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    Spanish Chicken And Currant Salad

    Spanish Chicken And Currant Salad

    1. 40 g Baby Cos Lettuce Leaves
    2. 0 Red Wine Vinegar - PANTRY ITEM
    3. 5 g Parsley
    4. 1 Clove Garlic
    5. 2 Each Extra Virgin Olive Oil - PANTRY ITEM
    6. 1 Each Tomatoes
    7. 1 Each Eschalot
    8. 1 tbsp Currants
    9. 150 g Chat Potatoes
    10. 150 g Free Range Chicken Breast Fillets
    11. 1 tbsp Chicken Spice-Mix
    12. 0 Salt & Pepper - PANTRY ITEM
    1. 80 g Baby Cos Lettuce Leaves
    2. 0 Red Wine Vinegar - PANTRY ITEM
    3. 10 g Parsley
    4. 1 Clove Garlic
    5. 3 Each Extra Virgin Olive Oil - PANTRY ITEM
    6. 1 Each Tomatoes
    7. 1 Each Eschalot
    8. 2 tbsp Currants
    9. 300 g Chat Potatoes
    10. 300 g Free Range Chicken Breast Fillets
    11. 1 tbsp Chicken Spice-Mix
    12. 0 Salt & Pepper - PANTRY ITEM
    1. 120 g Baby Cos Lettuce Leaves
    2. 0 Red Wine Vinegar - PANTRY ITEM
    3. 15 g Parsley
    4. 2 Clove Garlic
    5. 5 Each Extra Virgin Olive Oil - PANTRY ITEM
    6. 2 Each Tomatoes
    7. 2 Each Eschalot
    8. 3 tbsp Currants
    9. 450 g Chat Potatoes
    10. 450 g Free Range Chicken Breast Fillets
    11. 2 tbsp Chicken Spice-Mix
    12. 0 Salt & Pepper - PANTRY ITEM
    1. 160 g Baby Cos Lettuce Leaves
    2. 0 Red Wine Vinegar - PANTRY ITEM
    3. 20 g Parsley
    4. 2 Clove Garlic
    5. 6 Each Extra Virgin Olive Oil - PANTRY ITEM
    6. 2 Each Tomatoes
    7. 2 Each Eschalot
    8. 4 tbsp Currants
    9. 600 g Chat Potatoes
    10. 600 g Free Range Chicken Breast Fillets
    11. 2 tbsp Chicken Spice-Mix
    12. 0 Salt & Pepper - PANTRY ITEM
    1. 240 g Baby Cos Lettuce Leaves
    2. 0 Red Wine Vinegar - PANTRY ITEM
    3. 30 g Parsley
    4. 3 Clove Garlic
    5. 9 Each Extra Virgin Olive Oil - PANTRY ITEM
    6. 3 Each Tomatoes
    7. 3 Each Eschalot
    8. 6 tbsp Currants
    9. 900 g Chat Potatoes
    10. 900 g Free Range Chicken Breast Fillets
    11. 3 tbsp Chicken Spice-Mix
    12. 0 Salt & Pepper - PANTRY ITEM

    Prep:

    1. Cut chicken breast fillets in half horizontally.
    2. Quarter potatoes or halve the small ones.
    3. Peel and slice eschalot.
    4. Peel and crush garlic.
    5. Wash baby cos lettuce leaves.
    6. Wash and chop parsley.
    7. Wash and cut tomatoes into wedges.

    Method:

    1. Half cover potatoes with salted water and put on boil. Cook for 5-6 minutes until just tender. Drain.
    2. Heat a non-stick frying pan over a medium to high heat. Add chicken. (when cooking for six, add chicken in two batches). Cook for about 5 minutes on each side, or until cooked. Remove. Rest, loosely covered with foil.
    3. Heat olive oil in same frying pan over a medium to high heat. Add eschalot and remaining spice-mix, cook for 1-2 minutes, then add potatoes. Cook, stirring occasionally for about 8 minutes, or until browned and tender. Add garlic. Stir for 30 seconds. Season. Cool slightly.
    4. Rub chicken with olive oil and half the spice-mix. Season well with salt and pepper.
    5. Slice chicken and add to the cos lettuce, parsley, tomatoes,and currants in a bowl. Dress with oil and vinegar and season. Toss gently to combine. Serve.
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