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Chicken piccata salad with grape dressing
Serves: 12
Prep time: 40 minsTotal time: 
Recipe photograph by Karen Thomas
Chicken piccata salad with grape dressing
Recipe by Lorna Wing
Serves: 12
Prep time: 40 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
229Kcal
Fat
6gr
Saturates
1gr
Carbs
15gr
Sugars
3gr
Fibre
2gr
Protein
20gr
Salt
0.7gr
Lorna Wing
The original pioneer of luxury glam party food in the UK, Lorna is now a food consultant and writer whose delicious food never fails to impress. Her sachertorte wedding cake recipe, featured in the magazine in 2000, is our second most popular recipe ever.
See more of Lorna Wing’s recipes
Lorna Wing
The original pioneer of luxury glam party food in the UK, Lorna is now a food consultant and writer whose delicious food never fails to impress. Her sachertorte wedding cake recipe, featured in the magazine in 2000, is our second most popular recipe ever.
See more of Lorna Wing’s recipes
Ingredients
- 1kg salad or new potatoes
- 150g green seedless grapes
- 1 tbsp extra-virgin olive oil
- 2 tsp lemon juice
- 6 skinless chicken breast fillets
- 4 rounded tbsp French’s classic yellow mustard (or Dijon)
- 75g plain flour
- a drizzle of olive oil, for frying
- 70g wild rocket
- 2 level tbsp tiny capers, drained
Step by step
Get ahead
Make the dressing and cut the chicken into pieces the day before; chill. Cook, peel and slice the potatoes a few hours ahead. Cook the chicken up to an hour ahead
- Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10-12 minutes or until tender. Drain, allow to cool a little, then peel the skins from the potatoes (or you can leave them on if you prefer). Slice lengthways into three and return to the pan.
- For the dressing, put the grapes in a food processor and blitz for 1 minute on high to purée, then pass through a sieve set over a bowl to press out the juice. Discard the grape skins. Whisk the oil and lemon juice into the grape juice and season. Drizzle a little of the grape dressing over the potatoes and season lightly.
-
Cut each chicken breast fillet lengthways into 5-6 wide strips. Put the mustard in a large shallow bowl, add the chicken and season with salt and pepper. Sprinkle with the flour and toss to coat.TipPiccata is traditionally made with veal but chicken is the top US choice.
- Pour in enough olive oil to just cover the base of a large nonstick frying pan. Set over a moderate heat, add a third of the chicken strips and fry for 6-7 minutes, turning once. When golden and cooked through, transfer to a tray lined with kitchen paper to drain. Repeat with the remaining two batches of chicken strips.
- On a platter, arrange the potatoes and chicken strips with the rocket and capers. Drizzle over the remaining grape dressing and serve.