At its peak – Summer chicken salad

chicken salad with peaches

This summer somehow is an up and down. Grey, rainy and rather cold were the last days. It seemed like autumn already was entering the field. But like so often this summer the warming sun broke through the clouds, fought her way back. And her light pushed aside all the grey.

summer chicken salad

chopped celery

I always feel that this time of summer is a double-edged sword. It’s on its peak, the plenty of ripe fruits and vegetables is overwhelming. Now they’re best, juicy and flavourful. And we want to eat and keep all of them cause we know: When everything is harvested there will come the sparse days.

So let’s enjoy those summer days ahead, go outside, soak in the picture and the smell of flowers and green trees, savour all the the fresh produce.

For example with this salty-sweet chicken salad with the best peaches that summer can bring, fresh spring onions and celery, crunchy walnuts. And of course chicken!  This salad – yes, you can argue wether ‘salad’ is the right name – is easily prepared in advance and can be brought to the next summer party, picnic etc. So, go outside!

fresh and juicy chicken salad

spring onions

Summer chicken salad (2 p. as main)

400 g chicken breast, vegetable stock powder (homemade or store-bought), 2 peaches, 2-3 stalks celery, 3 spring onions, 3-4 tablespoons chopped walnuts, 3 tablespoons Greek yoghurt, 2 tablespoons mayonnaise, juice of 1/2  lemon, salt, pepper

Wash chicken breast. In a medium pot heat water and stock powder. When cooking, add chicken breast and simmer at low heat for about 30 minutes. Take chicken out of the broth and let it cool out until you can tear it into small pieces, with the help of a fork or with your fingers.

Wash celery and spring onions and chop them. Wash peaches and cut into cubes, bigger than celery and spring onions.

Add chicken, vegetables, peaches and walnuts to a medium bowl. Add greek yoghurt and mayonnaise, season with lemon juice, salt and pepper to your liking. Let sit in the fridge for 1-2 hours before serving. Season once again before serving.

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