- Preparation time
- 30 mins
- Cooking time
- 10 mins
- Difficulty
- Simple
- Serves
- 2 people
- Meal course
- Salads
- Posted by
- Posted on
- June 15, 2017
- 1 Tbs
- Paprika
- 1/4 tsp
- Black Pepper
- 1 Clove
- Garlic
- 1 tsp
- Fresh Savory
- 1 tsp
- Fresh Rosemary
- 1 tsp
- Fresh Juniper
- 1 tsp
- Fresh Marjoram
- 2 Tbs
- Fresh lemon juice
- 5 Tbs
- Olive Oil
- 2 Tbs
- Honey
- 1 1/2 tsp
- Salt
- 4 Tbs
- Balsamic Vinegar
- 5 Tbs
- Mayonnaise
- 5 Tbs
- Natural Yogurt
- 1 Handful
- Cress
- 1 Handful
- Fresh Corriander
- 1 Tbs
- Almonds
- 1 Tbs
- Sunflower Seeds
- 125 g
- Blackberries
- 8
- Mushrooms (White Buttons or Crimini)
- 1/2
- Avocado
- 1
- Red Leaf Lettuce
- 12
- Cherry Tomatoes
- 1 Handful
- Fresh Dill
So here it is, finally, long awaited, sunny, hot and colorful summer! If you’re lucky enough to live in one of those super amazing, exotic places on this globe, I envy you! Here, non-rainy and hot days are soo rare. Definitely too rare! One thing I avoid during summer: hot soups (I save my love to them for the rest of the year!). These days they would add on a few extra, unnecessary, degrees and bring a feeling of thermal explosion: oh, no! Let’s open a window, I need to breath and chiiilll, I need ice, lots of ice, and a glass of watermelon smoothie, and fresh, fresh, fresh, anything that’s fresh. One thing I definitely crave for during summer: fresh salads. And here is a perfect summer salad that will make your day!
The base of this salad are very light and simple greens that go perfectly with hot weather: lettuce, coriander, dill and cress. It’s their variety that creates the magical base of this salad.
Cherry tomatoes are juicy, yet a bit crunchy, while avocado brings smoothness of a balmy fresh vegetable infused butter.
Blackberries give that extra sweetness and discovering them amidst the other ingredients while eating your salad is a true sweet surprise.
This is a chicken salad and chicken makes it a complete meal. You don’t need anything more to feel full while staying on the fresh and light side this day. Are you in?
You could vote for a more ‘olive-oily’ dressing for this salad, but to make it a complete meal I find a creamy dressing more fitting. This one still remains very light- it’s mixed with the balsamic vinegar which is my favorite vinegar on earth! I love it with absolutely all the veggies or Buffalo mozzarella and in this salad it also makes a miracle combining flavors of all the ingredients.
Crunchy sunflower seeds and almonds are a cherry on top in this salad.
Of, summer, stay now! You are so beautiful!
If you like this recipe be sure to Yum It.Yum
- In a small bowl whisk together the dressing ingredients: yogurt, mayonnaise, balsamic vinegar, honey and 1 tsp salt. Refrigerate it for later.
- In another bowl whisk together the marinade ingredients: chopped garlic clove, fresh rosemary, juniper, marjoram, lemon juice and olive oil.
- Chop chicken into 2cm cubes and add it to the marinade in the bowl. Marinate chicken for 15-30 minutes or up to 1-2 hours if time allows.
- In the meantime wash and dry all the veggies and fruits: mushrooms, lattuce, cherry tomatoes, blackberries as well as coriander, dill and cress.
- Chop mushroom into 5mm thin slices. Season them with salt, black pepper and sweet red paprika. Heat 1 Tbs of olive oil on a pan. Fry mushrooms for 5 min only until they start loosing water but still remain crunchy.
- Fry marinaded chicken for around 15min. You want to start frying it on high temperature, so that pores of the meat close and than continue frying on lower temperature. Thanks to that your chicken will be juicy inside and crunchy on the outside.
- In a serving bowl mix chicken with lattuce, tomatoes, chopped avocado, mushrooms, blackberries. Spread sunflower seeds, almonds and dressing on top of the salad. Finish you salad arrangement with fresh coriander, dill and cress.
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