Summer Chicken Salad

I always think of Summer as 'Salad Season'. The days are simply too gorgeous to waste too much time on slaving over a hot stove. The thing about salads though, is that at some point they all start to seem the same. That's why this Summer I have decided to commit to experimenting with all sorts of salads. This is my first new take on the classic chicken salad. What I love about this salad is that it's perfect for entertaining and trust me no one will complain about being hungry afterwards!

Ingredients

Serves 6

3 Large Chicken Breasts

1 Packet of Rocket

4 Small Radishes

8 Strawberries

1/2 Cucumber

1 Teaspoon of Sugar

500g Chopped Butternut

Handful of Chopped Parsley

1/2 Lemon

Salt Pepper

Cumin

5 Tablespoons of Honey

Olive Oil

Method:

1. Pre-heat the oven to 200 degrees Celsius. Score the chicken breasts then season with salt, pepper and cumin. Place the breasts in an ovenproof dish, squeeze the lemon over the breast evenly then pour the honey over the chicken. Finish off by sprinkling the parsley on the chicken and drizzling on olive oil.

2. Turn the oven down to 180 degrees Celsius. Place the chicken in the oven and cook for approximately minutes .

3. Place the butternut in an ovenproof dish sprinkle the sugar evenly over the butternut and drizzle 1 tablespoon of olive oil over the butternut. Place in the oven with the chicken for approximately 40 minutes.

4. On a large serving dish layout the rocket. Thinly slice the radishes and cucumber then place on the rocket. Halve the strawberries and toss on to the rocket.

5. Once you have removed the chicken from the oven cut into slices and place on the rocket. Scoop the butternut out of the ovenproof dish and place on to the salad. Enjoy!

*Serve with balsamic vinegar and olive oil*

#Salad #MainMeal #Summer #Recipes