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griddled chicken salad recipe

Written on Tuesday, September 20, 2016 | 7:59:00 AM

Serves : servings 

Ingredients : 
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried thyme
- sea salt and freshly ground black pepper

- 1⁄2 ciabatta loaf
- 4 tbsp olive oil
- 2 garlic cloves, sliced
- 2 tbsp finely chopped parsley

- 4 anchovy fillets, finely chopped
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- juice of 1⁄2 lemon
- 4 tbsp olive oil

- 1 large cos or heart of romaine lettuce
- 12 cherry tomatoes, halved (optional)
- 25g Parmesan cheese, finely grated
- 1 egg yolk

Preparation Method :
1) Butterfly the chicken breasts (see here), then put them in a bowl and season with salt and pepper. Drizzle the chicken with the oil and sprinkle over the thyme, then leave it to marinate for an hour. Heat a griddle pan until it’s too hot to hold your hand over and griddle the chicken for 3–4 minutes on each side until cooked through and lightly charred. Set the chicken aside to cool, then cut it into strips.

2) To make the croutons, cut the bread into small cubes. Heat the oil in a frying pan and add the garlic slices. Fry until the garlic is on the verge of turning brown, then quickly remove it from the pan with a slotted spoon and discard. Add the bread and stir to coat it all with the garlicky oil. Sauté, stirring regularly, until the bread is crisp, slightly glossy and golden brown. Add the parsley and stir for another minute, then take the pan off the heat.

3) To make the dressing, put the anchovies, garlic and Dijon mustard in the bottom of your salad bowl. Whisk in the lemon juice, then the oil and check for seasoning. The anchovies will be salty but you can add salt and pepper to taste.

4) When you’re ready to serve the salad, add the lettuce to the bowl, along with the tomatoes, if using. Add the chicken, then sprinkle over the grated Parmesan. Drop the egg yolk into the bowl, then toss everything together. Stir in the croutons and serve immediately.


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