Chicken and Fishcake Salad with Mustard-Mayo Dressing
What Started it all:
Chicken Breast. Carrot. Fishcake. Chopped Pickles. Mustard Mayonaise
This delightful salad combines tender chicken breast, colorful carrots, and savory fishcakes, all brought together with a zesty mustard-mayo dressing. It's a perfect dish for a light lunch or a refreshing dinner, and it's easy to prepare for four people!
Ingredients
- 2 Chicken Breasts (about 500g)
- 2 large Carrots, grated
- 4 Fishcakes (store-bought or homemade)
- 1/2 cup Chopped Pickles
- 2 tablespoons Mustard
- 1/2 cup Mayonnaise
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the Chicken: Season the chicken breasts with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
- Prepare the Fishcakes: In the same skillet, add the fishcakes and cook according to package instructions or until golden brown on both sides. Once cooked, remove from heat and cut into bite-sized pieces.
- Combine Vegetables: In a large bowl, combine the grated carrots and chopped pickles. Mix well.
- Make the Dressing: In a small bowl, whisk together the mustard and mayonnaise until smooth. Adjust the seasoning with salt and pepper to taste.
- Assemble the Salad: Add the sliced chicken and fishcake pieces to the bowl with carrots and pickles. Drizzle the mustard-mayo dressing over the salad and toss gently to combine all ingredients.
- Serve: Divide the salad among four plates and enjoy!
This Chicken and Fishcake Salad is not only delicious but also a great way to incorporate a variety of flavors and textures. It's a fun, colorful dish that everyone will love, making it a fantastic addition to your meal rotation! Enjoy your cooking!