Chicken Salad With Lamb S Lettuce
|Peeled cubed celeriac||3 1⁄2 Ounce|
|Chicken breasts||10 1⁄2 Ounce|
|Dijon mustard||1 Teaspoon|
|Honey vinegar||3 Tablespoon|
|Olive oil||3 Tablespoon|
|Curry powder||1⁄3 Teaspoon|
|Natural yogurt||1 Cup (16 tbs) (2 Pots)|
|Lambs lettuce||3 1⁄2 Ounce|
|Walnuts||12 , coarsely chopped|
Put the celeriac on a small dish with 2 tablespoons of water, cover and microwave on HIGH for 3 minutes.
Put the chicken breasts on to a dish, cover and microwave on HIGH for 3 minutes.
Mix together the mustard, vinegar, olive oil, curry powder and yogurt.
Add salt and pepper.
Peel the shallots and crush through a garlic press into the yogurt sauce.
Cut the celeriac into matchstick (julienne) strips and stir into the sauce.
Slice the chicken into thin strips, stir into the sauce and leave to cool.
Rinse the lamb's lettuce and pat dry on kitchen paper.
Garnish 4 plates with it.
Remove the olive pits (stones).
Spoon a portion of the chicken mixture on to each plate, sprinkle with chopped walnuts and garnish with black olives.