Chicken with Watermelon and hazelnut salad and Raspberry vinaigrette.
This dish makes plain grilled chicken suddenly sensational. Save time by having raspberry vinaigrette and toasted hazelnuts always in your pantry.
I fillet breast of chicken per person
1/3 cup toasted hazelnuts
½ medium seedless watermelon
Bunch torn lambs lettuce
Cup fresh raspberries
Raspberry vinaigrette
Cup raspberries
Half cup hazelnut oil
¼ cup raspberry vinegar (a must)
- First, process all the vinaigrette ingredients until pureed. Pour through a sieve to get rid of the seeds.
- To toast hazelnuts, either put them into a hot oven or under grill, without any oil, and keep shaking OR put into a dry large frying pan and keep shaking as they gradually turn brown. Take away from heat and leave – (they will keep cooking in their own oil and be extremely hot to touch, so take care.)
- Grill the chicken with a spray of oil, until cooked through
- Cut the watermelon into chunks. Combine in a bowl with the raspberries/cranberries and lettuce.
- Slice the chicken thinly or dice, drizzle with the vinaigrette and sprinkle with the nuts. Combine gently with all the other ingredients and serve.
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