Monday, 27 September 2010

Warm Chicken Parmesan Salad

With a love of cooking you've got to be careful to keep an eye on your waistline! However, with a lack of summer this year, cold salads often don't quite hit the spot and that's where this warm chicken salad comes in to it's own. You can also make a batch and have some leftover for cold salad days!

Top tip: I've used chicken for this recipe, but for an even lower fat and cheaper version you can use turkey breast.

Serves 2


For the salad:

Chicken Breasts - 2
Parmesan - one grated handful
Egg - 1 large, white only
Garlic - 2 cloves
Peas - frozen, 1 cup
Baby New Potatoes - 1 large handful
Leek - 1
Iceberg Lettuce - 1
Closed Cup Mushrooms - 4 or 5

For the dressing:

Lemon Juice - 1/2 lemon
Parmesan - one grated handful
Egg - 1, yolk only
Worcester Sauce - 1/2 tsp
Garlic - 1 clove
Olive Oil - 75mls

1. To prepare the chicken, slice the breasts into mini-fillets. Peel and crush the garlic, and add to the egg white.

2. Dip each chicken mini-fillet into the egg white, and then roll in the grated parmesan.

3. Slice the mushrooms and place in the bottom of an oven-proof dish. Lay the chicken on top, and place under a hot grill, turning once until cooked through and looking golden and crispy!

4. Meanwhile prepare the vegetables. Slice the leek and quarter the potatoes. Place the potatoes in a boiling pan of lightly salted water, and boil for about 10 minutes.

5. Boil the leeks in a separate pan, and after a couple of minutes add the frozen peas. Boil for a further 3-4 minutes.

6. Now, make the dressing by whisking (or use a food processor) the dressing ingredients together.

7. Drain the vegetables from the boiling water, and toss together with the dressing, and some sliced lettuce.

Serve with the chicken piping hot on top of the salad.

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