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Chicken Salad with Hazelnut Dressing
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4
Reviews
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By:
Bobbie Watts
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Chicken Salad with Hazelnut Dressing Recipe is a warm salad which combines pan-fried chicken with a salad of baby spinach, cherry tomatoes and spring onions drizzled with a dressing of olive oil, hazelnut oil, wine vinegar, garlic and fresh herbs.
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INGREDIENTS
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3 tbsp olive oil
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2 tbsp hazelnut oil
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1 tbsp white wine vinegar
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1 garlic clove, crushed
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1 tbsp chopped fresh mixed herbs
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8 oz baby spinach leaves
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9 oz cherry tomatoes, halved
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1 bunch spring onions (scallions), chopped
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2 chicken breast fillets, skinned and cut into thin strips
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salt and ground black pepper
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DIRECTIONS
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1:
First make the dressing. Place 2 tbsp of the olive oil, the hazelnut oil, vinegar, garlic and herbs in a small bowl and whisk together until thoroughly mixed. Set aside.
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2:
Trim any long stalks from the spinach leaves, then place in a large serving bowl with the tomatoes and spring onions, and toss together to mix.
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3:
Heat the remaining 1 tbsp olive oil in a large frying pan, add the chicken and fry over a high heat for 7 to 10 minutes, or until cooked through and lightly browned.
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4:
Scatter the chicken pieces over the salad, give the dressing a quick whisk to blend, then drizzle it over the salad and gently toss all the ingredients together to mix. Season to taste and serve immediately.
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