Bird salad5 October 2019
This method of cooking chicken breast yields consistently crispy and juicy results. Obviously, you can put whatever you like in the salad, and vary the flavours in the chicken batter, but this version is my favourite. I add croutons only if I’m feeling hungry!
- For two servings:
500g chicken breast, sliced into 10-12 thick strips
½ tsp baking powder
Zest and juice of one lemon
About 2 tsp fresh thyme leaves, chopped
3-4 tsp Dijon mustard
8-10 walnuts, toasted or raw (as you like) and chopped
50g soft goat’s cheese
A slice of old sourdough for croutons (optional)
½ tsp runny honey
Extra virgin olive oil, salt, pepper
- In a large bowl, combine the chicken strips with the cornflour, baking powder, thyme, zest and ¾ of the lemon juice, 2 tsp of Dijon mustard, a couple of good pinches of salt, and plenty of black pepper. Add about a ¼ cup of water and mix until the batter is similar in consistency to that of crêpes.
- Heat a large frying pan on medium-high for a minute or two, then add a drizzle of olive oil and half the chicken, taking care not to crowd the pan. Fry for 3-5 minutes on each side, until the batter is golden brown and the chicken fully cooked. Repeat with the second batch of chicken.
- Meanwhile, if making croutons, slice the bread into cubes. Briefly soak the cubes in milk, squeeze out, and fry in olive oil for a few minutes until golden brown.
- To assemble the salad, distribute the rocket, sliced avocado and pear, crumbled goat’s cheese, walnuts, and croutons (if using) between two plates.
- To make the dressing, combine a couple of tbsp extra virgin olive oil with 1-2 tsp Dijon mustard, plus the honey, remaining lemon juice, and salt and pepper to taste. Drizzle over both salads before placing the chicken on top.