‘Green Goddess’ oven roasted chicken salad
Ingredients
for the dressing
Instructions
-
Make the dressing first:
blend all the ingredients together and add olive oil slowly to achieve desired consistency – I prefer a thick dressing. Set aside. -
Cook your eggs in boiling water until soft boiled. Once cooked, plunge into cold water to cool, then peel and set aside.
-
Pan fry the chicken supremes until skin is golden and transfer to the oven for 15 minutes at 180°C/gas mark 4.
-
Bring the new potatoes to the boil in a pan from cold and let them simmer for 10 mins to par boil. Transfer the drained potatoes to a roasting pan, drizzle with olive oil, salt and pepper, and roast at 200°C/gas mark 6 for 30 minutes, turning occasionally. Once done, slice them.
-
In a shallow pan, sweat off the finely chopped garlic and shallot over a gentle heat. Add the peas, green beans, and ribboned courgette with a generous dollop of the dressing mix.
-
Cook until the beans start to feel soft. Remove from heat. Add the cooled, cooked greens to the watercress in a serving bowl.
-
Layer the roasted potatoes and chicken onto the salad and finish with the runny soft-boiled egg, sliced in half, and a few spots of the dressing.
