Chicken with mixed salad greens

    1 hour 20 minutes

    This simple salad is easily varied. Try adding thin strips of pancetta cooked over medium heat in a pan until crisp. Or, sprinkle salad with pine nuts just before serving.

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    Serves: 4 

    • 2 skinless chicken breast fillets (about 300 g)
    • 1 large clove garlic, crushed
    • 1 head oak leaf lettuce
    • 1 small head curly endive lettuce
    • 1 head treviso or round radicchio
    • 2 tablespoons butter
    • salt and freshly ground black pepper
    • 1 small lemon
    • 3 spring onions, finely sliced
    • 250 g button mushrooms, thinly sliced
    • Dressing
    • 1⁄2 cup (125 g) light sour cream
    • 1⁄2 cup (125 g) yoghurt
    • 1 tablespoon vegetable oil
    • 1 tablespoon white wine vinegar
    • 1 teaspoon Dijon mustard
    • salt and freshly ground black pepper

    Preparation:1hour15min  ›  Cook:5min  ›  Ready in:1hour20min 

    1. Cut chicken into strips. Place chicken and garlic in a bowl. Stir to combine. Chill, covered, 1 hour. Cut or tear oak leaf lettuce, curly endive and radicchio into small pieces. Place in a large bowl.
    2. Heat butter in a nonstick pan over medium heat. Cook chicken until golden brown and cooked through, about 5 minutes. Add salt and pepper to taste.
    3. To make dressing, whisk sour cream, yoghurt, oil, vinegar and mustard in a bowl until combined. Add salt and pepper to taste. Stir dressing into salad greens. Distribute salad greens among serving plates.
    4. Peel thin strips of rind from lemon. Place chicken, spring onions, mushrooms and lemon rind on top of salad greens.

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