Black pudding, harissa chicken salad with yoghurt dressing
- Recipe by Chef Shane Smith -
A WORD FROM THE CHEF
Check out this tasty recipe for a salad that’s rich in flavour and low in calories.
INGREDIENTS
(Serves 3)
For the salad
280g Clonakilty black pudding
500g chicken breast
5tbsp rapeseed oil
1tbsp harissa spice powder
Salad leaves
1/4 medium red onion, sliced
For the dressing
120g greek yoghurt
2tsp honey
1tsp wholegrain mustard
Salt & pepper
METHOD
Preheat your oven to 180C/160C fan.
Slice your chicken breast into strips, pop into a bowl with the harissa and 2tbsp of rapeseed oil, mix and allow to marinade for a minimum of one hour.
While that’s marinating, slice the Clonakilty black pudding and crumble onto a baking tray, drizzle with the remaining rapeseed oil and pop into the oven for 15 minutes, remove and allow to cool slightly.
For the dressing, simply mix the yoghurt, wholegrain mustard, honey, salt and pepper and chill until needed.
Once the chicken is marinated, fry on a hot pan until golden brown and cooked. Alternatively you can pop the chicken onto a tray and cook in the oven.
To assemble, add the salad leaves, sliced red onion, warm chicken and Clonakilty black pudding to a bowl, dress with the yoghurt dressing and simply enjoy!
ABOUT THE CHEF
Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One. You can email him at: shane@chefshanesmith.ie
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