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    You are in: Home / Recipes / Chicken Salad With Roasted Peppercorn Dressing Recipe
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    Chicken Salad With Roasted Peppercorn Dressing

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    English_Rose's Note:

    The zip and zing of a roasted peppercorn and parmesan dressing brings Merrilees Parker’s humble chicken salad to life. From Market Kitchen.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the dressing

    For the rustic croutons

    Directions:

    1. 1
      For the chicken: heat a large non-stick frying pan with the light olive oil. Fry the prosciutto slices for 3-4 minutes, or until crisp and golden-brown. Remove and drain on kitchen paper, reserving the oil in the pan.
    2. 2
      Season the chicken fillets with salt and drizzle over some olive oil. Return the pan used to cook the prosciutto to the heat and fry the chicken fillets for 2-3 minutes on both sides, or until cooked through. Set aside.
    3. 3
      For the dressing: toast the peppercorns in a dry hot frying pan for about a minute until they become aromatic, shaking the pan frequently to prevent the peppercorns from burning.
    4. 4
      Roughly crush the peppercorns using a pestle and mortar, then transfer to a mixing bowl.
    5. 5
      Add the parmesan, grated garlic and lemon zest to the bowl with the peppercorns, then squeeze in the lemon juice and add the oil. Whisk until well combined, then season to taste with a pinch of sea salt.
    6. 6
      For the rustic croutons: heat the olive oil in a large frying pan. Add the herbs and garlic and cook for about 30 seconds, or until aromatic, then add the stale bread cubes and a good pinch of sea salt. Toss well and fry for 1-2 minutes, or until crisp and golden-brown all over. Drain well on kitchen paper.
    7. 7
      To serve, place the lettuce leaves into a large mixing bowl. Pour over the roasted peppercorn dressing and toss until all the leaves are well coated. Add the rustic croutons and mix again. Divide among four serving plates, then top each serving with three mini chicken fillets and finish with a couple of slices of crisp prosciutto.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Salad With Roasted Peppercorn Dressing

    Serving Size: 1 (53 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 336.6
     
    Calories from Fat 288
    85%
    Total Fat 32.0 g
    49%
    Saturated Fat 5.0 g
    25%
    Cholesterol 3.3 mg
    1%
    Sodium 66.5 mg
    2%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 5.7 g
    22%
    Sugars 0.1 g
    0%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    prosciutto

    chicken fillets

    baby leaf lettuce

    thyme

    rosemary

    ciabatta

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