| New potato and chicken salad |
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Preparation time: 10 minutes
Cooking time: 25 minutes 2 tbsp raspberry or red wine vinegar 5 tbsp ale 3 tsp clear honey 11⁄2 tbsp olive oil Salt and pepper 3 boneless chicken breasts, skinned and cut into strips 500g (1lb 2oz) British new potatoes, scrubbed and halved 200g (7oz) cherry tomatoes, halved 1⁄2 cucumber, diced 50g (2oz) rocket leaves Fresh raspberries to garnish Combine 1 tbsp vinegar, 2 tbsp ale, 1 tsp honey, 1⁄2 tbsp oil and a little salt and pepper in a bowl and stir in the chicken pieces. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender, then drain and allow to cool slightly. Mix the potatoes with the tomatoes, cucumber and rocket leaves. Meanwhile, heat a little olive oil in a large frying pan, remove the chicken from the marinade and stir-fry for 8-10 minutes, or until cooked through and browned. Add to the salad. In the frying pan, heat the remaining vinegar, ale, honey and oil; bring to the boil and reduce by half. Pour over the salad and toss well. Serve warm, garnished with a few fresh raspberries. Serves 4 |
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