Chicken, Tomato and Red Pepper Salad with a Tomato Dressing (4)

Usually I poach chicken in lemon juice and olive oil because it ends up beautifully moist – simply place the chicken breast on a piece of aluminum foil on a baking tray, pour over the lemon juice and oil, season and seal up. I took a shortcut and used a jar of red peppers but you could always roast your own. The tomato dressing makes a nice change. Perhaps serve some new potatoes on the side.

Arugula – enough to cover the plate you are serving the salad on

1 large chicken breast – poached and cut into thin slices

10 oz. baby tomatoes – halved

1 x 12oz. jar of roasted peppers – cut into strips

Parsley for sprinkling over


1 beefsteak tomato – roughly chopped

1 large clove of garlic – roughly chopped

1 teasp. Dijon mustard

1 1/2 tbsp. olive oil

1/2 tbsp. red wine vinegar

Place all ingredients in a food processor and puree. Season with salt and freshly ground pepper. Dilute with water if necessary


Subscribe to our new recipes and newsletter

Holler Box