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Name one of the ingredients Lee uses in the salad dressing.
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2 x large chicken breast fillets
Olive oil for frying
knob of butter
2 - 3 thyme sprigs
Juice of half a lemon
Salt and Pepper
80 ml olive oil
Juice and zest of 1 lemon
1 tbsp Dijon mustard
2 tsp fresh thyme sprigs
1 tsp crushed garlic
Salt and pepper
1⁄2 cup of cherry tomatoes
2 cups of baby spinach
1⁄2 punnet of slice peas
2 x whole baby spring onions
Salt and pepper
Gently flatten chicken fillets using a meat mallet or rolling pin. Heat grill pan to medium-hot heat and add oil then season chicken with salt and pepper.
Place chicken fillets in a grill pan and cook for 2 – 3 min each side.
Just before removing the chicken fillets, add a knob of butter with thyme and a juice of a lemon.
Baste the chicken fillets with butter and remove from grill pan.
Pour 1 tbsp oil, then add cherry tomatoes, cook until skin just splits, season with salt and pepper and then remove from the heat.
To make the salad dressing:
Combine all the ingredients in a bowl and whisk together until emulsified.
To assemble the salad:
Rinse the baby spinach, slice peas and spring onions in a colander then pat dry on a clean tea towel.
Assemble salad in layers then top with chicken and shaved parmesan cheese.
Dress salad with salad dressing.
Serve and enjoy!