|1 clove||Garlic, crushed|
|1 tsp||Dijon mustard|
|2 Tbsp||Red wine vinegar|
|1 tsp||Lemon juice|
|½ cup||Extra virgin olive oil|
|1 tsp||Flaky sea salt|
|1 pinch||Freshly ground black pepper|
|2||Free-range chicken breasts, skinless and boneless, cut into strips (about 5cm long x 2.5cm wide) (Main)|
|2 Tbsp||Olive oil|
|16||Baby new potatoes, scrubbed and boiled in lightly salted water until tender (Main)|
|1||Cos lettuce, washed, dried and leaves separated (Main)|
|1 handful||Coriander leaves|
|1 small handful||Chives, snipped|
|1 small handful||Marjoram leaf, optional|
AdvertisementAdvertise with NZME.
- To make the dressing, place all the ingredients in a screw top jar. Screw on the lid and shake well. Taste and adjust seasoning to taste.
- Place the chicken strips in a bowl, add the oil and season. Toss well to combine. Heat a large frying pan over medium-high heat and add the chicken, in batches and cook for 4-5 minutes, turning once. This will depend on the thickness of the chicken, so I find it helpful just to cut one piece in half and take a look. Remove chicken strips to a plate and cover to keep warm.
- Return the frying pan to a medium-low heat. Add the butter and as it begins to sizzle, cut the potatoes in half and drop into the pan. Cook, turning regularly until golden.
- To serve, arrange a bed of lettuce on a platter. Drizzle over a little of the dressing, then top with the chicken and potatoes. Scatter over the herbs and drizzle over enough of the remaining dressing to moisten.