GRILLED CHICKEN WITH WARM COS LETTUCE SALAD
SERVES 2 PREP 25 MINS COOK 35 MINS
3 slices multigrain bread, cut into 3cm cubes 4 leeks, trimmed, halved lengthways 300g chicken breast fillet, trimmed 1 baby cos lettuce, trimmed, quartered lengthways 2 tsp finely grated lemon zest 1 tbsp lemon juice ¼ cup chopped basil leaves ¼ cup chopped parsley 10g shaved parmesan cheese
BUTTERMILK DRESSING
¼ cup buttermilk 3 tsp lemon juice 2 tsp chopped tarragon 1 tbsp chopped chives ½ clove garlic, crushed 1 Preheat oven to hot, 200°C. 2 Place bread on an oven tray in a single layer and spray with oil. Bake for 10 mins or until golden. 3 Cook leek in a medium pan of boiling water for 4 mins or until just tender. Drain.
4 Heat a lightly oiled grill plate (or grill or barbecue) over high heat. Cook chicken 3 mins each side or until golden brown. Place on an oven tray and cover with foil. Transfer to oven. Bake for 15 mins or until just cooked through. Rest for 10 mins, then slice thickly.
5 Spray leeks and lettuce with oil. Cook leeks on the grill plate for 3 mins or until browned, and the lettuce for 1 min or until browned lightly, turning halfway.
6 BUTTERMILK DRESSING
Combine ingredients in a small jug. Season with pepper to taste.
7 Combine chicken with zest and juice, and half basil and parsley.
8 To serve, top lettuce wedges with leeks and chicken mixture. Sprinkle with croutons and parmesan and drizzle with buttermilk dressing. Sprinkle with extra basil and parsley.