Fresh and simple ingredients make the best salads. Our favourite combo at the moment is from Harvester’s salad bar – delicious chargrilled chicken on a bed of crunchy salad that’s easy to make and full of flavour. Featuring chargrilled chicken, refreshing cucumber, iceberg lettuce, slices of sweet yellow and red pepper and a sprinkling of soft raisins, Harvester’s royal chicken crown salad is perfect for a light lunch or a healthy dinner. Harvester’s salad expert Chris Griffin created this delicious recipe from its famous salad bar to celebrate the Queen’s 90th birthday and now you can re-create it at home, or make it for yourself at your local Harvester salad bar. With more than 16 fresh ingredients on offer, there are endless salad combos to try that will delight your taste buds.
Watch how to make Harvester’s royal chicken crown salad
- 1 half iceberg lettuce, sliced
- 50 ml blue cheese dressing
- 1 quarter cucumber, sliced
- 1 half red pepper, sliced
- 1 half yellow pepper, sliced
- 2 ripe tomatoes, quartered
- 1 handful of raisins
- 1 chargrilled chicken breast
Wash and chop the iceberg lettuce, then place in a large mixing bowl
Drizzle with blue cheese dressing and mix together to form the base of the salad.
Next, slice the sweet peppers, cucumber and cut the tomatoes into quarters. Add to the bowl and mix well
Next, place the chicken breast in a griddle pan with a splash of olive oil and cook, turning a couple of times, on a low heat for twelve minutes or until the chicken is cooked through.
Sprinkle the raisins into the bowl and toss everything together.
Finally, pile the salad base onto a plate, slice the chicken breast in half and place it on top to serve.
Top tip for making Harvester’s royal chicken crown salad
Double the ingredients then store half in the fridge for lunch the next day