Chicken Salad With Chevre Toasts
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
- Servings: 6
- 4 chicken breasts
- 8 ounces mixed salad greens
- 1 teaspoon sugar
- 4 ounces mange-touts peas, blanched and refreshed
- 1/2 lb mushroom, thickly sliced
- 12 black olives
- 12 slices chevre cheese with peppers (goat's milk)
- 12 slices french bread, toasted
- olive oil (for brushing)
- 1 hard boiled egg, finely chopped
- 2 tablespoons toasted sunflower seeds
- 1/2 cup fresh cream
- 1 tablespoon cider vinegar
- 1/2 teaspoon mustard powder
- 1 clove garlic, crushed
- salt
- fresh ground black pepper
Recipe
- 1 sear chicken breasts in olive oil for 3-5 minutes.
- 2 cool and slice.
- 3 arrange salad leaves on a platter and sprinkle with sugar.
- 4 intersperse chicken slices, mange tout, mushrooms and black olives.
- 5 place a slice of cheese on each slice of toast, brush with a little olive oil.
- 6 vinaigrette: whisk ingredients together briskly in a bowl.
- 7 top salad with dressing and sprinkle with hardboiled egg and sunflower seeds.
- 8 toss just before serving.
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