BITTER LEAF SALAD WITH CHARGRILLED CHICKEN
4 boneless skinless chicken breasts, each cut into 7 - 8 slices
2 red peppers, seeded and cut into strips
3 Tbsp olive oil, plus extra for tossing
juice of 1 lemon
142 ml carton soured cream
200 g bag mixed salad leaves (radicchio, frisee, watercress, rocket)
Heat a large griddle or frying pan. In a bowl, toss together the
chicken, peppers, a little oil, some salt and pepper and a little
of the lemon juice. Working in batches, cook the chicken and
peppers in one layer in the hot pan for 5 - 8 minutes, turning
halfway through until the chicken is cooked through and the peppers
have softened and are tinged with black. Allow to cool.
Mix together the remaining lemon juice and the soured cream. Whisk
in the three tablespoons of oil and season with salt and pepper.
Tip the salad leaves into a bowl. Add the chicken and peppers, pour
over the dressing, toss lightly and serve.