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Chicken:

Dressing:

Salad:

  • Rocket leaves 600 g
  • Mixed lettuce leaves 400 g
  • Tomato 400 g
  • Cucumber 300 g
  • New Potato with Skin on 300 g

Garnish:

  • Parmesan cheese, shavings 200 g
  • Mint leaves 200 g
  1. Chicken:

    • Marinade the sliced chicken breast with oil and Knorr Chicken Stock Powder. This can be done maximum 2 days before the time.
    • Grill on each side over high heat, in a pan or charcoal grill for 2 minutes each side & finish off in the oven for an extra 5 minutes, this will retain moisture.
  2. Dressing:

    • Combine all the dry ingredients first including Knorr Lime Seasoning. Add garlic, honey and water before whisking the oil in slowly to create an emulation. This dressing can also be made in a blender.
  3. Salad:

    • Boil the potatoes for 10-12minutes or until soft then drain well and cut in half.
    • Slice the tomatoes, cucumber, and place into a bowl then add the warm potatoes and a little salad dressing. Top the salad with the sliced chicken and drizzle over the remaining dressing.
  4. Garnish:

    • Prepare the parmesan shavings by using a potato peeler and add a few shavings after dressing the salad.
  5. Presentation:

    • Remember to shake the dressing before dressing the salad.