Courtesy of Martin Cooney
Our summertime favorite!
1 pound chicken breast
4 tablespoons extra-virgin olive oil—or more, if desired
Pinch of salt—to taste
1 rounded tablespoon very mild curry powder—or, to taste
1 rounded teaspoon garlic powder
1⁄2 English cucumber
6 spring onions—topped and tailed
1 celery heart—with all fibrous outer stalks removed
1⁄4 cup golden raisins
1⁄4 cup mayonnaise—or more, if desired
Baby greens mache mix
Preheat oven to 350°. Rinse chicken and pat dry with a paper towel. Slice each breast lengthways into 3 pieces. In a large bowl whisk the oil, salt and curry and garlic powders. Add the chicken and stir until each piece is thoroughly coated. Lay the chicken strips in a shallow oven-proof dish large enough so that they don’t touch. Place the dish on the second shelf from the top of the preheated oven for 10 minutes.
Wash the vegetables and pat dry. Peel the cucumber, leaving alternate green and white stripes along its length. Slice lengthwise, then slice each half, repeating the process until you have 8 narrow strips. Carefully chop the strips, four at a time, into thin triangles. Slice the onions into very thin … Read More