Summer Chicken Salad


4 x Bostock Brothers Organic Free Range Chicken Breasts

The Marinade:

2Tbs Italian Parsley – finely chopped
2Tbs Basil – finely chopped
2Tbs Olive oil
2 garlic cloves – crushed
zest of one lemon
2tsp smoked paprika


Juice of one lemon
2 garlic cloves – crushed
1tsp smoked paprika
Salt n Pepper (to taste)
2tsp Dijon Mustard
4Tbs Extra virgin olive oil

The Salad

1 whole cos lettuce, washed and hand torn
20g Basil – Leaves
2 courgettes cut in ribbons using a peeler
1 Avocado
1/2 red onion
4 tomatoes quartered
4 new potatoes
4 Bacon rashes
2Tbs Maple Syrup

1. Preheat the oven to 200°c
2. Lay some baking paper on the top of the chicken and bash with a heavy pan or a rolling pin to flatten out to about 1cm thick.  Mix marinade and coat the chicken, let this sit for 30 mins – 1hr.
3. Boil potatoes for 8 – 10 mins or until tender, but not falling apart.  Drain and keep warm.
4. Lay bacon on a lined tray and smother it with the maple syrup. Road in the oven for 10 – 15mins or until crispy.
5. Mix up the dressing and add extra seasoning as desired.
6. Finely slice onion, add a spoonful of dressing and set aside.  Thinly cut courgettes into ribbons using a peeler and do the same.
7. Heat BBQ or heavy based frying pan to medium heat.  Take the chicken breasts out of the marinade and gently pat them down with a paper towel (this helps to crisp it up). Place chicken on the heat, skin side down and fry for 3 – 4 minutes on each side and then set aside and let it rest for 10 mins.
8. Slice cooked chicken into 1 – 2cm strips and toss back through the resting juices.
9. On a large platter, arrange the lettuce leaves, layer additional salad items, chicken, and bacon (cut in bite-sized pieces) and finish with chopped red onion and torn basil, drizzle over the dressing.

Recipe courtesy of Kate Lester (On your plate)