Recipe of the Month
See this month’s recipe below
Check out our latest recipes on our Pinterest page
Join the Jewish Cookery Recipe Collection (JCRC) and you will get unlimited access to an extensive library of tried and tested recipes on your PC, tablet or smartphone. Over 300 recipes are available, categorised by course, occasion, ingredient and type of cuisine with a comprehensive search engine to make finding inspiration so easy.
Join the JCRC – Subscribe Now
Cherry & Chicken Salad
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 6 people
By Denise Phillips
6 boneless, skinless chicken breasts
100ml white wine
450g fresh cherries – de stoned
250g mixed bag of lettuce
Bunch of spring onions – trimmed and cut on a diagonal
For The Dressing
1–2 tablespoons mild curry powder
1 teaspoon clear honey
1 tablespoon lemon juice
Bunch of fresh mint – remove the stalks
4 tablespoons mayonnaise
4 tablespoons mint jelly
Salt and freshly ground black pepper
- Pre-heat the oven to 200 C/400 F/ gas mark 6.
- Place the chicken in an ovenware dish. Cover with white wine and 100ml water. Season with salt and pepper.
- Bake for 30 minutes or until cooked.
- Stone the cherries. Do this by cutting the cherries in half using a sharp knife and easing out the stones (or use a cherry stoner if you have one!)
- Mix all the dressing ingredients in a food processor until the dressing is fairly smooth, but with flecks of mint, rather than a puree. Store in the refrigerator until ready to use.
- Tear the cooled chicken into bite sized pieces.
- Spread the salad leaves over a platter, scatter over the chicken pieces, followed by the cherries and spring onions.
- Just before serving drizzle the dressing in thin lines over the prepared salad platter. To serve the stylish way: garnish with sprigs of mint.
Check out Denise Phillip’s website for more information.