
It’s true that salads can be hard to define. A pile of lettuce simply dressed is certainly a salad. But it’s not a really a meal.
Salads can be meals. Salads can be the main course. Especially in summer.
But you knew that.
So what actually defines a salad? It can certainly be the main course, a side dish, an elegant first course, or a fresh way to end a meal. Which sort of confuses the subject. So I simplify the definition and say that salads are creatively composed of fresh seasonal ingredients. I like a salad to have bright colors, plenty of crunch and if it’s to be the main course, a bit of lean protein.
Roast Chicken Salad with Yellow Pepper
Take this Roast Chicken Salad with Yellow Pepper & Lemon Slices. It certainly fits all my criteria. Because a salad like this doesn’t just make the meal, it makes the meal memorable.
This salad is light and easy enough for a summer evening. It comes together in just a matter of moments, especially if you choose to use leftover chicken or stop by the market on your way home and get a delicious whole roasted rotisserie chicken. I paid particular attention to the color palate and kept all the elements sunshine yellow to pay honor to the season. Sweet, crunchy yellow bell pepper sits next to whole sections of lemon slices. This is a great opportunity to practice your “supreme” skills. The whole pithless lemon sections are so juicy the only dressing this salad needs is a drizzle of the best olive oil you have in the house. They certainly add that unexpected “wow” factor.
There is an herbal element in this salad too. And that’s marjoram. Not enough people appreciate marjoram. It’s a terrific summer herb, because it has a bright almost citrusy element to it. It’s great in anything you might choose to flavor with oregano, but it’s lighter and a bit more floral. Perfect in this salad.
All this talk of salad has brought me to one conclusion. I need to dedicate this whole week to the summer salad. Come back everyday this week as I feature all the colorful, creative goodness that summer brings to the plate. Because even if you decide some are salads and some aren’t I think you’ll agree that summer is the season for fresh, colorful crunch!
Roast Chicken Salad with Yellow Pepper & Lemon Slices
serves 4 CLICK here for a printable recipe
- 2 lemons
- 2 c skinless roast chicken, shredded
- 2 yellow bell pepper, cut into 3/4‑inch pieces
- 7 oz parmigiano-reggiano, cut into 1/8‑inch-thick shards
- 3 T extra-virgin olive oil
- 3 T fresh marjoram leaves
- salt & pepper, as needed
Using a sharp paring knife, trim off top and bottom of lemons. Stand fruit on end and carefully cut the peel and white pith from flesh, following curve of fruit from top to bottom. Trim away any remaining pith. Cut each section away from membranes, cutting as close to membranes as you can. If they are very large cut the fruit pieces in half crosswise and place them in a large bowl.
To the bowl, add shredded chicken, bell peppers and cheese. Add oil, marjoram leaves and 1 teaspoon salt; toss to combine. Season to taste with black pepper and more salt if desired.
From La Cucina Italiana
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Roast Chicken Salad with Yellow Pepper
Fabulous! Why does everything look better wrapped in puff pastry!
Love savory pies. I am just discovering the ease of store-bought puff pastry and this filling looks so great.
I’m a huge fan of savory pies and this is one that I KNOW I will be making on one of our Big Green Eggs in bake mode. I’m saving this to try soon and very soon. That crust looks so gorgeous in the first photo.
i don’t know about serving 6 … i guess ‘technically’ it probably ‘should’ serve 6 … but glory be, this pie would not last beyond a single sitting in our house … simple but WOW!
I love savoury pies. It’s the Brit in me. We grow up on them. And this right here is one fine looking savoury pie. That top pic is truly a thing of beauty, Greg! It has me longing for one with a stout. Like now.
This. Looks. AWESOME. I definitely wanna give this a whirl
That is one beautiful pie!
That is indeed a thing of beauty. I can certainly see how it would make you drool!
Okay, so now I’m drooling on my keyboard. My meat-and-potatoes loving better half is going to be all over this.
Perfect…wish I could steal it from you.
That looks delicious! Can’t wait to see what else you post this week!
Savoury potato pie, you say? I am all over that one Greg, all over it…
Terrific idea for a series Greg!
LL
I just added a category called Savory Pies. Who knew we were thinking alike. I’ll eat just about anything with pie crust and I wouldn’t turn Martha down.
Sounds like a new series coming up on SS…one which I’ll thoroughly enjoy. I love savory pies! P.S. Really like what the blue drinking glasses add to the photo.
in one recipe title, potato and pie! I think I’d be tempted to toss in a little cooked bacon or sausage, because I am a pig, but I’m sure it’s lovely just as Martha makes it. Long live savory pies!
I would totally steal this off your plate…
Ok. I wouldn’t. Mama raised an honest girl. BUT — I would hover over this pie and awkwardly stare at you ( then the pie, then back to you) in hopes of a slice.
P.S. I Seriously second the idea of ripping into it like a giant hot pocket. genius.
now this is the right size just for me.
There’s no way this serves six.
I would just pick up the whole thing and eat it like a freakin’ hot pocket.
Probably only weighs 3 or 4 pounds when it’s done.
No problem.
This sounds divine! I love the addition of leek too!