Serves 2 people
20-25 mins
Recipe developed by Julia Rawe
Ingredients:
2 chicken breasts
Goats cheese
1 gem lettuce
90g fine green beans
50g walnuts
¼ cucumber
1 lemon
1 garlic clove
1 tsp thyme
1 tsp herbs de la provence
For the dressing:
30 ml olive oil
1.5 tsp honey
3 tsp Dijon mustard
½ fresh lemon
Method:
- Put water in a pot to boil
- In a bowl crush garlic clove, zest the lemon, juice half the lemon, add thyme, herbs de la province, salt and ½ tbs of oil. Mix together
- When well-combined, add the chicken breast to bowl flipping it over so that it is well coated in the mixture and set aside
- Chop your gem lettuce and cucumber and place in salad bowl
- Pop green beans in your boiling water and cook for 5min (til just cooked
- but still crunchy). Once removed from the heat, run under cold water to stop them from continuing to cook, set aside and let cool
- Get a pan and place walnuts in the pan, lightly toast till they have a little colour, then place in a bowl to cool
- In the same pan without the walnuts place the chicken breasts, cook for 5-10 mins on each side at medium high heat until cooked through
- While the chicken is cooking, make the dressing in a small cup or bowl by adding 25ml olive oil, the Dijon mustard, honey and juice of half a lemon. Whisk with a fork until the dressing thickens
- Chop the cooled beans in half and add to the lettuce and cucumber along with your toasted walnuts
- Pour dressing into the salad bowl and mix thoroughly
- Crumble in the goats cheese and mix again
- Take chicken off the heat and slice horizontally on a chopping board
- Serve salad on a plate or bowl and place sliced chicken on top
- Enjoy with a chilled glass (or two) of savōr vin français.