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Chicken:

Dressing:

  • Extra virgin olive oil 400 ml
  • Water for lime seasoning 60 ml
  • Garlic, paste 20 g
  • Honey 50 g
  • Knorr Mise en Place Pesto (2x340g) 20 g
  • Colman's Dijon Mustard (2x2.25kg) 40 g
  • Black pepper, crushed 5 g
  • Salt 3 g

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:

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

    • Combine all the dry ingredients first, including Knorr Lime Seasoning Powder. 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 10-12 minutes 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 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.