WARM SALAD OF CHICKEN AND HAZELNUTS WITH HAZELNUT DRESSING

  • WARM SALAD OF CHICKEN AND HAZELNUTS WITH HAZELNUT DRESSING

WARM SALAD OF CHICKEN AND HAZELNUTS WITH HAZELNUT DRESSING

Description

(to serve 8)

To shed hazelnuts of their skins, roast and while they are still warm place in a sieve, with a dry cloth over them and vigorously move them around.

INGREDIENTS

1-1.2kg chicken tenderloin
Hazelnut Marinade
2 tbsp finely chopped red onion
2 cloves finely chopped garlic
200g hazelnuts (lightly roasted and skinned)

assorted small salad greens (allow 2 small handfuls per person)
1/2 cup Italian parsley leaves
15ml (1 tbsp) grapeseed or light olive oil for cooking
flaky sea salt
freshly ground black pepper


METHOD

  • Slice chicken into slivers and remove the muscle which is the small white sinewy join in the tenderloin.
  • Pour half of the Hazelnut Marinade over chicken, refrigerate and marinate for two hours.
  • Toss salad greens with parsley and arrange on individual plates or on a large serving platter.
  • Drain chicken and discard marinade.
  • Place a heavy frypan onto a medium heat and add oil. When oil begins to sizzle add onion and garlic to frypan and cook till soft but not brown. Season to taste.
  • Pile chicken mixture onto salad greens.
  • Dress salad with remaining marinade.