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Thursday, 1 December 2016

Sizzled Chicken, Serrano and Persimon® Salad...


Sizzled Chicken, Serrano and Persimon® Salad.


This colourful, healthy combo is made with chicory, sliced Spanish Persimon®, radish, avocado and spring onions, topped with sizzled chicken pieces cooked with Serrano ham for a tasty main course salad.


Preparation: 15 minutes
Cooking: 20 minutes

 Serves: 2

You will need:
  • 2 Spanish Persimon®, trimmed and sliced 
  • 1 Hass avocado, peeled, pitted and sliced
  •  2 heads chicory, broken into separate leaves 
  • 8 radish, sliced 
  • 3tbsp olive oil 
  • Finely grated zest and juice of 1 lemon 
  • Pinch of sugar 
  • Salt and freshly ground black pepper 
  • 1 large chicken breast, sliced 
  • 4 slices Serrano ham, chopped
  • 2 spring onions, trimmed and chopped

Method:

1. In a large salad bowl, mix together the Spanish Persimon®, avocado, chicory leaves and radishes.

2. Make the salad dressing by combining 2tbsp of olive oil with the lemon juice and a pinch of sugar, salt and pepper. Add to the salad and toss together.

3. Heat the remaining 1tbsp of olive oil in a frying pan and stir-fry the chicken pieces for 4-5 minutes, adding the lemon zest for the last minute or so.

4. Share the salad between 2 serving plates and arrange the chicken and Serrano ham on top. Sprinkle with the chopped spring onions, then serve.

Cook’s tip: Vary the salad as you wish, using your favourite salad leaves – such as rocket or spinach – and try halved cherry tomatoes instead of radishes.


Recipe c/o Spanish Persimon

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