Really quite pleased with how this turned out. If you read my August Newsletter (you can subscribe for free on this website – a miscellany of all things food related) you will know that I sang the praises of Watermelon Jelly (available from www.stonewallkitchen.com) and said I would be using it in a salad dressing. If you don’t have/can’t get this product maybe try a raspberry vinaigrette (usually available in the supermarket). Anyway, in order to bring out the sweetness of the vinaigrette, I took bland ingredients – chicken, romaine lettuce and cucumber – and then threw in some spiced walnuts to pep it up a bit (see my recipe for Spicy Walnuts on this website). You will have more than enough walnuts so you can eat the rest as cocktail nibbles. I poached the chicken in chicken broth in aluminum foil.
1 poached chicken breast – sliced and chopped into small pieces
Half a head of Romaine lettuce – sliced and chopped
1/3 of an English cucumber – diced
A couple of handfuls of spicy walnuts – chopped
Watermelon Jelly Vinaigrette
2 tbsp. watermelon jelly
1 tbsp. champagne vinegar
3 tbsp. extra virgin olive oil
Whisk the jelly with the vinegar until smooth. Add the oil and whisk till emulsified (best way to do this is to keep an empty Dijon mustard jar and shake it in that – emulsifies in a second).