Account content


Summer Salad Recipe

Summer Salad Recipe

Summer’s here, which means it's time to forego the heavy meals and eat a little lighter. No one wants to be stuck cooking over a hot stove when the weather’s heating up and the best alternative to a stodgy meal is a refreshing salad. Our organic chicken is the perfect ingredient for a summer salad and at Graig Farm, we also know a couple of delicious salad recipes for you to try too. Take a look below at our favourite summer salad recipes, complete with Graig Farm organic chicken.
Grilled Chicken and Corn Salad

  • Graig Farm Organic Chicken Stir Fry
  • 2 Garlic Cloves
  • 1 Tbsp Paprika
  • Lemon Juice
  • 2 Tbsp Olive Oil
  • 1 Sweetcorn
  • Lettuce
  • Cucumber


  1. Crush the garlic cloves and mix together with the paprika, lemon juice and 1 tbsp of olive oil, this will make the marinade for the chicken.
  2. Next, place the chicken into the marinade mix and leave for around 15 minutes.
  3. Cook the chicken on a griddle pan using 1 tbsp of olive oil. The chicken should only take around 3 to 4 minutes to cook or once the chicken is slightly charred.
  4. Chop the cucumber and tear the lettuce and mix with the chicken and sweetcorn. Serve and enjoy!

Chicken, Mandarin and Cashew Salad

  • Graig Farm Organic Chicken Breast Fillets
  • Olive Oil
  • 300g Mandarin Segments In Juice
  • 1 Red Onion
  • 1 Red Pepper
  • 1 Red Cabbage
  • 100g Toasted Salted Cashews
  • 20g Watercress
  • 20g Rocket
  • 20g Spinach
  • 1 Tbsp Toasted Sesame Seeds
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Rice Wine Vinegar


  1. Add a little olive oil to a frying pan and cook the chicken breasts, then leave to one side to cool.
  2. Whisk together the mandarin juices with the sesame oil and vinegar to create the dressing.
  3. Chop the red onion, red pepper, cashews, watercress, rocket, spinach, sesame seeds and mandarin segments, then add in the cooked chicken.
  4. Pour the dressing over the chicken and vegetables and serve.

Other News Articles

Mutton Broth

From ancient times, "broth" meant the liquor of all meat. However as mutton was nearly always boiled, it was most likely to produce broth. In the medieval kitchen, the communal pot would have held a number of foods being cooked, and therefore the broth would have been a mixture of sources. When mutton broth...

Festive Leg of Lamb

INGREDIENTS 1 Whole leg of Graig Farm’s organic lamb 3 cloves garlic peeled 2 sprigs of rosemary 2 tablespoons clear honey ½ bottle of red wine Sea salt and cracked black pepper METHOD Slice the garlic in to thick slivers and cut the rosemary into small sprigs. Stab several slits into the meat of...

The History of London Gin

Gin & Tonic has long been considered the most sophisticated of tipples, with its origins during the British Raj rule in India, the G&T is a common site at garden parties and enjoyed by people who play tennis and eat cucumber sandwiches… but Gin has also played a darker part in British history. We...