So this salad doesn’t usually call for chicken, but I like to add it for the hubby to make him feel like it’s a meal when I make it for dinner. I adapted it a bit from Jaime Oliver’s everyday chopped salad. His way is good, but doesn’t suit my family. The English mustard is a bit too bitter for our taste and if I chop everything the way he does it gets too mushy for me. I also added the tomatoes cause we love ’em and it adds a nice punch of flavor to the green salad.
I like to get a loaf of par-baked bread to heat up while I am making the salad, and serve it warm on the side.
What Goes Into it?
- 4 scallions
- 1/2 cucumber
- Handful of fresh basil leaves
- 2 small avocados , just ripe
- 1 head butter lettuce
- 1/2 container grape tomatoes
- Large handfuls sprouted cress or alfalfa
- 2 Handfuls watercress
- 1 cooked Chicken breast, or the breast meat from a rotisserie chicken if you don’t have time.
- 2 ounces Cheddar cheese , optional
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tabelspoon English mustard
- 1 1/2 tablespoons prepared Dijon mustard
- Sea salt to taste
- Lots of Freshly ground black pepper
How Do I Make It?
- In a small container, whisk 6 tablespoons of olive oil and 2 tablespoons of red wine vinegar together adding 1 1/2 tablespoons prepared dijon mustard and salt and pepper to taste. Put in the fridge while you are chopping.
- Chop all remaining ingredients and combine in bowl, toss with 75% of the dressing, plate and top with warm chicken breast and a good helping of fresh black pepper, drizzle a bit of remaining dressing over top leaving some on side for those who like a bit extra otherwise if you use it all on the salad it’s drenched.