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Rachel khoo's chicken salad with buttermilk dressing
Salad with chicken breast, buttermilk dressing, dijon mustard, rapeseed oil, anchovy fillets, celery, cucumber, capers and chives
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Ingredients
- 100 ml tap water
- 100 g granulated sugar
- 1 lemon in thin slices, pips removed
- 2 chicken breast
- 2 tl freshly ground sea salt
- 4 tl dijon mustard
- 2 tl rapeseed oil
- 100 ml buttermilk
- 1 toe garlic
- 4 anchovy fillets in canned oil leaked out
- 2 stem celery
- 1 broken chopped iceberg lettuce cut
- Cucumber in thin slices
- 2 el fresh chives finely chopped
- 2 el capers leaked out
Kitchen Stuff
Directions
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Preheat the oven to 200 ° C.
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Put a pan with the water and the sugar on high heat and bring to the boil.
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Place the lemon slices in a heat-resistant bowl.
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Pour the syrup as soon as the sugar has dissolved and the syrup has boiled for 1 min, over the lemon. Set aside to use for cooling.
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Pull the skin off the chicken breasts.
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Place the pieces of skin on a baking sheet covered with the parchment paper, sprinkle with salt and bake for approx. 30 minutes in the oven until golden brown and crisp.
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Remove them from the oven and place them on a piece of kitchen paper. Cut them into small pieces.
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Cut the chicken breasts into 'butterflies' by placing them on a cutting board and cutting them horizontally with a sharp knife, starting from the right side.
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Do not cut the chicken completely, but leave the edge, so that you can open it like a book.
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Place the chicken on a plate and take 2 pieces of cling film that are 3 times larger than an open fillet.
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Place a piece of foil on the cutting board, put a fillet on top and cover it with the second piece of foil.
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Feed the chicken with a cotton rolling pin until it is about ½ inch thick everywhere. Do this with the other fillet too.
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In the meantime, heat a grill pan over a high heat.
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Remove the chicken from between the foil, spread both sides with dijon mustard, drizzle with oil and sprinkle with salt.
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Put a fillet in the smoking grill pan and fry 2 minutes on each side. Fry the chicken in 2 portions.
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Remove the chicken from the pan and leave to rest for 5 minutes. Cut the meat into strips.
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Puree the buttermilk, garlic and anchovies with the hand blender or in the food processor.
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Make ribbons from the celery with a peeler.
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Divide the iceberg lettuce over 4 bowls. Place the strips of chicken, the cucumber and the celery on them and pour the buttermilk dressing over it.
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Sprinkle with the crunchy chicken skin, chives, capers and some of the drained candied lemon slices.
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Nutrition
195Calories
Sodium34% DV820mg
Fat8% DV5g
Protein54% DV27g
Carbs3% DV10g
Fiber8% DV2g
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