HONEYED CHICKEN SALAD
A lovely rich and succulently flavoured chicken salad with an aromatic warmth
What you will need
4 chicken breasts, boned if any and skinned
Knob or 2 of Butter for frying
2 sprigs chopped fresh parsley, flat leaf preferably
A few celery leaves
1 large head chicory
2 handfuls curly endive
2 oranges, peeled and segmented
3 tablespoons (45ml) plain yoghurt
1 small red onion, thinly sliced for garnish
2 tablespoons (30ml) olive oil
1 tablespoon (15ml) clear honey
4 tablespoons (60ml) orange juice
1 teaspoon (5ml) coriander seeds, crushed
To taste Salt and pepper
Note: if you can’t get hold of the lettuces then try little gem and Cos instead.
Shallow dish to marinade chicken
Mixing jar or dressing shaker
Fry the chicken breasts in the butter on a low to medium heat to avoid butter burning.
Season with the parsley, celery leaves and salt and pepper.
Mix the marinade ingredients together. When cooked – about 10 minutes and golden, set aside chicken to cool.
Slice the chicken breasts (try cutting at an angle as they will look better on the plate when served.) then place in a shallow dish. Pour the marinade over, cover with a plate or cling wrap and refrigerate for 2 hours.
To serve, chop the chicory and arrange on serving plates with the endive.
Lift the chicken onto the plates and arrange with the orange segments .
Mix the marinade with the yoghurt and spoon over the salads.
Garnish with the onion rings.
Note: (optional) If you wish to put a bit more texture into the salad fry 2 slices of bread Cubed in the butter add a little olive oil until golden allow to cool and throw on top of each plate.