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About this recipe:
Try this all-time favourite with a home-made white wine vinaigrette.
2 skinless chicken breast fillets (about 300g)
oil for brushing
1 large head romaine lettuce
4 plum tomatoes, cut into wedges
150g thinly sliced ham
125g thinly sliced Swiss–style cheese
3 medium eggs, hard–boiled, thinly sliced
White wine vinaigrette
3 tablespoons (45ml) olive oil
2 tablespoons (30ml) white wine vinegar
1 teaspoon Dijon mustard
1⁄2 teaspoon caster sugar
salt and freshly ground black pepper
- Preheat grill or barbecue to medium–hot. Brush chicken with oil; cook about 5 minutes each side or until cooked through. Let stand 5 minutes; slice thinly.
- Tear lettuce leaves into small pieces. Arrange on a large platter. Top with chicken, tomatoes, ham, cheese and eggs.
- To make vinaigrette, whisk oil, vinegar, mustard and sugar until combined. Drizzle salad with vinaigrette and season with black pepper.
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