• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Summer chicken salad with eggs, herbed prawns and capers

Summer chicken salad with eggs, herbed prawns and capers
( SERVES 6 )

Catherine Smith

Publication: NZ Herald

NZ Herald

Ratings: No ratings yet

Summer chicken salad with eggs, herbed prawns and capers

No ratings yet

A delightful summer chicken salad - you can also use leftover cooked chicken from a roast for this recipe.

Ingredients

60 g Shallots
1 tsp Flat leaf (Italian) parsley, finely chopped
2 Tbsp Tarragon leaves, italian, finely chopped
1 Tbsp Dijon mustard
1 tsp Lemon zest
3 Tbsp Lemon juice
10 Tbsp Extra virgin olive oil
3 Anchovies, small, rinsed and mashed
20 Capers, salted, rinsed and finely chopped
3 large Chicken breasts, skin on
4 Garlic cloves, peeled
1 stick Celery, cut in half lenghtwise and diced
4 slices Prosciutto
6 Eggs

Herbed prawns

18 Prawns, de-veined, peeled but with tails intact.
1 Tbsp Dill, fennel, French tarragon or Italian parsley
1 tsp Lemon, grated zest
½ tsp Flaky sea salt
¼ tsp Freshly ground black pepper
1 Tbsp Extra virgin olive oil

Directions

Chicken

  1. Preheat oven to 200C.
  2. With some of the remaining 1 Tbs oil, lightly grease a low-sided roasting tray.
  3. Place chicken and garlic in a bowl, add remaining oil and toss to coat. Place chicken on tray skin-side up.
  4. Slip garlic under chicken. Roast for 20-25 minutes or until chicken is tender and juices run clear when pierced with a metal skewer.
  5. Remove from oven. Cover tray with a tea towel and rest chicken away from heat for 10 minutes.
  6. Remove skin from chicken flesh. Place skin on tray and return to oven for 10-15 minutes or until very crisp. Cool and cut skin into thin strips.
  7. While chicken is still warm, shred into long, bite-sized strips and place in a bowl. Place garlic in a separate small bowl, mash and then add to chicken.
  8. Pour dressing over chicken, add celery and toss to coat. Serve or cover and refrigerate overnight.
  9. To serve, roughly crumble prosciutto, add to chicken salad and toss together.
  10. Pile on to a large presentation platter and arrange eggs and prawns to one side.
  11. Scatter with olives and remaining capers. Garnish with crispy chicken skin and, if you wish, tarragon sprigs.

Dressing

Place shallots, parsley, tarragon, mustard, lemon zest and juice, 9 Tbs oil, anchovies and 2 tsp capers in a medium-sized bowl. Whisk to combine and set aside.

Crispy prosciutto

  1. Use shards of crispy prosciutto to garnish soups or salads, or crumble to use as a topping.
  2. Preheat oven to 150 C.
  3. Arrange strips between two sheets of baking paper. Place on a low-sided roasting tray and position another tray on top.
  4. Bake for 5-7 minutes or until lightly browned and crispy.
  5. Remove top tray, cool prosciutto then remove from tray. Use immediately or store in an airtight container in pantry for up to two days.

Hard-boiled eggs

  1. Lace a medium-sized saucepan of water over high heat and bring to the boil. Add salt.
  2. Using a large spoon, place eggs one by one into water. Reduce heat to medium so water is not at a rolling boil.
  3. Gently boil eggs for eight minutes (use a timer).Immediately remove from heat and drain eggs.
  4. Working quickly, shake the saucepan to crack shells and run eggs under cold water until cool enough to handle.
  5. Remove shells from eggs. Halve eggs while still warm. Serve immediately or cover and refrigerate for up to two days.

Herbed prawns

  1. Preheat oven to 200C.
  2. Place prawns, herbs, lemon zest, salt, pepper and olive oil in a medium sized bowl. Toss prawns to coat evenly.
  3. Spread prawns on a low-sided roasting tray with around 1cm space between. Place in oven for 3-4 minutes or until prawn flesh begins to turn white.
  4. Remove prawns from tray and allow to cool. If you choose to cook prawns in advance, cool and refrigerate until required.
Your rating?
comment

http://www.bite.co.nz/recipe/7358/Summer-chicken-salad-with-eggs-herbed-prawns-and-capers/

Collections you may like

Asian chicken

Asian chicken

Affordable meals

Affordable meals

Healthy dinner night

Healthy dinner night

Oven bakes

Oven bakes

Stories you may like

Ray's pizza-making tips and recipe ideas

Ray's pizza-making tips and recipe ideas

Ray McVinnie
Cooking on a budget

Cooking on a budget

Ray McVinnie
4 Bites: School-night dinners

4 Bites: School-night dinners

Warren Elwin
4 Bites: stoups

4 Bites: stoups

Warren Elwin

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

  • THE salted caramel cookies

    THE salted caramel cookies

  • Eskimo lolly cake

    Eskimo lolly cake

  • Amalfi lemon tart

    Amalfi lemon tart

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Chilli Garlic Prawns

    Chilli Garlic Prawns

  • Coconut chicken salad with spring greens

    Coconut chicken salad with spring greens

  • Tom yum gai

    Tom yum gai

  • Prawn ceviche

    Prawn ceviche

  • Prawns with avocado and sumac on sourdough

    Prawns with avocado and sumac on sourdough

  • Apricot Chicken

    Apricot Chicken

  • Chicken, red cabbage and cashew nut stir-fry

    Chicken, red cabbage and cashew nut stir-fry

  • Seared asparagus, chicken and brown rice salad

    Seared asparagus, chicken and brown rice salad

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top