I found it hard to find a summer salad recipe that I liked and so had to improvise and make one myself. I’m still learning about flavours (total food novice) but this recipe hits the spot. And! It looks really nice too! This makes enough for two people!
What’s in it?
2 Chicken fillets
Bag of ready to eat spinach
One Courgette (sliced in rectangles)
Mozzarella (2 bags is plenty)
Small cherry tomatoes on the vine (five on each vine roughly)
Dried chilli flakes
Salt and pepper to taste
Extra Virgin olive oil and regular olive oil
Pre heat the oven to 200 degrees. Wash the chicken fillets and place on two separate sheets of tin foil. Dress with olive oil, salt and pepper and chilli flakes. Wrap the fillets in the tin foil as if you are making a parcel and put in the oven for 40 minutes.
Heat a griddle pan at the highest heat setting. Place courgette in a bowl with salt, pepper and chilli flakes and mix until each piece is coated. Place on the giddle pan and cook for three minutes each side. Be careful not to move the courgette too much so you achieve the chargrilled “lines”. In a separate deep frying pan, heat some olive oil and place the tomatoes (on the vine) into the pan and cover. Cook until tender and slightly charred. Add both sets of vegetables to the salad bowl.
Tear up mozeralla and add to the bowl. At this point, drip some extra virgin olive oil onto the salad to season it. Once the chicken is cooked, remove from the oven and slice whilst hot. Place on top of the salad and EAT!