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LUNCHTIME CHICKEN SALAD

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Serves: 1

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I surprised my mother with this lunchtime chicken salad one day, and she absolutely loved it! The lettuce wilts a little with the addition of the warm ingredients and the warm ingredients really soak up the dressing of the watercress... Mmmm! To serve later in the day I guess it could be spruced up with some finely chopped green chillies in the dressing, but for midday this did fine as is. Serve lukewarm, with crunchy fresh bread and a glass of chilled Chardonnay for ultimate decadence...

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Ingredients

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  • 3 handfuls watercress
  • 1 chicken thighs
  • 1 handful button mushrooms
  • 2 handfuls beansprouts
  • 1 handful peanuts (king size)
  • 1 lime
  • oil
  • soy sauce
  • 1 pinch of salt
  • 1 pinch of pepper
  • green chilli (optional)

Method

  1. Rub the chicken thigh with oil, season with salt and pepper and roast in an oven on high temperature for about 40-50 minutes (depending on the size of it, I guess...). 
  2. Arrange the watercress lettuce in a flat dish. Mix a dressing out of 2 parts (olive) oil, 1 part soy sauce and one part fresh lime juice. Season with salt and pepper and, optionally, with a finely chopped green chilli. Pour dressing over the lettuce. 
  3. Halve the mushrooms if quite small, otherwise quarter them. In a frying pan with a little oil, fry the mushrooms with the bean sprouts until brown, and then season with pepper. 
  4. Pour the mushroom mixture over the lettuce while it is still warm. 
  5. Take the chicken out of the oven and (if possible, otherwise leave it to cool a little) pluck off the flesh and tear into bite-size bits. Layer over the salad. 
  6. Lastly, wipe your frying pan and toast the king-size peanuts, for topping your salad. Enjoy!

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