Tonight I bring you the 2011 version of the summer dish that started out as a chicken and artichoke salad, then became in turn a chicken and grilled courgettes salad, and a chicken with fresh and grilled vegetables salad.
This time I've gone back to marinating the chicken escalopes in balsamic vinegar before griddling them and I have added the contents of a jar of grilled yellow peppers, a jar of artichoke hearts and a jar of chiodini mushrooms. Oh, I almost forgot - I added some salad leaves too! As usual, I made up a dressing from 3 - 4 tablesp olive oil, 1 tablesp balsamic vinegar, 1 tablesp Sicilian orange blossom honey, dried oregano, seasalt and black pepper:
I bet that tastes even better than it looks!
ReplyDeleteHello and welcome, Metal Man. Thank you.
ReplyDeleteAs always, it looks delicious. And it makes me so hungry at midnight! I'll have to use Canadian Honey, of course. And it will be the first time I put artichoke hearts in a salad. I printed your 4 links "Chicken Salad", to make sure I don't miss one vegetable and condiment. I'm starting to have quite a collection of your food presentations. Many thanks, Welscakes.
ReplyDeleteOh so yummy you are able to make all these dishes look and I feel they must taste yumscious!(say don't read this collection of letters!)
ReplyDeleteYum! You just reminded me that I'm hungry!
ReplyDeleteLooks great and I bet it tastes better!
ReplyDeleteThanks, Claude. I'm sure Canadian honey is delicious, too. I'm very flattered! Thanks, cuby poet. I like the term "yumscious". Glad you both like the look of it, Saretta and jams.
ReplyDeleteI thought I did my late lunch chicken nicely but it pales by comparison. Sigh.
ReplyDeleteThat looks amazing. So yummy!!! Now I am hungry.
ReplyDeleteYou are too modest, James. Hi, Portlandier and welcome. Thank you.
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