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.
Lynn Lewis
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Ingredients
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
Directions
Preparation:1hour15min ›
Cook:5min ›
Ready in:1hour20min
- 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.
- 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.
- 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.
- Peel thin strips of rind from lemon. Place chicken, spring onions, mushrooms and lemon rind on top of salad greens.
