Sarah Butler: These recipes are perfect for making the most of summer evenings
These two wholesome, easy-to-prep meals — chicken salad with croutons and ranch dressing, and salmon parcels with new potatoes and lemon garlic butter — are perfect for warm-weather evenings when you need something quick, nutritious, light and delicious.
The chicken salad is a vibrant, fresh option packed with flavour and texture. Crispy pan-fried chicken, crunchy homemade croutons, colourful veggies, and a creamy ranch dressing come together in under 30 minutes.
It's light enough for hot days, but hearty enough to fill hungry tummies.
The salmon parcels are another winner.
Wrapped in foil and baked with juicy cherry tomatoes, green beans, and zesty garlic lemon butter, they're packed with goodness and virtually mess-free.
Paired with buttery new potatoes, this dish feels like something special, but comes together with minimal effort. The foil parcels lock in moisture and flavour, making clean up a breeze.
Both meals are ideal for time-poor parents who still want to serve up something fresh and home-cooked.
They're flexible, family-friendly, and perfect for making the most of summer evenings around the table.
Chicken Salad with Croutons & Ranch Dressing
A fresh, filling summer dinner the whole family will enjoy.
Summer evenings call for meals that are light, quick, and full of flavour and this salad delivers.
Perfect for busy homes, it's a balanced dinner that comes together in under 30 minutes, making it ideal for those warm days when you don't want to spend hours in the kitchen.
The juicy, herbed chicken is pan-fried for speed, while crunchy homemade croutons and a creamy, zesty ranch dressing elevate this simple salad into something really satisfying.
Packed with colourful veggies like tomatoes, cucumber, and sweet peppers, it's not only nutritious but also a great way to get everyone eating their greens.
Serve it as a generous sharing bowl or build individual plates — either way, it's guaranteed to be a hit. Light enough for hot weather but hearty enough to satisfy, this is your new summer dinner go-to.
Chicken Salad with Croutons & Ranch Dressing
recipe by:Sarah Butler
A fresh, filling summer dinner the whole family will enjoy.
Servings
4
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Course
Main
Ingredients For the chicken:
3 chicken breasts
5 tbsp extra virgin olive oil
1 tbsp dried oregano
1 tbsp dried rosemary
1 tsp garlic powder
Salt and pepper
For the salad:
1 head of lettuce, roughly chopped
½ small red onion, thinly sliced
A handful of cherry tomatoes, halved
2 sweet pointed peppers, chopped
½ cucumber, cubed
For the croutons:
2 slices white bread, cut into small cubes
2 tbsp olive oil
Salt and pepper
For the dressing
100g mayonnaise
100g sour cream
100g buttermilk
½ tsp dried dill
½ tsp dried parsley
½ tsp onion powder
½ tsp garlic powder
Pinch of salt
Black pepper, to taste
1 tsp lemon juice
To garnish:
30g freshly grated Parmesan
Method
To make the dressing, whisk all dressing ingredients in a bowl and chill in the fridge.
Prepare the croutons. Toss bread cubes in olive oil, season, and bake at 200°C/180°C fan/gas 6 for 10 minutes until golden.
Cut chicken into bite-sized pieces. Toss with 2 tbsp oil, oregano, rosemary, garlic powder, salt, and pepper. Pan-fry until golden and cooked through. Set aside.
Layer lettuce, onion, tomatoes, peppers, and cucumber in a large bowl. Drizzle with 1 tbsp olive oil and sprinkle over half the Parmesan. Toss to combine.
Top with chicken, scatter over croutons, drizzle with ranch dressing, and garnish with remaining Parmesan.
Sarah's secrets
Let the kids build their own bowls—it makes dinnertime fun and fuss-free.
They can even help prep the salad too. It's a good opportunity to talk about where our food comes from.
Salmon Parcels with New Potatoes & Lemon Garlic Butter
Salmon Parcels with New Potatoes & Lemon Garlic Butter
recipe by:Sarah Butler
Wrapped in foil and baked with juicy cherry tomatoes, green beans, and zesty garlic lemon butter, they're packed with goodness and virtually mess-free.
Servings
4
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Course
Main
Ingredients For the potatoes:
600g new potatoes
Olive oil
Sea salt and black pepper
1 lemon – Juice of half and 4 slices
30g butter
4 garlic cloves
Handful of fresh parsley
For the salmon parcels:
4 salmon fillets (skin off, bones removed)
4 handfuls of green beans, topped
4 handfuls of cherry tomatoes, halved
Method
Preheat the oven to 200°C/400°F/ Gas 6.
Boil the potatoes in salted water for 10–15 minutes, or until tender.
Season with salt and pepper.
Cut 4 large rectangles of foil or baking parchment.
Divide the green beans and cherry tomatoes between the sheets, placing them in the centre. Lay a salmon fillet on top of each pile, add 1 tsp butter and lemon slice on top of each piece.
Melt the butter in a small saucepan, add the minced garlic, lemon juice and 1 tbsp parsley. Cook for 1 minute, set aside.
