Now You’re Cooking! 46 Warm Chicken Salad Learning Intentions Serves: 2 50 mins Perfect dish for all class lengths. Ingredients


1 large/2 small skinless chicken breast fi llets


roll black pudding (optional)


1 little gem lettuce 12–14 baby tomatoes cucumber


½ yellow/red pepper 3 scallions


10–12 green olives 1 small red onion


50 g cubed Cheddar cheese/blue cheese (for a stronger fl avour) (optional)


TO MARINATE THE CHICKEN:


2 tbsp olive oil 2 tbsp balsamic vinegar


salt and freshly ground black pepper


1 tsp fresh rosemary (use dried if fresh is not available)


1 tsp fresh thyme (use dried if fresh is not available)


OPTIONAL MARINADES: ❍ lime juice, chilli and honey ❍ yogurt and curry powder ❍ Cajun spices and olive oil


✰ Demonstrate the correct culinary techniques required to prepare and cook this dish.


✰ Apply appropriate hygiene and safety rules when making this dish.


✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


Equipment


Chopping board(s) (colour-coded), sharp knife, glass bowl, fork/ tongs, ovenproof dish, tinfoil, serving bowl, cutlery, two large plates (for cutlery).


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT.


2. Preheat the oven 180°C/gas mark 4. 3. Weigh and measure all ingredients.


4. Place the chicken fi llets in bowl and pour the olive oil and balsamic vinegar over them.


5. Season with salt, ground black pepper and herbs. Stir/turn the chicken in the marinade using a fork/tongs. Place in an ovenproof dish and cover with tin foil. Bake for 25–30 mins.


6. If using black pudding, cut into small cubes and fry on a dry pan over a medium heat for 5–6 mins.


7. Wash and dry the lettuce, tomatoes, cucumber, pepper and scallions. Cut each baby tomato in half, slice the cucumber. Halve, deseed and slice the pepper into fi ne strips. Top and tail each scallion and chop into small, even-sized rings. Peel, top, tail and fi nely slice the red onion.


8. Place all in a serving bowl and gently mix. (This salad can also be served on two individual serving plates.)


9. Remove the chicken from the oven.


10. Using a knife and fork, slice the chicken fi llets evenly into long, medium-sized strips.


11. Place the chicken strips and black pudding (if using) on top of the salad. Scatter the olives and cheese on top. Drizzle with balsamic vinegar. Season with black pepper.


168


UNIT 8


TOP TIP


The longer the chicken is marinated in the dressing, the more enhanced the


flavours will be. If you can do this a few hours in advance of cooking and leave it covered in the fridge, your dish will be much tastier. There are many different types of marinades to choose from to suit your dish and preferences.


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