Thursday, 4 February 2010
Recipe, Smoked Chicken, Prawn and Avacado Salad
A couple of Sundays ago we went to the Beetle & Wedge for a very enjoyable Sunday lunch. It was the first time I went there but I will make sure to come back again. I can only imagine how great the place would be in Summer, being that close to the river and everything.
One of our party went for the 'Avacado Salad, Smoked Chicken & Prawns' salad. I didn't regret my selection of "Beef Casserole, Baby Onions, Bacon & Button Mushrooms" at all but the salad looked so good that I wanted to see if I could recreate it myself.
I couldn't find any smoked chicken at short notice so I used my old method of poaching and had quite a lot of smoked paprika in the poaching liquid. That gave quite a strong smoked flavour which made the recipe work.
If you look at their menu you'll see that this can be ordered either as a starter or as a main. The ingredients below should make about 2 starters or one quite generous main serving.
Ok, let's make some chicken salad...
Ingredients (Enough for 2 starters or 1 main)
1 smoked chicken breast, diced
1/2 avacado, diced
A handful of cooked prawns, chopped
2 spring onions (scallions), finely sliced
1 - 2 tbsp finely diced dill + sprigs to garnish
Salad leaves, to garnish (I used gem lettuce)
Mix the chicken, avacado, prawns, spring onions and dill in a bowl. Squirt over some lime juice to keep the avacado from going brown. Stir in enough mayonnaise to coat it all, but don't make it too wet. Season to taste.
Decorate the plate with the salad leaves and put the salad mixture onto the plate (I was a bit faffy and used a cooking ring).