Warm Chicken and Goat’s cheese Salad
Serves 2
2 chicken breasts (free range if possible)
2 oz goat’s cheese
1 small bag of salad or ½ iceberg
8 cherry tomatoes
1/8 cucumber
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (the older the better)
Salt
Pepper
Pan fry the chicken breasts and cook in the oven for 5-8 minutes until they are just cooked (oven temp 200)
Cut the cherry tomatoes in half and thinly slice the cucumber and place in to a mixing bowl.
Wash the salad leaves and allow to dry on a clean tea towel
Add the leaves to the cucumber and tomatoes.
Flake in the goat’s cheese and season with salt and pepper.
Add the olive oil and the balsamic.
Cut the cooked chicken in to strips and mix with the salad, have one last check of the seasoning and serve.
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