Looking for a light dinner tonight? Our Chicken, Basil and Rocket Salad is fresh and tasty. Pair it with a glass (or two) of white wine, and your job is done.
This recipe works well for lunch, dinner, or even supper. Fresh basil is the key here – it can turn any boring meal into something a bit special. I’ve started growing my own to cut down on costs. The dressing saves well just as long as you keep it in the refrigerator.
Serves: Two
Time: 35 minutes
Ingredients
Parmesan Chicken
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon chopped fresh thyme
- 2 boneless, skinless chicken breast halves, pounded to one-inch thickness
- 1/4 teaspoon sea salt
- 1/4 ground black pepper, grated
- 3 tablespoon Parmesan cheese, grated
Creamy Basil Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup fresh basil leaves
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon sea salt
Rocket Salad
- 2 large celery stalks, sliced
- 1 Granny Smith apple, cored and cut into 1/2-inch pieces
- 2 generous handfuls of rocket, packed
Method
To cook chicken, preheat oven to 200°C and line a baking sheet with baking paper.
In a small bowl, mix together oil, mustard and thyme. Season chicken breasts with salt and pepper. Brush mustard mixture onto each chicken breast and press on the Parmesan so it sticks. Bake chicken for about 15 minutes until it’s cooked through. When finished, set aside to cool. When ready, cut chicken into bite-sized pieces.
While chicken is in the oven, add the dressing ingredients to a food processor or blender and mix until smooth. Cover and refrigerate until ready to use.
Assemble salad in a large bowl and toss with dressing to coat. Serve immediately.
Related articles:
Steak and Rocket Salad
Chicken and Tarragon Salad
Asian Chicken Salad
