"I'M ON HOLIDAY TOO!" SUNSHINE SALAD Easy Peasy, Healthy

A thrown-together salad (with a bit of knifework) for the family cook who also wants a break

It's got it all: moist & salty meat, juicy crunchy fruit, crisp salad, sharp herbs and a hum of heat 

The salad is wonderful on holiday; get yourself a rotisserie chicken, some ham and a few salad ingredients and in minutes you have a spectacular main course.

It's wonderful in summer when perfectly ripe ingredients are abundant.  But at any time of year,  the texture makes this a delight; every forkful is succulent, with layers of flavour and texture.  

And it's so easy...it's basically an assembly job.  

Though the salad's not frugal  none of the ingredients are expensive and it does feed a lot of people. It will go further served with baked white orsweet potatoes (skins scrubbed, sprayed with olive oil and seasoned) or soft store-bought buns and beautifully scented, undressed baby vine tomatoes.  The perfect dessert is the I'm on Holiday Too! Easy-Peasy Chocolate Cake.   

This salad was served at a pretty hotel overlooking a ferry terminal in Mallaig, Inverneshire and the guests loved it.  It's adapted from Robert Carrier.

Cost: £7.50'ish (7/23)
Feeds: 6-8 with sides

Ingred:
  450g/1 lb cooked chicken (rotisserie supermarket chicken) 
  175g/ 6 oz cooked ham hock, ham or pastrami
  4 stalks celery, peeled & thinly sliced
  1 lge green pepper, seeded, cored and finely diced
  3-4 radishes, in matchsticks 
  2 tbsp finely chopped parsley
  4 tsp finely chopped chives or spring onion tops
  2 large or 4 small oranges
  2 eating apples
  1 c/240 ml yoghurt-mayo & zest & juice of a lemon  
  8 drops tabasco or 1/2-1 tsp chilli flakes
  generous pinch cinnamon (opt)
  s & p
  lettuce leaves, and extra chopped chives & parsley to garnish.

Method:

1. Cut chicken and ham in 1 in/2 cm cubes.
2. Combine in large bowl with celery, pepper, radish and herbs
3. Remove segments from oranges (see below); halve & add to bowl.
4. In a separate bowl, mix lemon yoghurt-mayo with  Tabasco or chilli flakes, cinnamon and s&p.
5. Cut apples in 1/2 inch/1 cm dice and add to yog-mayo mix coating apples so they do not brown.
6. Spoon out apples; add to rest of salad. Add enough of the dressing to moisten but not not overwhelm the other ingredients.  Mix well.  Refrigerate for a couple of hours.






3. Carefully push down, up & out

7. Serve on bed of lettuce, garnished with chives and parsley.

1. Slice off top, bottom & sides.

2. Slide knife between segments

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.