This is simplicity personified, a marinated chicken breast, grilled and served up with a fresh salad. See if you can seek out mesclun leaves (they are darker – almost purple) and combine with various lettuce leaves, arugula (rocket) and baby spinach, along with some edible flowers (nasturtium, rocket flowers, chive flowers and suchlike). This will make such a pretty, yet simple and delicious dish – perfect for hot sunny days when you don’t want to be labouring in the kitchen, but instead outside, sipping on fine wine and enjoying our delightful climate.
150ml Jars of Goodness Passionfruit Vinaigrette
4 chicken breasts
Mixture of mesclun salad leaves and edible flowers
Marinate the chicken breasts in the passionfruit vinaigrette overnight.
The next day, heat your grill to the highest heat maximum possible. Remove chicken breasts from the marinade which you will reserve. Place the chicken breasts on a rack over a baking tray, and cook under the grill for 10 minutes each side. Alternatively you could fry the breasts on a griddle pan, just make sure it’s not too hot, because you don’t want to burn the exterior and be left with a raw interior! Meanwhile, pour the marinade into a saucepan and bring up to a rolling simmer for a few minutes, before pouring into a serving jug. Allow to cool whilst the chicken cooks.
Arrange your salad, and get creative – we used meslun, rocket, iceberg lettuce, edible flowers including nasturtium, chive flowers, rocket flowers, slice the avo and arrange it on the plate and finally add the chicken breast.
Serve with: St John’s Road Riesling or Miraval Rosé