Salad with Chicken Breast
Ingredients
- For the salad
- 4 Chicken breasts
- 2 Tbsps Tandoori spice mix
- salt
- olive oil
- 1 lemon
- 1 handful Chard leaf
- 1 handful Arugula
- 1 Romanesco broccoli
- 1 Cauliflower
- 2 Avocados
- 4 hardboiled eggs
- For the mustard dressing
- 1 egg
- 3 Tbsps Dijon mustard
- 1 lemon
- 2 tsps balsamic vinegar
- 400 milliliters Canola oil
- 4 Tbsps chopped Basil
- freshly ground peppers
- 200 milliliters water
- 2 Tbsps grated Parmesan
Preparation steps
For the salad, preheat the oven to 200°C (approximately 400°F). Rub chicken breasts with tandoori spice, salt and olive oil. Drizzle lemon juice over chicken and let rest for 15 minutes. Then cook in the preheated oven for 20-25 minutes until golden brown.
Rinse chard and arugula and spin dry. Rinse cauliflower, trim and cut into small florets. Peel avocado, cut in half, remove pit and cut into wedges. Peel eggs and cut in half. Cut chicken breasts into slices. Arrange chard, arugula, cauliflower and avocado on plates, cover with chicken breast and egg and drizzle with mustard dressing (instructions below). Serve with toasted bread if desired.
For the mustard dressing, whisk together egg, dijon mustard, lemon juice, balsamic vinegar, oil, basil, pepper, water and Parmesan until all combined.
