Crispy Chicken Salad
The perfect dish for summer family meals, it's light, fresh, and on the table in 20 minutes flat, making it ideal for busy weeknights or lazy weekend lunches in the sunshine.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
For the chicken:
4 chicken breasts
1 tbsp plain flour
1 tbsp garlic powder
1 tbsp dried rosemary
30g butter
3 tbsp rapeseed or olive oil
For the salad:
100g rocket
100g seasonal cherry or plum tomatoes, quartered
½ red onion, very finely sliced
A handful of fresh basil leaves
30g Parmesan, grated
30g pine nuts
For the dressing:
5 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Method
In a large bowl, mix the flour, garlic powder, and dried rosemary. Coat the chicken breasts thoroughly in the seasoned flour.
Heat the butter and oil in a large frying pan over medium heat. Add the chicken and cook for about 5 minutes on each side, or until golden brown, crispy on the edges and fully cooked through. Set aside to rest.
To make the dressing, add the olive oil, balsamic vinegar, and honey to a jar. Secure the lid and shake well until fully combined.
In a large bowl, lightly dress the rocket leaves with a little extra virgin olive oil.
Divide the rocket between four serving plates. Top with the tomatoes and a few slices of red onion.
Slice the cooked chicken breasts and place on top of each salad.
Drizzle each salad with the dressing, then garnish with grated Parmesan, pine nuts, and fresh basil leaves.
