Chicken Salad with Chevre Toasts |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
A substantional Salad and very pretty to look at .Ideal for a summer get together! Ingredients:
4 chicken breasts |
8 ounces mixed salad greens |
1 teaspoon sugar |
4 ounces mange-touts peas, blanched and refreshed |
1/2 lb white mushroom, thickly sliced |
12 black olives |
12 slices chevre cheese with peppers (goat's milk) |
12 slices french bread, toasted |
olive oil (for brushing) |
1 hard boiled egg, finely chopped |
2 tablespoons toasted sunflower seeds |
1/2 cup fresh cream |
1 tablespoon cider vinegar |
1/2 teaspoon mustard powder |
1 clove garlic, crushed |
salt |
fresh ground black pepper |
Directions:
1. Sear chicken breasts in olive oil for 3-5 minutes.
2. Cool and slice.
3. Arrange salad leaves on a platter and sprinkle with sugar.
4. Intersperse chicken slices, mange tout, mushrooms and black olives.
5. Place a slice of cheese on each slice of toast, brush with a little olive oil.
6. VINAIGRETTE: Whisk ingredients together briskly in a bowl.
7. Top salad with dressing and sprinkle with hardboiled egg and sunflower seeds.
8. Toss just before serving.
|
|