Spicy Chicken Salad with Garlic Toasts and Red Pepper Mayo
Ingredients
4 chicken fillets
1 teaspoon of olive oil
Salt, pepper
A pinch of dried chilli flakes
The juice of 1 lemon
For the Mayo
2 red peppers
4 tablespoons of extra light mayonnaise
1 mild red chilli, seeds removed and flesh chopped
Salt and pepper
The juice of 1 lemon
For the Garlic Toast
4 slices of Rankin Selection Irish batch bread
1 clove of garlic
60g softened butter
Chopped herbs (optional)
To Serve
Salad leaves
Tomatoes
Cucumber slices
3 tablespoons of olive oil mixed with 1 tablespoon of balsamic vinegar
Method for the Mayo
Rub the red peppers with oil and place into a very hot oven until the peppers are soft and slightly charred. Remove and place into a bowl, cover with cling film and cool. When the peppers are cool you can easily remove the skins and seeds, then place into a food processor with mayonnaise, red chilli, salt and pepper and the juice of a lemon. Then whiz until you have a smooth creamy consistency. Set aside or store in the refrigerator.
For the Chicken
Rub the chicken fillets with olive oil, salt and pepper, chilli flakes and a squeeze of a lemon. Roast in a hot oven until perfectly cooked.
For the Garlic Toast
Simply mix the crushed garlic with butter, salt, pepper and chopped herbs. Spread onto the bread and toast in the oven, cut into strips and keep warm.
To Assemble the Salad
Slice the chicken and add along with any juices to the salad leaves, tomatoes, cucumber and mix with olive oil and balsamic vinegar. Arrange onto a serving plate, top with mayo and the garlic toast.