Smoked Chicken And Pickled Cherry Salad

Like many people, I guess you too have been talking about the weather.  It's crazy, isn't it?  Floods up north, bushfires down south, drought in the middle, and endless days of heat without any of the storms we normally get in summer.  And if you live in the U.S., you may have been suffering the reverse with extreme cold and snow lately.

Hubby's niece lives in Townsville where they released the local dam's floodgates over the weekend.  This has meant that a lot of water has been let loose.  Hundreds of people evacuated, or being rescued.  The Army, Police and Emergency crews out, doorknocking and saving people.  Fortunately, our niece is safe, and though her backyard is inundated, her house hasn't been flooded.  

salad for a sultry night

So the weather is lending itself to cold meals like salads, and lots of icy drinks.  Did anyone say bourbon on the rocks?  And I thought I'd give quinoa another go.  It's a bit of a weird, almost flavourless grain (seed in fact), but adds a gentle crunch to a salad.  So here is my chicken and cherry salad, with that ancient grain/seed giving you a good dose of added vitamins and protein. 


Serves 4 as a main, or 6 as a side salad:

Recipe by Sherry's Pickings:

ingredients:


1 baby Gem or Cos lettuce, leaves separated and torn by hand

400g. of honey smoked chicken breasts, cut into chunks

80g. of walnuts, toasted

1.5 cups of cooked red or white quinoa

1 French shallot or 2-3 spring onions, finely chopped/sliced

2 big tbs pickled cherries

1 ripe avocado, cut into chunks

60g. (2 oz.) of fetta, diced

a really big handful of fresh raspberries

40g. (3/8 cup) of parmesan cheese, shaved or grated

lots of herbs of your choice (snipped):  I used chives and parsley

salt and pepper to taste



Dressing:


8 fresh raspberries, squished with a fork in a small bowl

juice of 1 lime (or lemon)

2-3 tsp olive oil

salt and pepper to taste


Method:


Well, this is pretty darn easy.  Throw all the salad ingredients into a large bowl

Whisk the dressing ingredients together well

Pour the dressing over the salad, and give it a really thorough (but gentle) toss

Scatter over some extra walnuts and/or parmesan if you desire


Notes:


Cook the quinoa as per the packet instructions.  I made a large amount and will use the rest in other dishes

Toast the walnuts at 180C for about 8 minutes - keep an eye on them, as they tend to burn quickly towards the end.  I know 'cos i ruined 2 lots!  Mr P. bravely said he would eat them anyway, so he's eating them with his cereal

gather the ingredients

whisk up the dressing

salad ready for dressing

pour it on! and toss - gently

Serves 4 (with some crusty bread) as a main, or as an entrée for 6.  The sweet and tangy flavours perk up the appetite on a hot night!


   

  raspberry artwork by Sherry's Pickings