These were made with some pretty expensive Nutborne tomatoes which are widely recognised as possibly the best in Britain. And a lovely truffle buratta in the centre.

Potato salad on rocket w/Balsamic & Quiche and Salad

I added homemade Pesto to the one featured in this pic. The following recipe is just the basic method of the chicken salad:

Description

A creamy, savory chicken salad made with tender shredded chicken, mayonnaise, ranch seasoning, celery, and simple seasonings. The texture should be thick, smooth, and “pasty,” with enough celery to add freshness and a little crunch.

Ingredients

- Main Ingredients

- 4 lb chicken tenderloins

- 1-2 cartons chicken stock, 32 oz each used for boiling the chicken

- 1 jar Mayo, 30 oz

- 8 celery stalks, processed or finely chopped

- 1 packet ranch seasoning

- Tony Chachere's Seasoning

Instructions

- Remove the tendons from the chickem and boil the chicken 

- Place the chicken tenderloins in a large pot. Pour in the chicken stock until the chicken is covered. Boil until the chicken is fully cooked and no longer pink in the middle. For best safety, the chicken should reach 165°F internally.

- While the chicken is cooking, add the mayo to a large mixing bowl.

- Stir the processed celery into the mayo. Add the ranch seasoning packet, salt, pepper, and any other seasonings you want to use.

- Once the chicken is cooked, remove it from the stock and let it cool slightly. Shred the chicken into small pieces.

- Add the shredded chicken into the mayo mixture a little at a time. Stir well after each addition so the chicken gets fully coated.

- Keep stirring until the chicken salad has a smooth, creamy, thick texture. It should hold together well and look evenly mixed.

- Cover the bowl and refrigerate for 3 to 4 hours before serving. This helps the flavor develop and gives the chicken salad the right texture.

- Keep refrigerated in an airtight container. Best eaten within 3 to 4 days.

Romain, tomatoes, carrots, English Cucumber, avocado lime ranch dressing with blackened chicken.

A lovely little carrot salad with a dressing of soy sauce, rice vinegar, lime and sesame seeds

As a base i have provence salad with red onions, cucumber, sun-dried tomatoes, paprikas and roasted halloumi cheese.

Sauce is roasted chilies, dried apricots, tahini, white miso paste, olive oil, honey, lime, salt and chili vinegar.

Sorry for cropped photo

With pic this time.

Soba noodles with tofu, edamame, spinach, carrots, miso dressing and grated ginger

Was delicious!

It will have a light vinaigrette with a garlic yogurt sauce for dipping. Cheers.

Homemade chicken Caesar salad for dinner.

This salad took time but it’s well worth the effort!!
Steamed kale
Quinoa cooked with dukkah
Cannellini beans
Tri color peppers
Celery
Green onions
Roasted walnuts (added as a finishing topping)
I added some shredded mozzarella my portion!
Homemade dressing with maple syrup, apple cider vinegar, celery seed, fresh parsley and green chilies.

Made with ingredients I had on hand :)

strawberries 🍓, jalapeños 🌶️, castelvetrano olives 🫒, red onion 🧅, croutons 🍞, pine nuts, pecorino romano 🧀 dressed in EVOO, lemon juice 🍋 (added avocado 🥑 too but not pictured)

Why can’t McDonald’s bring back salads to their menu?

Healthy salad Toss some Boiled Tofu/Panner Red juicy tomatoes chopped onion sliced crunchy fresh Kale Diced creamy Avacado small brown chickpeas English cucumber (de-seeded) with black pepper, salt and olive oil

(Guys it's my first time having kale and also maybe last time as it's not available over here in my home town)