Griddled Chicken and Thyme Salad with Cornish Yarg Dressing

Sear marinated chicken and tomatoes, سپس blend a Cornish Yarg cheese dressing and serve over fresh mixed salad leaves.

Chicken High Protein Gluten Free Summer Salad

Estimated Nutrition

Calories

1105.4

kcal / serving

1105.4 kcal total

Carbs

9.5g

per serving

9.5 g total

Fat

91.2g

per serving

91.2 g total

Protein

62.8g

per serving

62.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

splash

Cider Vinegar

Dairy

piece

Egg Yolk

110

Cornish Yarg

crumbled

Fruits

piece

Lemon

juice only

Meat

piece

Chicken Breast

cut into 6 strips and marinated with garlic, olive oil, and thyme

NutsSeeds

tsp

Flat leaf Parsley

chopped for garnish

OilsFats

Olive Oil

added slowly to reach desired thickness

Seafood

piece

Anchovy

Vegetables

piece

Cherry Tomatoes

brushed with marinade

handful

Mixed Leaves

such as watercress, rocket, radicchio, and pousse

Method

Sear the marinated chicken strips on a hot griddle pan.

Pan-fry the cherry tomatoes in the remaining juices.

Combine the egg yolk, lemon juice, anchovy, yarg cheese, and vinegar in a bowl.

Emulsify the mixture with a hand blender while slowly adding olive oil to thicken.

Arrange the leaves on a plate and top with the chicken and tomatoes.

Drizzle the dressing over the salad and garnish with chopped parsley.