A retro salad reminiscent of the 1970s but still a winner.
Ingredients
- 2 free-range chicken breasts
- 1 tbsp fresh thyme leaves
- 6 rashers streaky bacon, sliced
- 1 tbsp olive oil
- 100g broad beans
- 50g dolcelatte cheese
- 2 tbsp soured cream
- 1 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
- 70g bag baby salad leaves
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken and place in a roasting tin with the thyme and bacon. Drizzle with the oil and roast for 25 minutes until the chicken is cooked and the bacon is crisp. Set aside.
- 2. Meanwhile, cook the beans in a pan of boiling water for 2 minutes, then drain and refresh in cold water and remove the outer skins.
- 3. Make the dressing. In a small food processor, whizz the cheese with the soured cream and vinegar, and season. With the motor running, gradually add the extra-virgin olive oil, then a splash of water to thin to a double-cream thickness.
- 4. Slice the chicken and mix in a bowl with the bacon, broad beans and leaves. Drizzle over the dressing and serve.
Nutritional info
Per serving: 790kcals, 59.5g fat (18.3g saturated), 57.7g protein, 6g carbs, 1.8g sugar, 3.2g salt