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Ingredients
500g Essential Charlotte Potatoes, halved if large
8 sprig/s thyme, chopped to give about 1 tbsp
1 tbsp essential Dijon Mustard
400g essential British Chicken Mini Breast Fillets
60g Essential Half Fat Mayonnaise
50g Essential Greek Style Natural yogurt
25g Essential Parmigiano Reggiano, a few shavings, the rest finely grated
1/2 x 25g pack chives, snipped
2 tsp Essential Olive Oil
2 packs Essential Little Gem Lettuce, cut lengthways into 4 wedges
2 tbsp capers, rinsed
Method
Cook the potatoes in
boiling, lightly salted water
for 15-20 minutes, until
tender. Combine the thyme
and mustard in a small bowl.
Spread thinly over the tops
of the chicken. Combine the
mayonnaise, yogurt, cheese,
chives, a little black pepper
and 1 tbsp water in a large
bowl to make a dressing.
Brush a griddle with 1 tsp
oil and heat. Add the chicken,
mustard-side-down, and cook
for 4 minutes (in 2 batches if
necessary). Turn the chicken
and cook for a further 2-3
minutes, until cooked through,
the juices run clear and there
is no pink meat. Drain the
potatoes, cut into pieces and
mix with the dressing.
Lift the chicken out of
the pan, brush the pan
with the remaining oil, then
sear the lettuce on both cut
sides for about 2 minutes
(in 2 batches if necessary).
Transfer the chicken, lettuce
and potato salad to plates,
then scatter with the cheese
shavings and capers.
Cook’s tip
Leftover wedges of any firm, hearty lettuce such as Essential Iceberg, seared in a very hot pan, make a great summer accompaniment, particularly on cooler days. Any leftover cooked potatoes can be used the next day.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,622kJ/ 386kcals
Fat
13g
Saturated Fat
3.2g
Carbohydrates
23g
Sugars
4.6g
Fibre
4.3g
Protein
42g
Salt
1.2g
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