2 Cos / Romaine lettuces washed and roughly chopped
½ cucumber thinly sliced
4 radishes thinly sliced
2 oranges, skin removed and cut into thin slices
1 small bunch of italian parsley roughly chopped
1 small bunch chives finely chopped
Creamy Parmesan Dressing
100g crème fraiche
1 tsp Dijon mustard
1 lemon zested and juiced
50g parmesan finely grated
1 clove garlic
Method
Blitz all the ingredients for the parmesan dressing with a wand or small blender and set aside.
Fry the chicken strips in a large fry pan in olive oil until golden on both sides and thoroughly heated through. Alternatively bake on a lined tray for 10 mins in a hot oven.
To assemble layer all the salad ingredients onto a serving plate or individual plates- leave the herbs to garnish with at the end.
Chop the chicken strips roughly and layer through the salad.
Drizzle with parmesan dressing and serve the remaining on the side in a small serving dish.
Lastly garnish with fresh herbs.
Blitz all the ingredients for the parmesan dressing with a wand or small blender and set aside.
Fry the chicken strips in a large fry pan in olive oil until golden on both sides and thoroughly heated through. Alternatively bake on a lined tray for 10 mins in a hot oven.
To assemble layer all the salad ingredients onto a serving plate or individual plates- leave the herbs to garnish with at the end.
Chop the chicken strips roughly and layer through the salad.
Drizzle with parmesan dressing and serve the remaining on the side in a small serving dish.
Lastly garnish with fresh herbs.
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