Chicken Mayo, Red Pepper, and Pimiento-stuffed Green Olives

Chicken mayo made from two roasted, deboned and chopped chicken thighs, stored in the fridge overnight, and dressed in a little paprika.

Served with finely sliced red pepper (one quarter), slices of Pink Lady apple, half a grated carrot, and green olives stuffed with pimiento.

Fifteen minutes preparation time from the fridge.

Chicken Mayo Salad

A simple chicken mayo salad, with diced red onion, and salad leaves.

The chicken came from a roast chicken thigh, which had been chilled in the fridge. The diced chicken pieces were mixed with mayonnaise, a pinch of salt, and some white pepper in a bowl.

The red onion was julienned, and added to the serving plate.

The four leaf salad was dressed with a little olive oil and some freshly ground black pepper, and the chicken mayo was added. That's it!

 Adding finely diced garlic to the mayo is an option. Delicious either way.

Wheat-Free Pasta Salad, with Garlic and Onion Mayo

The garlic and mayo salad was made a couple of days before this dish, and kept in the fridge. Made by using a food chopper to dice one clove of garlic, and half a medium sized onion. Mixed together with two dessert spoonfuls of standard mayonnaise.

The vegetables were: half a dozen cherry tomatoes, each cut into three with a sharp vegetable knife, half a green bell pepper, a handful of diced spinach leaves, and one diced spring onion.

The pasta was cooked for nine to ten minutes at a low heat in salted water under glass, then drained, and rinsed in cold water until cool. Drain again.

The vegetables, pasta and the garlic and onion mayo were stirred together in a glass bowl, and then decanted to the serving dish. Topped with some finely grated parmigiano reggiano cheese. Fifteen minutes preparation time!

Egg and Sweetcorn Mayonnaise Salad

A simple salad made with two boiled eggs (five minutes in boiling water), 100g of chopped green beans (seven to ten minutes in a separate pan and brought to the boil in slightly salted water); plus two thirds of a standard tin of sweetcorn, drained of water.

Peel the eggs once they are cold, and slice. Add to a bowl, and mash up with the edge of a wooden spoon or a spatula. Add the drained sweetcorn, plus three dessert spoonfuls of mayonnaise. Stir together thoroughly.

Cool the chopped green beans in cold water, drain, and add to the bowl. Stir together. Add some white pepper and stir again. Cover the bowl, and put in the fridge for an hour or so.

Chop up part of an iceberg lettuce and dress the leaves with freshly ground black pepper, and some lemon juice (about one quarter of a small lemon).

A versatile dish. Serve together as is, or with chopped cherry tomatoes, or finely grated carrot.