Smoked Chicken Salad

Smoked Chicken Salad

  • Fillet
  • 4 as a starter. 2 as a main.
  • 35 minutes
  • Easy
Our ready-cooked Oak Smoked Herb Fed Chicken is truly sensational and wonderfully versatile - perfect for creating a quick yet incredibly flavourful meal with minimal effort. The delicate smoky flavour of the chicken pairs beautifully with wholesome seasonal ingredients. We served ours alongside a gorgeous roasted root vegetable salad, sweet honey-roasted carrots and beetroot, buttery Jersey Royal potatoes and a fresh sprinkling of mint to bring everything together. Simple, vibrant and full of flavour, this is the kind of dish that feels effortlessly special any day of the week.

Ingredients

  • 1 Herb Fed Smoked Chicken Breast 
  • 250g Jersey Royals 
  • 4 large carrots, halved 
  • 2 beetroots 
  • 1 tablespoon runny honey 
  • Mixed salad leaves of choice 
  • 1 red onion, sliced very fine 
  • Glug of Olive oil 
  • Pinch of good salt
  • Fresh mint leaves 
  • 1 teaspoon white wine vinegar 

Method

Pop the Jersey Royals in a pan of salted boiling water and cook for around 20 minutes, or until they are tender to touch with a fork. 

Once cooked, drain and toss in a tablespoon of good olive oil and teaspoon of white wine vinegar. Season with a pinch of good salt. 

Meanwhile wash well and roast the carrots cut in half along with the beetroot whole. After 20 minutes, drizzle with honey and cook until golden all over and the beetroot is tender - Around 25 minutes in total.  

Slice the chicken up thinly, and arrange on a large plate with the salad leaves and sliced red onion. Remove the skin from the beetroot and slice into thin rounds, then add the remaining ingredients.

The oily vinegar from the potatoes can be drizzled over the salad - it’s that simple. And totally delicious!  

Enjoy x

Recipe courtesy of @stephs_food_diaryÂ