Chicken with mixed salad

Mixed salad greens with chicken

Cook's tip

This simple salad is easily varied. Try adding thin strips of pancetta cooked over medium heat in a pan until crisp. or, sprinkle salad with pine nuts just before serving.

Ingredients 

2 skinless chicken breast fillets about (300 g)

1 large clove garlic, crushed

1 head oak leaf lettuce

1 small head curly endive lettuce

1 round radicchio

2 tablespoons butter

salt and freshly ground black pepper

1 small lemon

3 spring onions, finely sliced

250 g button mushrooms, thinly sliced

dressing

1/2 cup light sour cream

1/2 cup yogurt

1 tablespoon vegetable oil

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

salt and freshly ground black pepper

Making recipe

1  Cut chicken into strips. Place chicken and garlic in a bowl. stir to combine. chill, covered, 1 hour. cut or tear oak leaf lettuce, curly endive and radicchio into small pieces. place in a large bowl.

2  Heat butter in a nonstick pan over medium heat. Cook chicken until golden brown and cooked through, about 5 min. Add salt and pepper to taste.

3  To make dressing, whisk sour cream, yogurt, oil, vinegar and mustard in a bowl until combined. Add salt and pepper to taste. Stir dressing into salad greens. Distribute salad greens among serving plates. 

4  Peel thin strips of rind from lemon. Place chicken, spring onions, mushrooms and lemon rind on top of salad greens.

serves  4

preparation + chilling  1 hour 15 min

cooking   5 min

----------------------------------------------------------

It contains : 370 cal, 31 g protein, 23 g total fat,

11 g saturated fat, 114 mg cholesterol,

8 g carbohydrate, 5 g fibre