Prep Time: 15 mins - Cook Time: 20 mins - Serves 2
American menus often include a ‘chopped salad’, which is much tastier than the name sounds (although if you read the ingredients list, you’ll see how the name derives!) These versatile salads can make great use of the odds and ends that often accumulate in the bottom drawer of the fridge. This version includes fennel, courgette, spring onion and radishes, but you could always try with some cauliflower, celery, carrots, cucumber or anything else waiting to be eaten up. Lemon and tarragon are a classic match for chicken and any leftover dressing will keep in the fridge for 3-4 days.
1 pack HECK Simply Chicken burgers
1 romaine lettuce heart, chopped
½ fennel bulb, trimmed and finely chopped
1 yellow courgette, chopped
5 radishes, chopped
4 spring onions, chopped
For the Dressing
1 tbsp. fresh lemon juice
2 tsp. finely chopped fresh tarragon (or substitute 1 tsp dried tarragon)
1 tsp. Dijon mustard
1 small clove garlic, finely chopped
2 tbsp. olive oil
- To make the dressing, whisk together the lemon juice, tarragon, mustard and garlic in a bowl. Add the olive oil in a thin stream, whisking constantly until the dressing is well blended. Season with salt and pepper to taste and leave to one side to let the flavours blend.
- In a large salad bowl, combine the lettuce, fennel, courgettes, radishes, carrot and spring onion. Pour over the dressing and mix well to coat all the ingredients. Add a little more olive oil or lemon if needed to taste.
- Cook the burgers under the grill or on the BBQ and serve up when juicy and cooked through, on top of the salad.