1.5 sticks of celery these were the inside heart of the celery milder in flavour, 1 chicken beast (enough for 2 people, I was hungry when I started making the salad and thought I'd eat the entire beast for myself), 2 sprigs of fresh rosemary, 1 apple, 1 tomato, half yellow pepper, lime zest and for squeezing, 2 heaped tsps of mixed seeds, woolies French mayo, double thick yogurt, 2 Tbls frozen (now defrosted) spinach, salt pepper and loaf of homemade ciabata for toasting
Add 1 very heaped Tbls of mayo to cylindrical container used for stick blender
4 heaped Tbls of yogurt
2 Tbls spinach. This is a perfect way to disguise green leafy vegetables from little protesters.
Crack black pepper and salt to taste
Blitz with stick blender (handiest gadget in my kitchen). Blitz until smooth and creamy
Prepare the rest of the ingredients - tear the chicken with the grain into bite size pieces, grate half the lime zest on chicken, chop the tomato, slice the yellow pepper, thinly slice apple and reserve 6 slices and slice the rest into match sticks called julienne, cut 2 wedges of blue cheese (any hard cheese will do), chop celery and leaves. Slice 2-4 slices of bread for toast. If you are serving this as a big table salad rather than individual plates, I'd make croutons to toss over the salad
Grate the other half of the lime zest into the spinach mayo
Plating - place 3 slices of apple on plate with a dollup of mayo on each slice
Add torn chicken with grated zest
Add more spinach mayo to chicken and next to that add celery topped with apple sticks
Finish off the salad with the yellow pepper and tomato placing the cheese wedge on top. Add cut lime next to chicken
Drizzle with roasted mixed seeds your choice here. Used walnuts or any other nutty choice
Serve with toasted ciabata
Garnish with rosemary sprig and enjoy with a squeeze of lime. serve with the remaining spinach mayo. Guests can add more to the salad if they like, we didÂ
