Wednesday 7th January, 2009
Recipe: Squashed Chicken Salad
Issue #1412 [Oct 24th 2008]
Serves 2 rugby players or 3 ballet dancers
Cost: Approximately £6 all together
This lovely autumnal salad has seasonal butternut squash in it. Alternatively if you can be arsed peeling and scooping out a pumpkin, use that instead. I could eat this salad all day long. It’s so moreish and healthy too! It requires some store cupboard ingredients like balsamic vinegar; which is useful to have around, just like emergency contraception. Remember, the tomatoes are good for your sperm, boys. Enjoy, my pretties!
Ingredients:
1 butternut squash, peeled, scooped and cubed
1 pack of cherry tomatoes
1 head of lettuce (it’s cheaper than those wanky bags of salad)
2 chicken breasts, chopped (buy it from a butcher for super cheapness – supermarkets rip you off)
2 rashers of bacon, cut into bits
25g sunflower seeds
Dressing:
1 tbsp each of honey, balsamic vinegar and mustard
2 tbsp water
Pre-heat your oven to 200°C. Put your cubed squash onto a baking tray and bake in the oven. After 15 minutes add all the tomatoes to the tray and put it all back in the oven for another 10 minutes. When the tomatoes are in the oven, start cooking the meat. In a large pan, fry the chicken and bacon for 10 minutes. While that’s cooking, start piling the salad leaves onto plates. When the bacon has coloured, add the sunflower seeds to the pan and stir it all together, so that the seeds pick up a lovely salty flavour from the bacon. Check the chicken is cooked then pile the meat mixture on top of the salad leaves. Keep the pan to one side – you’ll need it for the dressing. Take the veg out of the oven and pile that on top of the meat too. If you keep piling the salad will eventually sag a bit, so you can get it all on. To make the warm dressing, put all the dressing ingredients into the pan used for the meat. Turn up the heat and boil for a few seconds. Then, pour over your salad. You have before you a tower of salady, protein-y joy. Salads aren’t for fairies.
Cost: Approximately £6 all together
This lovely autumnal salad has seasonal butternut squash in it. Alternatively if you can be arsed peeling and scooping out a pumpkin, use that instead. I could eat this salad all day long. It’s so moreish and healthy too! It requires some store cupboard ingredients like balsamic vinegar; which is useful to have around, just like emergency contraception. Remember, the tomatoes are good for your sperm, boys. Enjoy, my pretties!
Ingredients:
1 butternut squash, peeled, scooped and cubed
1 pack of cherry tomatoes
1 head of lettuce (it’s cheaper than those wanky bags of salad)
2 chicken breasts, chopped (buy it from a butcher for super cheapness – supermarkets rip you off)
2 rashers of bacon, cut into bits
25g sunflower seeds
Dressing:
1 tbsp each of honey, balsamic vinegar and mustard
2 tbsp water
Pre-heat your oven to 200°C. Put your cubed squash onto a baking tray and bake in the oven. After 15 minutes add all the tomatoes to the tray and put it all back in the oven for another 10 minutes. When the tomatoes are in the oven, start cooking the meat. In a large pan, fry the chicken and bacon for 10 minutes. While that’s cooking, start piling the salad leaves onto plates. When the bacon has coloured, add the sunflower seeds to the pan and stir it all together, so that the seeds pick up a lovely salty flavour from the bacon. Check the chicken is cooked then pile the meat mixture on top of the salad leaves. Keep the pan to one side – you’ll need it for the dressing. Take the veg out of the oven and pile that on top of the meat too. If you keep piling the salad will eventually sag a bit, so you can get it all on. To make the warm dressing, put all the dressing ingredients into the pan used for the meat. Turn up the heat and boil for a few seconds. Then, pour over your salad. You have before you a tower of salady, protein-y joy. Salads aren’t for fairies.
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