Delicious chicken salad recipe
Whether it’s a quick family meal or a leisurely weekend lunch, this smoky chicken salad gives you a taste of what’s on offer at Healesville’s hottest new restaurant.
Take your chicken salad to the next level with Cajun spice and, if you dare, some smoky eucalyptus flavours. This recipe comes from the Yarra Valley’s newest foodie destination, Riddell’s Green. The alfresco sports bar at Healesville Country Club & Resort boasts unrivalled views of the Michael Clayton designed 18-hole course and surrounding bushland.
Executive Chef Himanshu Sharda’s new menu is a fusion of South American and Australian flavours. This warm smoked chicken salad is served with a “green goddess” dressing that is loaded with fresh, herbal flavours. Along with two roughly chopped baby gem lettuces, you can add any other seasonal vegetables if you make this salad at home.
Use chicken supreme, which is a boneless, skin-on chicken breast, and cook it to juicy perfection. If you’re unable to source eucalyptus leaves, use twigs of rosemary instead. And, if smoking is too much of bother, just pan fry the marinated chicken for your salad, and come to Riddell’s Green to try the real thing.
As they say Spanish-speaking South American countries, Buen provecho!