Chicken salad and garlic bread with cheese

Name: Chicken salad and garlic bread with cheese
Total time: 30 min
Yield: 4 people
Cuisine: Nordic
Ingredients: 500 g chicken fillet; 1 tsp coarse salt; 4 wholemeal pitta; 150 g Castello® Aged havarti sliced thinly; 2 small, chopped garlic cloves; ½ tsp flake salt; 400 g steamed green beans; 1 finely chopped red onion; 2 tsp finely grated lemon zest; 1 tbsp freshly squeezed lemon juice; 1 small, finely chopped garlic clove; ½ tsp sugar; ¼ tsp coarse salt; 100 g rinsed mixed baby lettuce leaves

Cook 30 mins 4 people

Summer-essence on a plate – our recipe for Chicken salad and garlic bread with cheese pairs fresh vegetables of delicate flavour with rich homemade dressing. Tenderised to a point of shredding, filleted chicken rest on a bed of mixed lettuce, green beans and red onion. Served with a side of hot garlic bread.

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Ingredients

Chicken salad

500 g chicken fillet
1 tsp coarse salt

Garlic bread

4 wholemeal pitta
150 g Castello® Aged havarti sliced thinly
2 small, chopped garlic cloves
½ tsp flake salt

Chicken salad, cont.

400 g steamed green beans
1 finely chopped red onion
2 tsp finely grated lemon zest
1 tbsp freshly squeezed lemon juice
1 small, finely chopped garlic clove
½ tsp sugar
¼ tsp coarse salt
100 g rinsed mixed baby lettuce leaves

Preparation

Chicken salad

1. Heat a grill pan until nice and hot – about 4 min. over a high heat.

2. Sear the chicken fillets for about 1 min. on each side. Then reduce to a medium heat, and cook for approx. 10 min. – turning occasionally.

3. Shred the cooked chicken using 2 forks and sprinkle with salt – if the chicken isn’t cooked through, you can give the shredded meat another 1-2 min. in the grill pan.

Garlic bread

4. Cut the pittas in half and stuff them with approx. 100g of thinly sliced havarti cheese.

5. Place the pittas on a baking sheet lined with parchment and bake for approx. 5 min. at 225°C.

6. Remove from the oven and rub each pitta with garlic.

7. Grate the remaining cheese and sprinkle on top of the pittas, season with salt and pepper and bake for another 5 min. at 225°C.

Chicken salad, cont.

8. Cut the beans into small pieces. Combine the onions, lemon zest, lemon juice, garlic, sugar and salt in a bowl.

9. Add the beans, lettuce leaves and shredded chicken and mix until everything is coated in dressing, then arrange in 4 bowls. Serve the chicken salad with the warm cheesy garlic bread.