Warm chicken salad

Dressing

1 clove	Garlic, crushed
1 tsp	Dijon mustard
2 Tbsp	Red wine vinegar
1 tsp	Lemon juice
½ cup	Extra virgin olive oil
1	Free-range egg
1 tsp	Flaky sea salt
1 pinch	Freshly ground black pepper

Salad

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)
25 g	Butter
1	Cos lettuce, washed, dried and leaves separated (Main)
1 handful	Coriander leaves
1 small handful	Chives, snipped
1 small handful	Marjoram leaf, optional

Directions

1. 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.
2. 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.
3. 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.
4. 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.

See another one ofKathy's dinner recipes