Griddled chicken and thyme salad with Cornish Yarg dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Saturday Kitchen
Method
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Sear the strips of chicken on a griddle pan. Then pan-fry the cherry tomatoes in the juices. In a mixing bowl place the egg, lemon juice, anchovy, yarg and vinegar.
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Using a hand blender, slowly add enough olive oil to form a thick dressing. Pile up the leaves, lay the chicken on top, scatter the cherry tomatoes and pour on the dressing. Garnish with the parsley.
Ingredients
- 1 chicken breast, cut into 6 strips and marinated with 1 clove of chopped garlic, olive oil and chopped fresh thyme
- 1 egg yolk
- 1 lemon, juice only
- 1 anchovy
- splash of cider vinegar
- 110g/4oz Cornish yarg, crumbled
- olive oil
- 8 cherry tomatoes, brushed with the olive oil, thyme and garlic marinade
- mixed leaves (eg: watercress, rocket, radicchio, and pousse)
- flat-leaf parsley, chopped
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