Easy summer salads, lighter foods for a brighter summer

Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.

After all who wants to spend hours slaving in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start cooking Taobao save much energy by the right ingredients for a simple salad. That way you do not need the heavy bottles sauces and toppings to make a great taste

Want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals? If you start with good food and not too much that you do not need all these strong tastes as you have good food.

All you need is to combine good for the flavors work together, have a good crunchy texture and add light a little dressing to turn it around and let your taste buds from the rest is fresh, as in any kitchen, the way of a good salad. No I give supermarkets. Although it is easier to pick up the ready packed tomatoes, cucumbers, onions, peppers etc. the bell.

To make sure you get the best, take one or two minutes and collect the vegetables, choose what is ripe and ready for use signature. Of course the same applies to meat and fish. There is a reason for supermarket packaging and it is not always convenient. So choose well, cook quickly and simply and your friends will not be over wine when you arrive! Enjoy a little bit of summer now with this easy salad of poached chicken.

Easy poached chicken salad

Ingredients:
4 chicken breasts (skinless)
1 red onion, finely sliced 
1 medium onion 
4 ripe tomatoes, finely cut thick 
250g / 4oz AST PLASTIC mixed salad leaves
4oz AST PLASTIC raisins soaked in hot water for ten minutes
1 half lemon
2 bay leaves fresh or dried
1 teaspoon black pepper
1 small French bread stick or the like sliced ​​1/2

For the sauce: 
1/4 cup olive oil
1clove crushed garlic
1/2 dessert spoon Dijon or other mild mustard
2 tablespoons balsamic vinegar 
To make the dressing, whisk the vinegar and mustard together with the garlic, slowly add olive oil while whisking and season with salt and pepper to taste.
Put a pan of water to boil with the bay leaves, 1/2 white onion, lemon and pepper.Carefully add the chicken and simmer gently until cooked, if you are not sure it's worth investing a few dollars in a meat thermometer. The temperature must be at least 75 degrees Celsius / 167 Fahrenheit, put the bread on a baking sheet and drizzle with olive oil and season with salt.