Midday
Chicken and mixed leaves with a lemon dressing
The dressing is the recipe. The chicken is just what it happens to be on.
PoultryServes 210 minutes to prepare, 15 to cook
What goes in
- Chicken breasts2
- Mixed leaves100 g
- Cucumber, sliced½
- Cherry tomatoes, halved150 g
- Lemon1
- Olive oil3 tbsp
- Dijon mustard1 tsp
What to do
- Flatten the chicken slightly under your palm so it cooks evenly. Rub with a little of the oil and some pepper.
- Cook in a hot pan for six to seven minutes a side, until the juices run clear. Rest it on a board for five minutes.
- Shake the lemon juice, mustard and remaining oil together in a jar until it thickens.
- Toss the leaves, cucumber and tomatoes in most of the dressing.
- Slice the chicken across the grain, lay it over and spoon the last of the dressing on top.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
The chicken → a drained tin of chickpeas, warmed in the pan with the same seasoning
Makes it vegan.
Dijon → wholegrain mustard, or a little tahini