Warm chicken salad

Recipe from: 9/24/1998 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • SALAD DRESSING
  • 7
    ml
    wholegrain mustard
  • 30
    ml
    fresh) lemon juice
  • 15
    ml
    honey
  • salt and freshly ground black pepper
  • 350
    g
    baby potatoes, skinned and cut into wedges
  • 3
    skinned and deboned chicken breasts, sliced into strips
  • 60
    ml
    olive oil
  • 3
    ripe tomatoes, quartered and seeded
  • 45
    ml
    currants
  • 15
    ml
    toasted sesame seeds
  • mixed lettuce leaves
 

Method

 
Beat the mustard, lemon juice and honey together and season generously with salt and freshly ground black pepper. Boil the potatoes until just tender and drain. Season the chicken to taste with salt and pepper, heat the oil and fry the chicken strips until golden brown and cooked. Place the potato wedges and warm chicken strips in a mixing bowl and add the tomato quarters, currants and sesame seeds. Moisten with the salad dressing and mix. Arrange the lettuce leaves on four plates and stack the salad ingredients on top. Serve immediately. Serves 4.
 

Read more on: poultry
 

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