressing:
  • 75ml/5 tbsp light olive oil
  • 2 large cloves garlic, peeled and halved
  • 1 large free range egg
  • 1/2 tsp mustard powder
  • 1 tsp Worcestershire sauce
  • juice of one lemon
  • Salt and black pepper

Instructions

1. Brush the chicken fillets with oil. Place under a moderately hot grill and cook for about 5 mins each side until cooked through. Set aside.

2. To make the dressing, put the oil in a small pan, add the garlic and gently heat for 5 minutes. Meanwhile, put the egg into a pan with hot water. Bring to the boil and cook for 2 mins. Remove the egg from the pan, slice the top off the egg and scoop the egg into a food processor or blender.

3. Remove the garlic from the oil and add to the egg, along with the mustard, Worcestershire sauce and lemon juice - blend. While the machine is running, slowly add the oil until the dressing has the same consistency as cream. Season.

4. To make the salad, cut the celery and pepper into thin slices and transfer to a bowl. Cut the cucumber in half lengthways, scoop out the seeds, chop and add to the salad along with the halved grapes. Pour over the dressing and toss.

5. Slice the chicken into small, diagonal strips and arrange on the salad the sprinkle with freshly chopped herbs.