Archive of BBC Food Recipes

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


  1. 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.

  2. 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.


  • 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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