Rainbow Chard And Chicken Salad
2
- Prep Time20 min
- Total Time30 min
- Makes4 servings
Take advantage of ultra fresh, in-season chard in its most tender form with this light and simple chicken salad
Dressing
1/3 cup olive oil
1/4 cup sherry vinegar
4 tsp maple syrup
1 tbsp Dijon mustard
2 tsp anchovy paste
Salad
4 skinless, boneless chicken breasts
1/4 tsp salt
1 tbsp butter or olive oil
1 tsp anchovy paste, (optional)
1 small bunch rainbow swiss chard, leaves and stem chopped
1 pint cherry tomatoes, halved
4 radishes, thinly, sliced
Instructions
Dressing: Whisk oil with vinegar, maple syrup, Dijon and 2 tsp anchovy paste in a small bowl. Set aside.
Salad: Sprinkle chicken with salt. Season with pepper.
Melt butter in a large frying pan over medium-high. Add chicken. Cook for 3 min. Flip chicken, then reduce heat to medium-low. Cover and cook until no longer pink in the centre, about 4 min more.
Add 1 tsp anchovy paste to pan. Stir until melted into butter. Spoon over chicken to coat well.
Arrange chard, tomatoes and radishes on a platter. Slice chicken and arrange on salad. Drizzle dressing overtop.
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