CHICKEN GARDEN SALAD
INGREDIENTS (SERVES 2)
1 Lenards chicken breast
Hillfarm canola oil, dirzzle
1 fennel, thinly sliced
1 apple, skin on, thinly sliced
1 lemon, juiced
handful of red grapes, halved
small handful of walnuts, whole
1 tbs Ashgrove creme fraiche
1 tbs honey
1 tbs Hillfarm tarragon vinegar
1 knob of Ashgrove garlic and herb butter
salt to season
Preheat oven to 180 degrees.
On a cold pan drizzle with oil then turn a medium heat on. Let the oil heat up and place the chicken skin side down for a couple of minutes or until skin is golden. Flip the chicken over and put in the oven for 12 minutes and rest for 5 minutes.
Peel the leaves off the witlof vegetable into a medium bowl then add the fennel, apple, grapes, walnuts and lemon juice to the bowl, set aside.
In the same pan the chicken was in add the honey, vinegar, butter and a pinch of salt. Allow the ingredients to melt and pour onto your salad.
To serve pipe the creme fraiche onto the plate with the salad and chicken on top.