This is a lovely hearty salad, named for my best friend G. Unsurprisingly your main ingredient here is chicken, but there are also lovely new potatoes and croutons in there to make this filling enough to be a perfect summer dinner.
INGREDIENTS:
2 Chicken breasts
8/10 Waxy little new potatoes
The end of a loaf of bread cut into chunks (I used the crust end of a bloomer)
Mixed leaves
Tomatoes (I used ten small vine tomatoes)
Red onion
Garlic
Fresh Thyme
Fresh Mint
Olive Oil (mine is infused with garlic and herbs)
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and Pepper
METHOD:
1)Put your new potatoes on to boil and switch on your oven as high as it will go
2)Slice your chicken breasts into thin slices or slivers so they will cook through properly then dribble over some olive oil, crushed garlic, chopped thyme and good pinches of salt and pepper.
3)Heat your griddle pan and throw on the chicken pieces to cook - don't move them about too much or you won't get the nice striations from your pan.
4)Place your mixed leaves, roughly chopped tomatoes and finely sliced red onion into a bowl and drizzle over some extra virgin olive oil, balsamic vinegar and plenty of salt and pepper then pop this in the fridge
5)Toast your chunks of bread in your hot hot oven - this will only take 5 minutes
6)Drain your new potatoes and slice them in two, then throw a large knob of butter and a handful of torn, fresh mint leaves into the pan and stir them round in it so they are all coated in buttery, minty loveliness.
7)Throw your toasted bread into a hot pan with a splish of olive oil and toss, finish up with a little knob of butter to brown.
8)Plate up your salad from the fridge, add your chicken pieces on top, spoon on the new potatoes and add the toasted and browned croutons.
9)Eat while still warm!
