Chestnut & Chicken Salad

Courtesy of Barbara Northwood, Food Editor, Woman's Day.

2 cups (280g) chestnuts
2 bacon rashers, chopped
2 single chicken breast fillets
1 yellow capsicum
1 red capsicum
1 bunch rocket
1/4 cup chopped fresh parsley
cos lettuce leaves to serve

1/4 cup olive oil
1/4 cup light sour cream
3 tsp grain mustard
1 tsp lemon juice
1 tsp sugar
1 tbs grated fresh parmesan cheese

  1. Cut a small cross in flat side of each chestnut. Place in a pan; cover with water, bring to boil. Simmer uncovered for 5 minutes.
  2. Remove chestnuts one at a time, and strip inner and outer skin.
  3. Cook bacon and chestnuts in a fry pan until bacon crisps; drain on absorbent paper.
  4. Add chicken to pan. Cook on both sides until cooked through. Cut into 1 cm wide slices.
  5. Cut capsicum into strips.
  6. Dressing: Combine ingredients in a jar; shake well.
  7. Combine chestnut mixture, chicken, capsicum strips, rocket, chopped parsley and dressing in a bowl.
  8. Serve on cos lettuce.


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