Rachel khoo's chicken salad with buttermilk dressing

Name: rachel khoo's chicken salad with buttermilk dressing
Cook time: 15 min
Total time: 50 min
Yield: 4
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

Salad with chicken breast, buttermilk dressing, dijon mustard, rapeseed oil, anchovy fillets, celery, cucumber, capers and chives

Directions

Preheat the oven to 200 ° C.
Put a pan with the water and the sugar on high heat and bring to the boil.
Place the lemon slices in a heat-resistant bowl.
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.
Pull the skin off the chicken breasts.
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.
Remove them from the oven and place them on a piece of kitchen paper. Cut them into small pieces.
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.
Do not cut the chicken completely, but leave the edge, so that you can open it like a book.
Place the chicken on a plate and take 2 pieces of cling film that are 3 times larger than an open fillet.
Place a piece of foil on the cutting board, put a fillet on top and cover it with the second piece of foil.
Feed the chicken with a cotton rolling pin until it is about ½ inch thick everywhere. Do this with the other fillet too.
In the meantime, heat a grill pan over a high heat.
Remove the chicken from between the foil, spread both sides with dijon mustard, drizzle with oil and sprinkle with salt.
Put a fillet in the smoking grill pan and fry 2 minutes on each side. Fry the chicken in 2 portions.
Remove the chicken from the pan and leave to rest for 5 minutes. Cut the meat into strips.
Puree the buttermilk, garlic and anchovies with the hand blender or in the food processor.
Make ribbons from the celery with a peeler.
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.
Sprinkle with the crunchy chicken skin, chives, capers and some of the drained candied lemon slices.