Smoked Chicken Salad with Homemade Vinaigrette

Last week the lovely chaps at Clearwater Hampers sent me their Smoked Hamper, full of delicious goodies to try – a selection of gorgeous smoked meat and fish, plus all the trimmings. It really got my tastebuds tingling and I had no trouble getting inspired with recipes to make, although I must admit, when it came to the smoked salmon – which is my particular weakness – I just tucked into it straight away with fresh bread and a sprinkle of lemon juice and black pepper! It was too good to resist, and of course really good ingredients need very little dressing up.

When I tried the smoked chicken with rosemary and juniper, I thought straight away that the rich, smoky flavour would be delicious with the velvety yolk and silky white of a soft-boiled egg. Served with fresh green leaves and a little homemade vinaigrette, using the scrumptious Tracklements Wholegrain Mustard from the hamper, it made a fabulous lunch.

Ingredients

100g Rannoch Smokery Smoked Chicken
2 eggs
A large double handful of fresh spinach, rocket, baby green leaves and watercress
To make the dressing:
1 tsp Tracklements Wholegrain Mustard
2 tbsp good-quality olive oil
1 clove of garlic, peeled and crushed
A pinch of salt
A tiny splash of white wine vinegar

Serves 2

Start by preparing your eggs – fill a small pan with boiling water, add a small splash of white wine vinegar (this doesn’t affect the flavour, just makes the eggs easier to peel afterwards) and place on a high heat. Once it comes to the boil again, carefully add the eggs and set a timer for two minutes. When the timer goes, remove the pan from the heat, cover with a lid and leave for another six minutes. The result should be two eggs which are not quite boiled, so that the yolk is still slightly oozy but the white is firm.

While the eggs are cooking, make the vinaigrette. Pop all the ingredients in a jug and stir rapidly for about thirty seconds, so that it’s well-combined. Have a little taste to make sure all the flavours are in balance, then drizzle over the fresh leaves and toss to coat them with the dressing.

To prepare the chicken, use a sharp knife to cut the chicken breast into thin slices. Arrange on top of the dressed salad leaves. Once the eggs are ready, gently tap on your work surface to crack the shell and then peel it off. Carefully cut into four wedges, lengthways – if you don’t press too hard with the knife, the yolk should slice easily without spilling. Lay on top of the salad and serve immediately.