Warm chicken salad
( SERVES 4 )
|1 clove||Garlic, crushed|
|1 tsp||Dijon mustard|
|2 Tbsp||Red wine vinegar|
|1 tsp||Lemon juice|
|½ cup||Extra virgin olive oil|
|1 tsp||Flaky sea salt|
|1 pinch||Freshly ground black pepper|
- To make the dressing, place all the ingredients in a screw top jar. Screw on the lid and shake well. Taste and adjust seasoning to taste.
- Place the chicken strips in a bowl, add the oil and season. Toss well to combine. Heat a large frying pan over medium-high heat and add the chicken, in batches and cook for 4-5 minutes, turning once. This will depend on the thickness of the chicken, so I find it helpful just to cut one piece in half and take a look. Remove chicken strips to a plate and cover to keep warm.
- Return the frying pan to a medium-low heat. Add the butter and as it begins to sizzle, cut the potatoes in half and drop into the pan. Cook, turning regularly until golden.
- To serve, arrange a bed of lettuce on a platter. Drizzle over a little of the dressing, then top with the chicken and potatoes. Scatter over the herbs and drizzle over enough of the remaining dressing to moisten.
See another one of Kathy's dinner recipes