Boardroom Chicken Salad

Boardroom Chicken Salad

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To serve – 4

Preparation time – 5 minutes
Cooking time – 20-25 minutes

Huge summery flavours combine to make this salad a real favourite for outdoor dining, when the weather allows!

Ingredients

4 chicken breast fillets, skinned 2 tbsps vegetable oil 100g Prosciutto, cut into strips 75g/ 2 ½ oz pine kernels, tossed in a hot dry frying pan until golden 150g jar of sun-dried tomatoes, drained and sliced For the dressing: 1 tbsp balsamic vinegar 3 tbsp oil from jar of sun-dried tomatoes ½ tsp Dijon mustard Salt and freshly ground black pepper Basil leaves, to garnish

Recipe

  1. Preheat oven to 200’C/180’C Fan/400’F/Gas 6
  2. Combine the dressing ingredients, season to taste and set aside.
  3. Brush the chicken fillets all over very lightly with the vegetable oil and place in 1 layer on a non-stick baking sheet.
  4. Bake for about 20-25 minutes or until just cooked. Be careful not to overcook – the fillets should be slightly springy to the touch.
  5. Transfer to a plate and allow to cool.
  6. Slice the chicken breasts diagonally and arrange on a serving plate.
  7. Scatter the prosciutto on top, followed by the sun-dried tomatoes and pine kernels.
  8. Drizzle the dressing over everything and, if you like garnish with fresh basil leaves.
  9. Serve with a simple green-leaf salad and crusty bread


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