This colourful salad dish is quick, easy and packed full of nutrients.
Ingredients
Dressing
Small bunch fresh mint
3 x 15ml spoons sunflower oil
2 x 15ml spoons lemon juice
OR cider vinegar
1 x 5ml spoon
Worcestershire sauce
Salad
12 cherry tomatoes
12 small radishes
2 sticks celery
½ cucumber
Bunch fresh chives
500g cooked salad potatoes
(e.g. Charlotte potatoes) OR
1 x 800g can new potatoes, drained
2 cooked chicken breasts,
skin removed
Equipment
Weighing scales
Kitchen paper
Scissors
Small jug
Measuring spoons
Fork or small whisk
Colander
Chopping board
Sharp knife
Medium-sized salad bowl
Mixing spoon
Instructions
- First make the dressing. Wash the mint and dry with kitchen paper. Finely chop the leaves with a pair of scissors.
- Put the mint in a small jug and measure in the oil, lemon juice or vinegar and Worcestershire sauce. Mix thoroughly using a fork or a small whisk.
- Next, make the salad. Wash the tomatoes, radishes, celery, cucumber and chives.
- Slice the cucumber into ½cm slices, then cut them in half.
- Slice the celery into small ½cm slices. Cut the radishes into quarters and cut the tomatoes in half.
- Chop the chives into 1–2cm pieces using a sharp knife.
- Drain (if using canned) and halve or quarter the cooked potatoes into bite-sized pieces.
- Put the prepared ingredients together in the salad bowl, add the dressing and combine gently to prevent the potatoes breaking up.
- Chop the cooked chicken into bite-sized pieces, add to the salad ingredients. Stir gently once or twice to combine the ingredients.
- Arrange the salad in the bowl and serve.
Skills used include:
Washing, measuring, chopping, mixing and serving.
Top Tips
- If using fresh potatoes, cook them in advance to make this a quick recipe.
- It is ok to chop the chicken on the same board as the salad as the chicken is already cooked and will be mixed with the salad ingredients without any further cooking.
- Cover the prepared salad and store in the fridge until needed.
Something to try next time
- For a vegetarian option use one 400g can of butter beans (drained) instead of the chicken and omit the Worcestershire sauce.
- Just before you serve the salad, stir in a peeled and sliced ripe avocado tossed in a squeeze of lemon (1 x 5ml spoon). Avocado and mint are a good combination and would make a delicious addition to this salad.
Prepare now, eat later
- Wash all vegetables in advance and store in bags in the fridge for up to 2 days.
- Cook the chicken and potatoes then allow to cool down as quickly as possible before covering and storing them in the fridge for up to 24 hours.
- Make the dressing and prepare the salad up to 4 hours in advance, but only dress the salad just before serving to keep it fresh and crisp.
