If you have ridged frypan or grill pan this is a good way to cook the chicken. you could also BBQ it or grill it. You can also use leftover chicken. Serve over lettuce, with wedges or on a toasted baguette.
2 chicken breasts, boned and skinned
chicken seasoning, to taste
dried sage, to taste
dried basil, to taste
For the salad
several handfuls seedless grapes, halved
2 stalks celery, diced
1 red onion diced
1 handful basil, cut in thin strips
1 handful slivered almonds (optional)
200 ml mayonnaise (less or more as needed)
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Place chicken breast between two layers of plastic wrap, and pound with a heavy object to flatten them. (I use my pestle from my heavy stone mortar and pestle.)
Season both sides of chicken with chicken seasoning, sage and basil by lifting the plastic wrap and sprinkling the seasoning on the chicken, then replacing platic and massaging the seasoning into the chicken. Do that on both sides of the meat.
Season both sides of chicken with chicken seasoning, sage and basil (or other combination of your choice. Season by lifting cling wrap and sprinkling seasoning over, replacing cling film then massaging the seasoning into the chicken. Flip over chicken and repeat on other side.
Heat and oil the grill pan or frypan. Add chicken to grill pan, moving as little as possible to get the nice grill marks on the flesh. Turn just once if possible. Remove chicken from pan and cool.
Add remaining ingredients to salad bowl and combine, use more or less mayonnaise to get the result you desire, add at least enough mayonnaise to combine ingredients together.
Chill in the fridge for at least 30 minutes before eating.
This will will serve three people as a main or six as a side salad.