A Summery Roast Chicken Salad From The Tummies' Kitchen

A friend asked me casually over lunch if I still cook "white food" (aka non Asian food) at home since I have been posting nothing but Asian dishes of late.....well he was quite right, apart from the weekly pasta dishes and the odd burgers every now and then, I had been cooking mainly Asian fares.

That was until Tummy requested  for "a chicken salad" when I phoned to ask for dinner suggestions. This is what I came up with after a quick shopping trip to the supermarket. You may do without the mango or replace it with some boiled potato for a more substantial meal on a colder night.

If you want to spend even less time in the kitchen, half a shop bought roast chicken will do the trick. Haven't got any pomegranate molasses on hand? do not stress! A dressing with red wine vinegar, honey, mustard and olive oil will be an equally delicious substitute.

P.S I used mainly Middle Eastern seasonings in this recipe but feel free to do a Thai or Chinese version but simply altering some of the ingredients.

recipe from the tummies' kitchen
serve 2 to 3 as a one dish meal
you'll need;
3 chicken maryland
2 cloves of garlic, pounded with a pinch of salt*
1/2 tbs of smoked paprika*
1/2 tbs of cumin powder*
pinch of pepper*
juice from half a lemon*
3 tbs of olive oil*
1 head of lettuce, torn
1 mango, peeled and cut into chunks
1 small red onion, thinly sliced
12 asparagus, trimmed of woody bits
3 eggs, boiled for 7 minutes, cooled and peeled
1 roasted pepper (homemade or from a jar), torn into large pieces

for the dressing;
3 tbs of pomegranate molasses
2 tbs of red wine vinegar
15 tbs of olive oil
2 tbs of sugar
salt and pepper to taste

Marinate chicken with ingredients marked * for 30 minutes and roast in the preheated oven for 30 minutes. Rest and cool before tearing into large pieces.

Oil a griddle with a little oil and grill asparagus til slightly charred. Cool slightly before cutting into halves crosswise.

Prepare the mango, onion and the rest of the vegetables.

Place lettuce on a large platter then layer the rest of the ingredients over it. Drizzle with the dressing and serve with a chilled glass of reisling