Recipe
Smoked Chicken, Sun-Blushed Tomato & Pickled Onion Salad
A composed salad of smoked chicken, sweet sun-blushed tomatoes and brisk pickled onion, finished with a creamy Dijon dressing and served with crusty bread for lunch.
Ingredients
Method
25 mins prep25 mins total
Put the sliced onion in a bowl with the vinegar, sugar and a pinch of salt. Leave for 20 minutes, stirring once.
Whisk the mustard, lemon juice, olive oil and yoghurt into a dressing.
Arrange the salad leaves and tomatoes on plates. Add the smoked chicken and drained pickled onion.
Spoon over the Dijon dressing and serve with crusty bread.
Notes
Keep the smoked chicken chilled until you are ready to assemble the salad. Dress the leaves just before serving to protect their texture; pass extra crusty bread at the table.
For a dairy-free dressing, use an unsweetened dairy-free yoghurt with a similar thickness.
About this recipe
This smoked chicken salad balances savoury meat with sweet, concentrated tomatoes and the clean sharpness of quick-pickled red onion. Crisp salad leaves keep the plate fresh, while a creamy Dijon dressing brings the separate elements together.
The onion needs only 20 minutes to take on its lively tang, so the recipe suits a relaxed lunch or a light starter. Make the dressing while it rests, then assemble at the last moment so the leaves stay crisp and the chicken remains the focus. The crusty bread turns it into a more substantial meal without taking attention from the salad.
