485g ready-to-eat roast chicken breast fillets, sliced
3 tablespoons pine nuts, toasted
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the grill to high. Put the aubergine, courgette and peppers (reserve 1/2 red pepper for the dressing) into a large bowl and drizzle with 3 tablespoons olive oil. Season with Italian seasoning. Toss well then lay half in a single layer on a grill tray. Grill for 4 to 5 minutes each side until just tender and starting to colour. Set aside in a bowl. Repeat with the remaining vegetables.
Mix 1 tablespoon oil with the vinegar and garlic. Toss through the hot vegetables and season. Allow to cool.
Put the red pepper half in a blender with the rest of the oil and 1 tablespoon boiling water. Blitz to make a dressing. Season, adding extra vinegar to taste.
Assemble the salads in clear jars. Start with the dressing then layer the leaves, vegetables, goat's cheese, chicken and pine nuts. Seal jars. Shake to mix.
This was delicious and very impressive. I produced these jars at a party in the park, everyone was blown away by how easy it was to produce a substantial summer meal with minimum fuss.
I have made lots more. Italian with Mozzarella, beef tomatoes and olives. Ceasar Salad and a chicken with peaches and mango.
Anything goes and they stay fresh for days.
Just making a blue cheese dressing to do a pear and walnut one. - 21 Jul 2014