Fold up the sides of each sheet to create a parcel, sealing tightly to trap in the steam.
Place the parcels on a baking tray and bake for 15–20 minutes, or until the salmon is just cooked through and flaky.
To serve, open the parcels and serve the salmon with the vegetables and the new potatoes on the side.
Spoon a little of the garlic butter over and garnish with a little fresh parsley.
Sarah's secrets
This is a smart and impressive dish to serve if you're feeding extras.
Increase the portions of fish as required.
Once cooked, place a fish parcel on each plate and a big sharing bowl of spuds in the middle of the table.
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4 days ago
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Sarah Butler: These recipes are perfect for making the most of summer evenings
Busy family life doesn't stop just because it's summer, but that doesn't mean dinnertime has to be a hassle. These two wholesome, easy-to-prep meals — chicken salad with croutons and ranch dressing, and salmon parcels with new potatoes and lemon garlic butter — are perfect for warm-weather evenings when you need something quick, nutritious, light and delicious. The chicken salad is a vibrant, fresh option packed with flavour and texture. Crispy pan-fried chicken, crunchy homemade croutons, colourful veggies, and a creamy ranch dressing come together in under 30 minutes. It's light enough for hot days, but hearty enough to fill hungry tummies. The salmon parcels are another winner. Wrapped in foil and baked with juicy cherry tomatoes, green beans, and zesty garlic lemon butter, they're packed with goodness and virtually mess-free. Paired with buttery new potatoes, this dish feels like something special, but comes together with minimal effort. The foil parcels lock in moisture and flavour, making clean up a breeze. Both meals are ideal for time-poor parents who still want to serve up something fresh and home-cooked. They're flexible, family-friendly, and perfect for making the most of summer evenings around the table. Chicken Salad with Croutons & Ranch Dressing A fresh, filling summer dinner the whole family will enjoy. Summer evenings call for meals that are light, quick, and full of flavour and this salad delivers. Perfect for busy homes, it's a balanced dinner that comes together in under 30 minutes, making it ideal for those warm days when you don't want to spend hours in the kitchen. The juicy, herbed chicken is pan-fried for speed, while crunchy homemade croutons and a creamy, zesty ranch dressing elevate this simple salad into something really satisfying. Packed with colourful veggies like tomatoes, cucumber, and sweet peppers, it's not only nutritious but also a great way to get everyone eating their greens. Serve it as a generous sharing bowl or build individual plates — either way, it's guaranteed to be a hit. Light enough for hot weather but hearty enough to satisfy, this is your new summer dinner go-to. Chicken Salad with Croutons & Ranch Dressing recipe by:Sarah Butler A fresh, filling summer dinner the whole family will enjoy. Servings 4 Preparation Time 20 mins Cooking Time 10 mins Total Time 30 mins Course Main Ingredients For the chicken: 3 chicken breasts 5 tbsp extra virgin olive oil 1 tbsp dried oregano 1 tbsp dried rosemary 1 tsp garlic powder Salt and pepper For the salad: 1 head of lettuce, roughly chopped ½ small red onion, thinly sliced A handful of cherry tomatoes, halved 2 sweet pointed peppers, chopped ½ cucumber, cubed For the croutons: 2 slices white bread, cut into small cubes 2 tbsp olive oil Salt and pepper For the dressing 100g mayonnaise 100g sour cream 100g buttermilk ½ tsp dried dill ½ tsp dried parsley ½ tsp onion powder ½ tsp garlic powder Pinch of salt Black pepper, to taste 1 tsp lemon juice To garnish: 30g freshly grated Parmesan Method To make the dressing, whisk all dressing ingredients in a bowl and chill in the fridge. Prepare the croutons. Toss bread cubes in olive oil, season, and bake at 200°C/180°C fan/gas 6 for 10 minutes until golden. Cut chicken into bite-sized pieces. 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Servings 4 Preparation Time 10 mins Cooking Time 20 mins Total Time 30 mins Course Main Ingredients For the potatoes: 600g new potatoes Olive oil Sea salt and black pepper 1 lemon – Juice of half and 4 slices 30g butter 4 garlic cloves Handful of fresh parsley For the salmon parcels: 4 salmon fillets (skin off, bones removed) 4 handfuls of green beans, topped 4 handfuls of cherry tomatoes, halved Method Preheat the oven to 200°C/400°F/ Gas 6. Boil the potatoes in salted water for 10–15 minutes, or until tender. Season with salt and pepper. Cut 4 large rectangles of foil or baking parchment. Divide the green beans and cherry tomatoes between the sheets, placing them in the centre. Lay a salmon fillet on top of each pile, add 1 tsp butter and lemon slice on top of each piece. Melt the butter in a small saucepan, add the minced garlic, lemon juice and 1 tbsp parsley. Cook for 1 minute, set aside. Fold up the sides of each sheet to create a parcel, sealing tightly to trap in the steam. 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Sarah Butler: These one-dish wonders are perfect for summer evening madness
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