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This gorgeous chicken & baby gem salad recipe can be made in under 2o mins and uses ingredients that you probably already have laying around in your cupboard! The salad is drizzled with a sharp creamy dressing and garnished with salty pecorino & toasted hazelnuts, making for an impressive supper!
For the salad dressing combine the mayonnaise, worcestershire sauce, white wine vinegar in a bowl.
Add chopped chives, grate the garlic into the bowl and season with salt and pepper. Whisk together and set aside.
Slice the garlic.
Finely slice the bacon.
Heat oil in a sauté pan,fry the bacon and push to one side.Use a spoon or ladle, strain any excess oil the bacon has produced, if needed.
Season the chicken with salt and pepper. Fry the chicken over a medium–high heat for 3–4 minutes on each side until just cooked through.
Remove bacon and add the butter and garlic directly to the pan with the chicken and cook for an additional minute. Once melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2-3 minutes. Season with salt and pepper.
For the salad, place a large griddle pan over a high heat and brush the lettuce halves with a little oil and season. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.
Serve the chicken, garnish with the remaining parsley and place the baby gem alongside, drizzle with the dressing, scatter with hazelnuts and sprinkle over pecorino shavings.
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