Recipe for lemony Courgette and Swiss Chard Salad with chicken and pecan nuts
6 free range chicken breasts
4 tbsp olive oil for the dressing (from your pantry)
1 lemon – halve and juice
200g Swiss Chard – slice into ribbons
1/2 red onion – slice finely
80g pecan nuts – chop roughly
50g parmesan cheese
10g fresh mint – strip leaves, chop finely
olive oil, salt and pepper (from your pantry)
cling film (from your pantry)
Prepare all the ingredients as indicated above.
Using a potato peeler, shave the parmesan cheese into long, thin shavings.
Rub chicken with olive oil and season with freshly ground salt and pepper on both sides. Heat a large griddle pan or frying pan on medium to high heat. When hot, add the chicken breasts to the dry pan and pan fry for about 7 minutes per side until done. Remove from pan and set aside to rest.
Cut the ends off the courgettes and shave lengthwise into thin ribbons (2 to 3mm) using a potato peeler. Place courgettes ribbons in a large salad bowl. Mix these ingredients together in a cup to make the dressing: olive oil (see quantity above), lemon juice, salt and pepper. Drizzle over the courgette ribbons and toss to coat. Set aside.
Using a very sharp knife, slice the chicken breasts as thinly as possible (2 to 3mm). Then add to the courgettes in the salad bowl along with the Swiss Chard, red onion, pecan nuts and fresh mint. Toss well.
To serve, divide the salad between the plates.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.