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Griddled Chicken Salad |
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| Serves 4 |
Prep 20 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
450g new potatoes
4 boneless chicken breasts
5 tbsp olive oil
juice of 1 lemon
handful of fresh chives, finely snipped
4 tbsp soured cream
1 cos or romaine lettuce, shredded
250g cherry tomatoes, halved
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Cook the potatoes in salted boiling
water for 15 - 20 mins until tender. Meanwhile, flatten
the chicken between two sheets of cling film, with the
bottom of a saucepan, then season. In a large bowl, mix
together the olive oil, lemon juice and chives. Brush a
third of the dressing over the chicken.
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Heat the griddle or large frying pan.
Cook the chicken for 6 - 8 mins, turning halfway. (You may
need to do this in batches) Whisk the soured cream into
the remaining dressing and season.
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Drain the potatoes and
leave to cool slightly then toss with another third of the
dressing. Dress the lettuce and tomatoes with half the
remaining dressing between the plates with the potatoes.
Top with the chicken and drizzle over the remaining
dressing or serve it separately.
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DAILY
DINNERS 
