Chicken Skewers over Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- For the skewers
- 4 Chicken breasts (skinned and cut into chunks)
- 1 sprig rosemary (finely chopped)
- 1 garlic clove (peeled and crushed)
- 1 Tbsp olive oil
- salt
- peppers
- For the salad
- 1 honeydew melon (flesh cubed)
- 2 ½ cups bay leaves
- 2 heads Radicchio (leaves separated and finely sliced)
- For the dressing
- 2 Anchovy fillet
- ¾ cup Parmesan (grated)
- 3 Tbsps Crème fraiche
- 1 lemon (juiced)
- 1 Tbsp extra-virgin olive oil
Preparation steps
1.
Preheat oven to 200°C | 400F | gas 6.
2.
Bake the bread in the oven on a baking sheet, drizzled with olive oil until crisp and golden, about 8 minutes. Set aside.
3.
For the skewers: Toss the chicken in the rosemary, garlic and oil and season.
4.
Thread onto skewers and grill or barbecue for 8-10 minutes until cooked through. Leave to rest.
5.
For the salad: Arrange the melon and salad leaves on a large platter.
6.
Make the dressing: Pound the anchovy fillets to a paste in a pestle and mortar. Scrape into a bowl and add the Parmesan and crème fraîche. Whisk in a good squeeze of lemon juice, the extra-virgin olive oil and season. Adjust to taste with more lemon juice, salt, and pepper.
7.
Scatter the croutons over the salad leaves. Lay the chicken skewers on top and squeeze over a little more lemon juice. Spoon over the dressing.
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