Chicken piccata salad with grape dressing
- 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
- 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.