Keeping it fresh for the sunny days we have been (momentarily) blessed with in Melbourne, I was inspired by a new recipe I learnt while researching at an Electrolux oven demonstration at Harvey Norman in Sunshine.
This dish was a perfect fit for what I wanted. Here’s the recipe:
Lemon Mustard Chicken Salad
- 3 Chicken breast fillets skinless (I used chicken thighs with the skin on because I like the juicy taste of it but if you have a well circulating oven you can achieve moist breast fillets)
- 3 kipfler potatoes (thinly sliced, about 1/2cm thick)
- 1 avacado
- 3 roma tomatoes
- 200g baby lettuce leaves
- 50g spinach leaves (optional)
- cracked pepper
Marinade and Dressing
- 4 tsp Dijon mustard (you can use more)
- 4 tbsp lemon juice (i used cumquat because we have a fruitful cumquat tree)
- 8 tbsp olive oil (you can use more)
- 2 cloves garlic (crushed)
- Combine all the ingredients for the marinade in a bowl and whisk together. Reserve half the marinade to use for the dressing.
- Trim the chicken. Wash the potatoes and thinly slice (about 1/2cm thick). Marinade the chicken and potatoes for at least 30mins.
- Preheat oven on fan grill function (if you have that option) at 200°C
- Cook the chicken and potatoes for around 15-20 minutes (depending on your oven cooking time may vary)
- Wash, dry and arrange baby lettuce and spinach (spinach optional) on a serving platter. Cut tomatoes into quarters and slice avacado and arrange on top of lettuce.
- Place potatoes on top of the salad and slice chicken and arrange on top of potatoes. Drizzle dressing over salad and season with freshly ground cracked pepper.
Here’s a few tips:
Scoop out your avacado and keep it intact so you can slice it up and not have it all mushy…
Plate up some baby lettuce leaves on the bottom of the plate (this looks really good on a long rectangle plate but I just used 2 square plates). I kept the baby lettuce leaves the way they were for the bottom then cut up smaller pieces of baby lettuce and spinach, then dressed it up with the lemon mustard dressing…
Place the tomatoes, avacado and potatoes ontop of the baby lettuce (I forgot to place the potatoes underneath the chicken but it was too late so I placed them on top)…
Slice up your chicken, as mentioned in the recipe I used chicken leg with the skin on but if you have a good oven it’s probably better to use skinless chicken breast but that’s up to you…make sure to drizzle more of the dressing ontop of the chicken and potatoes…
There you have it, it’s not that difficult to pull off an easy summer dish for the family….and in my case a Christmas Summer Dinner!