SMOKED CHICKEN AND ROCKET SALAD WITH LEMON AND LIME ZEST VINGARTTE
INGREDIENTS
- 90g (3 oz) sliced, smoked chicken breast
- 70g (2 oz) cooked borlotti beans (canned cooked borlotti beans are fine to use)
- 60g ( 2 oz) rockets
- Chopped chives (garnish)
- Sliced Californian nectarine (garnish)
VINGARTTE
- 1 lemon, 1 lime (zest)
- 1 TBSP Principal Flavours Garlic Sauce
- 30g (1oz) finely chopped French parsley
- 2 TBSP extra virgin Olive oil
- Rock salt & pepper
Whisk all ingredients together for 2-3 minutes until slightly thickened.
PREPARATION
- Combine vingartte and smoked chicken in a medium size bowl, cling- wrap and refrigerate until ready to serve the salad. (Use the same day). Marination time ½ hour)
- Mound rocket into plate, arrange sliced smoked chicken breast on dish, divide the beans equally mounding them into the rocket. Dribble a little of the vingartte over each serving, scatter with chives, rock salt and pepper. Add nectarine for garnish and serve.
|
