Seriously Good Salads is a brand new cookbook by Nicky Corbishley. In fact it was just released on July 16. And I was one of the lucky few to get my hands on a review copy of this wonderful new book before it even released.
Seriously Good Salads by Nicky Corbishley
Photo Credit: Nicky Corbishley
Now I don’t know about you, but my husband and I love to make a meal out of salads. We have lived in South Florida for over 37 years and by now we realize that there are just two seasons here. Hot and Hotter! That means salads are always a great dinner option. So when Nicky asked if I would like to have an advance look at her book I jumped at the chance. Some of you may know Nicky from her very popular blog Kitchen Sanctuary. If you are familiar with her blog you know that she creates really delicious recipes. If you aren’t yet familiar with her blog, you should be!
Brie-Stuffed Mushroom Salad
Photo Credit: Nicky Corbishley
In her cookbook she shares mouthwatering salad combinations that really bring yummy flavors and textures to create salads that are a meal instead of merely an accompaniment to your meal. Nicky has developed 75 new and deliciously creative salads such as her beef forward Argentine-cuisine inspired Chimichurri Steak Salad and her Asian-cuisine riff Korean Bibimbap Salad with Red Rice.
Firecracker Chicken and Wild Rice Nourish Bowl
Photo Credit: Nicky Corbishley
But Nicky doesn’t just give you recipes. She also includes Tips and Tricks such as the best way to cut fruits and vegetables to prevent them from browning. There is even an entire additional chapter devoted to Salad Dressings to help you create your own combinations.
Chipotle Chicken Cobb Salad
Photo Credit: Nicky Corbishley
Something else that I really enjoyed was how the book is divided into chapters that define the salads within. These chapters are titled Mighty Meat and Poultry; Filling Fish and Seafood; Must-Try Cheese and Egg Salads; Nutritious Grains, Nuts and Seeds; Potatoes, Pasta, Rice and Bread for any Occasion: Fruit-Based Salad Superstars; and Bonus Salad Dressings. The book contains very imaginative and delectable salad combination and the accompanying photos will have you wanting to eat the pages.
The BLT Chicken Salad
Photo Credit: Nicky Corbishley
Just to tempt you to buy this wonderful new book on salads I will share with you the recipe for the first salad that I made from Nicky’s book Seriously Good Salads, BLT Chicken Salad. You’re welcome!
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BLT Chicken Salad
This wonderful recipe for BLT Chicken Salad with Honey Mustard Dressing is from Nicky Corbishley’s new cookbook Seriously Good Salads. It’s fabulous and filling.
- Total Time: 0 hours
- Yield: 4 servings 1x
Ingredients
3 chicken breasts
1 tbsp (15 ml) olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
8 strips bacon
12 grape tomatoes, sliced in half
4 large eggs
1 head iceberg lettuce, shredded
1 cup (20 g) packed pea shoots
1/2 small red onion, thinly sliced
2 tbsp (10 g) shredded Parmesan cheese
honey mustard dressing
1/4 cup (60 ml) olive oil
2 tsp (10 ml) white wine vinegar
3 tbsp (60 g) honey
2 tsp (8 g) Dijon mustard
Pinch of salt
Pinch of freshly ground black pepper
Instructions
- Preheat the oven to 400°F (204°C).
2. Place the chicken breasts on a baking sheet and drizzle with 1 tablespoon (15 ml) of the olive oil. Sprinkle with a pinch of salt and pepper. Place a wire rack over the chicken, and add the bacon in a single layer (so the juices from the bacon drip onto the chicken).
3. Bake for 15 minutes, or until the bacon is crisp. Remove the wire rack and its bacon, and set aside the bacon to cool.
4. Add the tomatoes to the chicken. Spoon any oil in the bottom of the pan over the tomatoes and sprinkle with a pinch of salt and pepper. Place the pan back in the oven and bake for 10 to 15 minutes, or until the chicken is browned and no longer pink in the middle.
5. Meanwhile, place the eggs in a pan of cold water, so the water is just covering them. Bring to a boil, then simmer for 6 minutes—this will give them a slightly runny center; cook for 3 minutes more for firmer center. Turn off the heat and transfer the eggs to a bowl of ice water. Let cool for 5 minutes, then carefully roll the eggs on a work surface to break the shells. Peel off the shells and slice the eggs in half.
6. Place the cooked chicken on a cutting board and cut into bite-size pieces. Slice the bacon into 1-inch (2.5-cm) pieces.
7. In a small bowl, stir together all the dressing ingredients.
8. In a large serving bowl, arrange the lettuce and pea shoots. Top with the chicken, bacon, roasted tomatoes, eggs and red onion slices.
9. Sprinkle with the Parmesan and serve with the dressing.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Salad
- Method: Roasting/Baking
- Cuisine: American
Disclaimer: This book was sent to me free of charge to review, but the opinions expressed are 100% my own.
