Bitter Leaf Salad with Char Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts, each cut into 7 - 8 slices
- 2 red peppers, seeded and cut into strips
- 3 Tbsp olive oil, plus extra for tossing
- juice of 1 lemon
- 142 milliliters carton soured cream
- 200 grams bag mixed salad leaves (radicchio, frisee, watercress, rocket)
Instructions
Heat a large griddle or frying pan. In a bowl, toss together the chicken, peppers, a little oil, some salt and pepper and a little of the lemon juice. Working in batches, cook the chicken and peppers in one layer in the hot pan for 5 - 8 minutes, turning halfway through until the chicken is cooked through and the peppers have softened and are tinged with black. Allow to cool. Mix together the remaining lemon juice and the soured cream. Whisk in the three tablespoons of oil and season with salt and pepper. Tip the salad leaves into a bowl. Add the chicken and peppers, pour over the dressing, toss lightly and serve. Serves 4
