Ahh, Easter Sunday! We had chocolate eggs in bed this morning. Mine was made from Australian grown cocoa beans, with low food miles. it was gold. I had some lovely Easter SMSs too. We went to Dad’s for lunch yesterday and had a lovely Indonesian/Australian feast with home-grown salad, prawns, corncakes and betel nut crackers. For lunch today with just the two of us, I’m making a lovely salad with the lemon and rosemary smoked chicken breasts I made, some torn bocconcini and the lovely salad mix from Choku Bai Jo. I want to thinly shave the chicken breasts so we have ribbons of chicken through the salad. The salad mix has some lovely flowers through it so it should be quite a prescious salad with a little lemon juice squeezed over it.
|1||smoked chicken breast|
|chilli infused olive oil|
|salt and pepper|
Thinly slice the chicken breast into long strips. Tear the bocconcini with its natural ‘grain.’ Combine the salad mix, bocconcini pieces and chicken slices in a mixing bowl. Divide between two serving plates, arranging the chicken in curls. Squeeze over the juice from a quarter of a lemon, drizzle a little chilli oil to taste (if you haven’t any chilli oil, good quality olive oil will suffice). Season with salt and pepper.