|Vegetarian alternative to chicken and grape salad with home made bread|
When I started this Blog a year and a half ago one of my main purposes was to share recipes that catered for both vegetarians and meat eaters without providing the chef with double amount of cooking.
It was designed to make my life easier. However over the months there have been a range of recipes sweet and savoury, usually using seasonal ingredients most are healthy and several to help boost tired teens especially those post viral and glandular fever. The thing they all have in common is they are recipes that we all find delicious here in Not Just For Rabbits family!!
Chicken and grape salad is a real family favourite, my Mother makes it and we all love it so the challenge was to find a way to make it for both chicken lovers and the veggies.
This adaptation is great as it is easy to make and suitable if you have a large crowd. I have substituted mozzarella for chicken and it works really well as it combines that classic mozzarella basil combination. I think it would also work with lightly grilled halloumi, however the rest of the family aren’t that keen on it so have stuck to mozzarella.
The brilliant thing about this is you can easily make 2 versions with NO EXTRA FUSS... simple divide the dressing over two separate bowls. The main picture shows the salad served with home made cow pat bread, see recipe from last year for that.
|Picnic by the river|
VEGETARIAN ALTERNATIVE TO CHICKEN AND GRAPE SALAD
Preparation time 5 minutes
Cooking time none if you use pre cooked chicken or mozzarella
450 g green seeded grapes halved
450 g cooked cold chicken or mozzarella chopped into bite size chunks
5 tbsp crème fraiche
2 tbsp olive oil
3 tbsp green pesto
1 tbsp lemon juice
Salt and pepper to taste and handful if basil leaves and pine nuts to garnish!
WHAT TO DO:
1. Mix the crème fraiche, pesto, lemon juice, pesto and olive oil in a bowl and whisk together until smoothly mixed.
2. Chop the mozzarella, or chicken and grapes then cover with the delicious dressing.
3. Serve with a crisp green salad topped with fresh basil leaves and a sprinkling of pine nuts.
This is such an easy fuss free recipe for sunny summer eating.
|Fields of Poppies|
So whether you’re at home, or out having a picnic, enjoy the salad and sunshine.