Daylesford Orchard Salad with Flat-Iron Chicken
For the Chicken
- 4 chicken breasts (about 160g each)
- 3 garlic cloves, crushed
- 40ml olive oil
- juice of 1/2 a lemon
- salt and pepper
For the salad:
This is a recipe that has been on our menu at Daylesford for many years, we often serve the salad as it is, with the chicken as an optional add on. The candied pecans provide a delicious crunch, while the apple and dressing a subtle sweetness. A perfect dish while the kale season lasts. You can also find this recipe in Nurture, a book by Daylesford’s founder Carole Bamford.
METHODDIFFICULTY: Easy 30 MINS
Lay the chicken breasts between two sheets of cling film and gently flatten using a meat tenderiser or rolling pin. Put the chicken into a dish and rub with garlic and olive oil, then season with salt and pepper. Cover and leave in the fridge to marinate for as long as possible (ideally overnight). Remove the chicken from the fridge and bring to room temperature before cooking.
Pre-heat the oven to 180°C/gas 4.
Soak the pecans in warm water for 10-15 minutes, then drain and pat dry with kitchen paper. Mix together the sugar, cayenne pepper and a pinch of salt in a small bowl and toss in the dried pecans. Place the nuts on a small baking tray lined with baking parchment and bake int he oven until the sugar is lightly caramelised and the pecans are golden, about 5-10 minutes, then leave to cool.
Pre-heat a ridged griddle pan and cook the flattened chicken breasts for about 5 minutes each side until cooked. Squeeze over the lemon juice and leave to rest while you assemble the salad.
Whisk together the vinegar, olive oil, mustard and honey and check for seasoning. Toss the kale with the dressing and then mix in the apple batons and candied pecans. Serve with the rested chicken breasts.