One thing I love about warm weather is the chance to eat more salads. I…
Summer is here, the sun is shining and the schools are off. Summer is a time for long lazy days, rediscovering the garden and having days out. Recently the weather has been really warm. It is lovely to have sunshine but I always find that I am never very hungry when it is warm. On hot days a salad always goes down well. They are light and refreshing and perfect on a sunny day.
Recently I have been trying to think of ideas to use up the raspberries in my garden. The sunny weather has brought an abundance of raspberries, I am picking loads of them every day. I love raspberries and am happy to eat them straight off the cane. I have also been baking with them, I tried Edd Kimber’s Mixed Berry Traybake which was gorgeous. I also came up with Raspberry and Elderflower nests which are a lovely summery dessert. I did wonder if I could add them into a salad to add a burst of flavour and this weekend I tried a Chicken and Raspberry salad.
For the salad leaves I used a pack of Florette Duo Lambs lettuce and ruby chard. I find these bags of salad very handy for adding a variety of leaves to a salad without having loads left. One bag is perfect for two or three people. I mixed the salad leaves with red onion, raspberries and barbecue chicken slices and mixed it up to create a colourful salad. For the dressing I made a mustard and tarragon salad dressing and added it over the top.
I have to admit I was really pleased with this colourful salad, the bite of the red onions complemented the sweetness of the raspberries perfectly. The chicken added a little flavour and the salad dressing brought out the flavour of the leaves. The chicken and raspberry salad would also be lovely served as a side dish at a barbecue as well as making an ideal light main dish on a hot day.
Chicken and Raspberry Salad
- 225 g barbecue chicken slices
- 200 g raspberries
- 1 red onion
- bag of florette lambs lettuce and red chard
- For the dressing
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 tablespoon mustard
- 1 teaspoon fresh tarragon chopped
- 1 crushed garlic clove
- black pepper
- Chop the red onion into small pieces.
- In a bowl mix together the chicken, salad leaves, raspberries and onion slices.
- In a jug mix together the ingredients for the dressing.
- Pour over the salad to taste.
Disclosure: I was sent a recipe book, apron and voucher to buy some Florette in order to try it out.