warm lemon and herb chicken and goats cheese salad

serves 2 people | takes 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 10-15 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 olive oil, the Dijon mustard, honey and juice of half a lemon. Whisk with a fork until the dressing thickens and adjust to your taste.

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.

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Enjoy with:

vin français
rosé
vino de españa
white wine home delivery
rosé & white
rosé & white - savōr | @savor.today