The long, summery hot days may be drawing to a close but that will never be a good enough excuse to stop enjoying chicken salads.  We take a quick look at our fresh chicken salad, detailing what you’ll need, what you’ll be doing and not telling you how much you’ll enjoy it because we’ll leave the finished product to do the talking.

You’ll need:  

½ cup of quinoa

A salad worthy amount of spinach and lettuce

Handful of pea shoots

2 radishes

1 spring onion

1 pack of Fensham’s chickenbreast fillets (2 fillets per pack)

200ml of extra virgin olive oil (we’re using the delicious and locally made rio largo olive oil and you’ll find out why after you’ve cooked your chicken. 

How to:

Rinse the quinoa for 30 seconds and drain well.  Add the quinoa to two cups of hot in a saucepan, slowly bringing the mixture to a boil over medium-high heat.  Decrease the heat to maintain a gentle simmer. 

Cook the quinoa for around 10-15 minutes, or until it has absorbed all the water.  Remember to reduce heat as time goes on.   Once the water is absorbed, remove the pot from the heat, cover and let the quinoa steam for 5 minutes (probably the same amount of time it’ll take to get through the rest of this recipe).    Right – moving forward. 

Shred the lettuce and spinach and add to a salad bowl before throwing in a couple of pea shoots (raw is just fine – give it that extra crunch).  Thinly slice the radishes and spring onion and evenly throw it over the rest of the green goodies. 

Add the quinoa to your gathering of greenery, put it aside and turn your attention to that pack of fresh Fensham’s chicken breasts. 

After slicing the Fensham’s chicken breasts into manageable chunks, season accordingly and pan fry until golden brown.  If you want to take extra care of your chicken breasts (like we do them when they’re growing up on our farm), have a quick look at our Luxury Leftovers blog post to get the inside scoop on how to perfectly pan fry your Fensham’s chicken

What about the 200ml of delicious and locally made rio largo olive oil?  The answer – it ties this whole dish together.  Introducing the incredibly quick but oh-so worth it …. Homemade Rio Largo Vinaigrette. 

And it’s as simple as this:

Combine the following and vigorously shake.

200ml extra virgin olive oil
4 Tbsp lemon juice + zest of 1 lemon
¼ cup apple cider vinegar
2 Tbsp honey, sugar or xylitol
1 tsp cinnamon
1 tsp dried herbs
¼ tsp salt

Pfft – well that was easy.  Grab the quinoa-greenery combo, throw in the golden brown Fensham’s chicken chunks and drizzle your homemade Rio Largo Vinaigrette over the top.  Chuck it like you would any salad and enjoy! The easiest way to keep the summer vibes going whilst winter creeps on in!

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