Warm chicken salad
Introduction
A warm salad that is great with chicken, and I think could be adapted to use lamb fillets or beef rump or fillet steak. It might work well with chunks of fish like terakihi too.
Ingredients
Salad
- 2 chicken breasts skinned and thinly sliced
- 3 cloves garlic
- 400 grams green beans, topped and tailed and halved
- some black olives
- 2 tbs olive oil - for cooking
- salt and pepper
- 1 lemon - juice and zest
- 4 tbs of extra virgin olive oil - for dressing
Anchovy crust
- 4 tbs olive oil
- 2 cups of fresh white breadcrumbs
- 10 anchovy fillets finely chopped - or equivalent of anchovy sauce
- 1 clove garlic
- fresh herb(s) to season
- 2 tbs fresh parsley
Directions
Salad
Heat oil over modrate heat and cook chicken and garlic until browned.
Cook beans in well salted water. Bring water to boil, throw in beans, bring back to boil and cook for three minutes. Drain well.
Put beans on plate(s), put chicken on top with the olives.
Add lemon zest and juice and e.v.olive oil.
Season with salt and pepper
Sprinkle bread crumbs over the top.
Anchovy crust
Heat the oil over moderate heat and add everything except the parsley.
Fry gently stirring continuosly. The oil will immediately get soaked up by the crumbs - do not despair or add more oil - as it heat the oil will reappear. Fry until crumbs are golden brown.
Remove and add to salad(s)
Variations
Source: Ray Mcvinnie - Cuisine website - http://www/cuisine.co.nz