Oriental Chicken Salad with Nutty Dressing Laura of London Laura Nana

Family Salad – a quick meal to get in the mood for Summer

Summer is just around the corner, I can almost touch it! So I’m testing out lots of new salad ideas, packing as much nutritional punch as I possibly can. I try and add lots of additional beneficial extras  – things like mixed seeds, nuts, bee pollen, flax seeds – you barely notice they’re there but they do heaps of good for your insides! You can easily omit the chicken in this recipe or replace it with rare cooked tune or steak or seafood – its really versatile.

Oriental Chicken Salad with Nutty Dressing Laura of London Laura Nana
Oriental Chicken Salad with Nutty Dressing

I’ve used a spiraliser on my salad vegetables to get nice long thin curly pieces but you can easily just use a peeler to shave them into your salad bowl.

The vegetables in my salad, using a spiraliser Laura Nana
The vegetables in my salad, using a spiraliser


1/2 pack of bean sprouts
Buckwheat/Soba Noodles
500g Chicken mini-fillets
Mixed seeds or nuts
2 spring onions, finely chopped
Finely chopped coriander, basil and mint – it doesn’t matter if you don’t have all of these

Herbs needed for Oriental Chicken Salad Laura of London
Herbivores unite! Basil, Coriander and Mint

any or all of the following
Peppers, sliced

for the dressing

2 tbsp Tahini
Juice of 1/2 a lime
1 tbsp Fish sauce
1-2 tbsp dark soy sauce or tamari
1 tsp chilli flakes or fresh chilli
1 tbsp honey or agave
You can also add a bit of fresh chopped ginger and garlic to the dressing, if you want/have it in

Nutty Dressing - Laura of London
Nutty Dressing


Ok a lot of this is going to be prep work for the vegetables and then pulling it all together at the end.

Put some coconut oil in a pan and add your chicken mini fillets – I cook just a couple at a time on a high heat – this means that they will get super crispy on the outside which is lovely for some added texture to your salad – you can’t have a crowded pan to do this. Once it is all cooked, chop it up into bitesize pieces. Set the chicken aside to cool.

Prep all your vegetables, using a peeler or a spiraliser and set aside. This may take a while – play some music, dance around, get family to help.

Boil your noodles for 5 minutes, drain and run under a cold tap to cool quickly. Mix with your salad vegetables and bean sprouts.

Pop all the dressing ingredients into a saucepan and warm through gently until the sesame paste (tahini) has melted down. I add my spring onions to the dressing because I think warming them through takes away that sharp bite they can have when they’re completely raw.

Now just put it all together, its nice to put this on a big serving platter or a chopping board and everyone can get stuck in at the table. Lay out the veg, bean sprout and noodle mix first, then put the chicken over the top, drizzle over your dressing and then add seeds/nuts and your mixed herbs.

I really enjoy this salad, we’re having it once a week at the moment because everyone likes it so much. I think this would be lovely as a side salad for a BBQ – one for me to test further down the road.

Let me know what you think xxx Have a great weekend all xxx

Laura of London

Oriental Chicken Salad with Nutty Dressing Laura of London Laura Nana
Oriental Chicken Salad with Nutty Dressing

Salmon, mushroom and watercress Quiche

I made this last week and it made me feel very spring-like in a week where the sun actually made an appearance. Its still freezing outside but spring is coming, make it more so by making this dish!!

Salmon Quiche 1


Shortcrust Pastry – make your own if you have time or buy some if you don’t, I won’t judge you for it
2 Salmon fillets
1 clove of garlic sliced (don’t use a huge one)
Bag of Watercress – half to go in the quiche, the other half to serve alongside.
Handful of Parsley, finely chopped
Mushrooms, sliced
4 eggs
Splash of single cream or milk
Small drizzle of Balsamic glaze or honey (optional)
Salt and pepper


Set the oven to 180 degrees. Roll out your pastry and put it in your selected oven dish or pastry pan. Bake it for 10 minutes with baking beads then remove the beads and back for a further 5 minutes.

Fry the mushroom and garlic on a medium heat for 5-7 minutes until translucent. Remove from the pan then put the salmon in and fry that for 3-5 minutes on each side. Flake the salmon.

Take the pastry out of the oven, lay in the mushroom and onion mix, then the flaked salmon and half of the watercress (see note in Ingredients above). Drizzle over your balsamic glaze or honey, if you’re using – it adds a little sweetness to the dish which we liked.

Beat the eggs, parsley and cream together. Pour this over the quiche. Grate over some Parmesan and season. Put it in the oven for 20-30 minutes until it is just set.

Serve with more watercress and mayonnaise on the side.

Salmon Quiche 2