Chicken piccata salad with grape dressing
Serves 12 | prep 40 mins | total time 55 mins
Chicken piccata salad with grape dressing
Subscribe to Sainsbury's magazineServes 12 | prep 40 mins | total time 55 mins
Rate
Nutritional information (per serving)
Calories
229Kcal
Fat
6gr
Saturates
1gr
Carbs
15gr
Sugars
3gr
Fibre
2gr
Protein
20gr
Salt
0.7gr
Rate
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
- olive oil, for frying
- 70g wild rocket
- 2 level tbsp tiny capers, drained
- 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
- 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.
-
Tip Piccata 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.
