Chicken Salad with Hazelnut Dressing Recipe

4      Reviews by:    Bobbie Watts   Chicken Salad with Hazelnut Dressing Recipe is a warm salad which combines pan-fried chicken with a salad of baby spinach, cherry tomatoes and spring onions drizzled with a dressing of olive oil, hazelnut oil, wine vinegar, garlic and fresh herbs. Food Category:    Chicken and Fowl Cuisine Origin:    Southern    Servings: 4 Calories: 580 per serving Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   10 Minutes Total Time:   20 Minutes

INGREDIENTS

• 3 tbsp olive oil
• 2 tbsp hazelnut oil
• 1 tbsp white wine vinegar
• 1 garlic clove, crushed
• 1 tbsp chopped fresh mixed herbs
• 8 oz baby spinach leaves
• 9 oz cherry tomatoes, halved
• 1 bunch spring onions (scallions), chopped
• 2 chicken breast fillets, skinned and cut into thin strips
• salt and ground black pepper

DIRECTIONS

• First make the dressing. Place 2 tbsp of the olive oil, the hazelnut oil, vinegar, garlic and herbs in a small bowl and whisk together until thoroughly mixed. Set aside.
• Trim any long stalks from the spinach leaves, then place in a large serving bowl with the tomatoes and spring onions, and toss together to mix.
• Heat the remaining 1 tbsp olive oil in a large frying pan, add the chicken and fry over a high heat for 7 to 10 minutes, or until cooked through and lightly browned.
• Scatter the chicken pieces over the salad, give the dressing a quick whisk to blend, then drizzle it over the salad and gently toss all the ingredients together to mix. Season to taste and serve immediately.

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