Words Joan Saunders
Photos Sarah Hartley Photography
It’s not always easy organizing a picnic or figuring out a warm weather meal. I do enjoy a classic sandwich when I’m on the go, but if you’re looking for another option then this Thai Chicken Salad ticks off a lot of boxes. It has everything you need in one bowl: protein, veggies and tons of flavour that’s mixed in with the zingy peanut dressing. Add or subtract the veggies that you prefer, like florets of broccoli or chopped baby kale, and you’ve created a tasty summer option.
It’s the peanut dressing that gives this salad so much flavour. If you’d rather not have the sriracha, then definitely omit it. Some members of my family don’t like cilantro, so I usually exclude it from the mixture, then put out a little bowl of it so people can choose to sprinkle some on when they’re dishing up. If you would prefer a vegetarian meal, then leave the chicken out of the equation. It’s infinitely adaptable, and very portable for any picnic or barbecue.
And the cherry clafoutis? It sounds fancy but is so easy to make and, when you bake it in individual ramekins, you’ve got a fabulous way to transport and serve this special little dessert. If you’ve got a crowd coming or want some leftovers, feel free to double the recipe. If you’re at home, add a little whipped cream or some ice cream to complement this classic French treat.
If you’re worried about nut allergies, while both recipes include nuts they can definitely be omitted. Leaving the almond flavouring out of the cherry clafoutis won’t alter its consistency or its fresh cherry taste. And remember that it’s your choice whether you use tart or sweet cherries. Both are excellent options.
So enjoy summer while it lasts with some glorious al fresco meals. Whether you’re at the beach, in the park or on the deck or patio, both of these recipes are simple, sensational and yes, perfectly packable.
Thai Inspired Chopped Chicken Salad
Salad Ingredients
3 to 4 cups cooked
shredded chicken
3-4 cups chopped/shredded green cabbage
2 cups grated carrots
1 mango, chopped into chunks
1 red pepper, chopped
into thin strips
1 cup fresh cilantro, chopped
1 cup sugar snap peas (cut into pieces, as desired)
1/3 cup green onions, sliced,
white and light green parts
1 avocado, peeled, pitted, sliced
basil for garnish
½ cup peanuts, chopped
lime wedges (serve alongside)
Peanut Dressing
½ cup peanut butter
1/3 cup soy sauce
1/3 cup sesame oil
¼ cup rice vinegar
2 tbsp sriracha (can reduce the amount, or omit as desired)
2 tbsp sugar
about a tbsp of fresh ginger, peeled
1 clove fresh garlic, peeled
2 tbsp lime juice
1 tbsp honey
water to thin to desired consistency
Dressing: put all of the ingredients in a food processor or blender and mix well. Make sure the garlic and ginger are processed in thoroughly. Adjust the consistency with water.
Chicken Salad: put all of the chopped ingredients in a big bowl. I like to leave the basil and the peanuts out to garnish the salad with, but you can put it all in if you’d prefer.
Toss the salad ingredients with a drizzle of peanut dressing. You want everything to be well coated. Garnish with the basil and chopped peanuts. Serve the extra dressing alongside so people can add more if they choose to. Put out the lime wedges so people can add a bit more zing if they want.
Individual Cherry Clafoutis (makes 4)
2 eggs
2/3 cup whole milk (3.25%)
1/3 cup Greek yogurt
¼ cup sugar
1/3 cup flour
¼ tsp kosher salt
2 tbsp melted butter
¼ tsp vanilla extract
¼ tsp almond extract
1 tsp lemon zest
1 cup pitted and halved sweet or tart cherries (your preference)
icing sugar for dusting
toasted sliced almonds for serving
In a medium bowl, whisk together the milk, eggs, yogurt, sugar, flour, salt, vanilla and almond extract. Add melted butter and lemon zest. Stir until thoroughly combined. Cover with plastic wrap; let sit for 30 minutes.
Preheat oven to 350°. Butter four 6-ounce ramekins.
Divide batter evenly between the ramekins. Put the pitted cherries on top of the batter.
Bake for 30-33 minutes until lightly golden brown and barely set in the middle. Let sit for 10 minutes before serving, then dust with powdered sugar and sprinkle with the almonds. A little whipped cream or ice cream is also a welcome addition.
