Viva il Pollo !!!

TV chef and foodie writer Laurel Watson offers a couple of delightful European takes on Chicken Salad.

Take your pick from French or Italian inspired chicken salads.

ITALIAN INSPIRED CHICKEN SALAD

1 pkt Ingham Lite Chicken Breast Fillets marinated in garlic, lemon and herb

¼ cup olive oil

2 ½ tablespoons tarragon vinegar

1 tablespoon chopped fresh tarragon

A squeeze of fresh lemon juice

1/2 tablespoon Dijon mustard

1/2 cup orzo (rice-shaped pasta)

1 cup halved cherry tomatoes

1 can artichoke hearts, drained

1/2 cup coarsely chopped pitted green olives

1/3 cup dried currants

2 tablespoons drained capers

Thaw Ingham Lite Chicken Breast Fillets and coarsely dice.

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend.

Season dressing to taste with salt and pepper.

Place chopped Ingham Lite Chicken Fillets into medium bowl.

Mix in 1/4 cup dressing.

Cook orzo in large pot of boiling salted water until just tender but still firm to bite.

Drain. Rinse under cold water to cool; drain well.

Transfer orzo to large bowl. Stir in remaining dressing and toss to coat.

Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers.Season salad to taste with salt and pepper and serve.

FRENCH INSPIRED CHICKEN SALAD

1 pkt Ingham Lite Chicken Breast Fillets marinated in garlic, lemon and herb

1/2 cup walnut, avocado or macadamia oil

3 tablespoons white wine vinegar

1 pkt Rocket leaves

2 Red Delicious apples, unpeeled, cored, thinly sliced

150g vintage cheddar cheese, shaved

1 1/2 cups pitted dates, sliced

1 cup walnuts

½ cup sugar

2 Tbsp balsamic vinegar

4 large spring onions, minced

In a small saucepan melt together sugar and balsamic, bring to the boil and then

toss in walnuts, pour out onto a sheet of baking paper and let cool

Whisk oil and vinegar in bowl. Season with salt and pepper.

Toss thawed and chopped Ingham Lite Chicken Fillets, rocket, apples, half of cheese,

dates, and spring onions in large bowl with enough vinaigrette to coat.

Season salad with salt and pepper.

Sprinkle walnuts over the salad and shave the remaining cheese on top.