What you'll need:
- 2 chicken breasts, skinned and cut in half
- A little oil
- 1 red pepper, deseeded and cut into chunks
- 1 little gem lettuce (or similar) leaves separated
- 50g watercress, tough stalks removed
- 2 very ripe tomatoes, cut into chunks
- ⅓ cucumber, sliced
- 1 tsp balsamic vinegar
- ½ small lemon, juice only
- Salt and pepper
Time: 30 mins
Season your chicken well on both sides with salt and freshly ground black pepper. Put a little oil in a pan, and cook the chicken over a high heat on both sides for 3 minutes, or until lightly browned. Transfer to a plate, and leave to one side.
In a little more oil, fry the peppers in a pan for a few minutes until softened and lightly charred. While they’re cooking away, arrange the lettuce, tomatoes, watercress, and cucumber on a pair of plates, and then toss the peppers over the top.
Slice the still-warm chicken breasts, and scatter over the plates. Drizzle with lemon juice and balsamic, and then season again with black pepper. Serve immediately, and enjoy!
This dish will go brilliantly with the medium-bodied Ngeringa JE Chardonnay 2017. This stunning wine is going to go well with chicken salads so this two should be a winning combo!
There you have it -- a quick recipe for Warm Chicken Salad!
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