Roasted Chicken Breast, Smoked Bacon, Green Bean and Dutch Cream Potato Salad
400gm skin on chicken breast
200gm smoked bacon rashers, julienned
200gm green beans, sliced
300gm Dutch cream potatoes, cooked and sliced
1 cup frisee or cress
1 golden shallot, finely sliced
½ cup mixed fresh herbs (parsley, fennel, basil,)
1tbs wholeseed mustard
30ml lemon juice
75ml olive oil
salt and pepper
Season the chicken breasts and fry in a hot pan until well coloured all over.
Transfer to a baking tray and roast in a 190°C oven for 12 minutes.
Remove from the oven and rest.
Fry the bacon until slightly crispy.
Blanch the beans in salted boiling water for two minutes and refresh in iced water. Drain.
Whisk together the mustard, lemon juice and olive oil.
Slice the chicken thinly and mix with the bacon, beans, potatoes, frisee, shallot and herbs, and dress with the mustard dressing.
Season with salt and cracked black pepper and transfer to a serving bowl.