Summer Chicken Salad in a Philadelphia and Yogurt Dressing accompanied by Red Pepper and Philadelphia Roulade
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  • Prep time 50 '
  • Total time 80 '


  • 20 ml olive oil
  • 4 cloves garlic, peeled and crushed
  • 4 sprigs fresh thyme
  • 1 large red pepper
  • 2.5 tsp fresh chives, snipped
  • 2.5 tsp fresh flat leaf parsley, finely chopped
  • 100 g Philadelphia Light
  • 400 g chicken breast fillets
  • 50 g courgette skin, julienned
  • 80 g carrot, peeled and julienned
  • 120 g red peppers, julienned
  • 2 tsp fresh dill, finely chopped
  • 30 g wholegrain mustard
  • 40 g natural yogurt
  • 40 g rocket or watercress


  • Prepare the red pepper for the roulade. Heat the oven to 220 ⁰C, gas mark 8. Heat together some olive oil, 2 cloves of crushed garlic and 3 sprigs of thyme. Place the pepper on a baking tray, pour over the flavoured hot oil and bake for about 15 minutes to soften. Remove from the oven. Wrap tightly in cling film.
  • Reduce oven temperature to 160 ⁰C, gas mark 2 and prepare the chicken for the salad. Mix together the other 2 cloves of crushed garlic, half a teaspoon of finely chopped thyme and some oil and smear over the chicken. Season and place in a hot frying pan to seal then oven bake for 20-30 minutes or until cooked through. The low temperature will cook the chicken without colouring it and help to retain its juices. When the chicken is cooked, remove from the oven and set aside to cool.
  • To make the dressing simply mix together 2 teaspoons of chives, parsley and dill with the mustard, yoghurt and half of the Philadelphia Light and season to taste.
  • To make the roulade filling, stir half a teaspoon of the chives and parsley into the remaining Philadelphia and season to taste.
  • Unwrap the red pepper, remove the core and seeds. Make a vertical cut to open it and some small cuts on the base of the pepper to open it as a sheet. Remove the skin and trim the excess pepper to leave it uniform. Spread the Philadelphia roulade filling mixture over the inside of the pepper. Roll it up gently into a fat sausage shape and wrap tightly in cling film. Refrigerate until firm and ready to use.
  • Mix together the julienned vegetables for the salad. Cut the chicken breasts into short batons and add to the vegetables with the Philadelphia dressing. Season to taste.
  • Spoon the salad into 4 rings, placed on starter plates, then remove the rings. Thinly slice the red pepper roulade and arrange slices on the plate. Serve garnished with either the rocket or watercress.


Nutritional Information

Typical values Per recipe
Energy 4204.0 kj
Energy 1004.0 kcal
Fat 42.8 g
Carb 40.0 g
Protein 116.4 g
Saturated fat 13.2 g
Salt 3.6 g
Dietary fibre 11.2 g
Sugars 35.6 g