Burn & Warne - Magazine - Page 9
GRILLED CHICKEN
WITH CHERRY, WATERCRESS
AND GOAT'S CHEESE SALAD
INGREDIENTS
2 skinless chicken breasts, about 150
grams each
1 teaspoon olive oil
Salt and black pepper
For the salad:
150 grams fresh cherries, halved and
stoned
75 grams watercress
100 grams cucumber, thinly sliced
100 grams heritage tomatoes, cut into
wedges
40 grams soft goat's cheese, crumbled
1 tablespoon toasted hazelnuts, roughly
chopped
For the dressing:
1 tablespoon extra virgin olive oil
1 teaspoon runny honey
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt and black pepper
INSTRUCTIONS:
Brush the chicken breasts with olive oil
and season with salt and pepper. Grill
for 6 to 7 minutes on each side until
cooked through. Set aside to rest for a
few minutes before slicing.
Whisk together the dressing
ingredients in a small bowl.
Arrange the watercress, cherries,
cucumber, and tomatoes on two plates.
Top with the sliced chicken, goat's
cheese, and toasted hazelnuts.
Drizzle over the dressing just before
serving.
LIFESTYLE MAGAZINE
9
