Name: Grilled chicken with warm cos lettuce salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 3 slice multigrain bread (100g), cut into 3cm cubes; rice bran oil spray; 4 small leeks (800g), trimmed, halved lengthways; 300 gram chicken breast fillet, trimmed; 1 baby cos lettuce (185g), trimmed, quartered lengthways; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1/4 cup coarsely chopped fresh basil leaves; 1/4 cup coarsely chopped fresh flat-leaf parsley; 10 gram shaved parmesan; Buttermilk dressing; 1/4 cup (60ml) buttermilk; 3 teaspoon lemon juice; 2 teaspoon chopped fresh tarragon; 1 tablespoon chopped fresh chives; 1/2 clove garlic, crushed

Ingredients

3 slice multigrain bread (100g), cut into 3cm cubes

rice bran oil spray

4 small leeks (800g), trimmed, halved lengthways

300 gram chicken breast fillet, trimmed

1 baby cos lettuce (185g), trimmed, quartered lengthways

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1/4 cup coarsely chopped fresh basil leaves

1/4 cup coarsely chopped fresh flat-leaf parsley

10 gram shaved parmesan

Buttermilk dressing

1/4 cup (60ml) buttermilk

3 teaspoon lemon juice

2 teaspoon chopped fresh tarragon

1 tablespoon chopped fresh chives

1/2 clove garlic, crushed

Method

1.Preheat oven 200°C.

2.Place bread on a large oven tray in a single layer, spray with oil; bake for 10 minutes or until golden.

3.Cook leek in a medium pan of boiling water for 4 minutes or until just tender; drain.

4.Heat a lightly oiled grill plate (or grill or barbecue) over high heat; cook chicken for 3 minutes each side or until golden brown. Place chicken on an oven tray; cover with foil. Transfer to oven; bake for 15 minutes or until just cooked through. Rest for 10 minutes, then slice thickly.

5.Meanwhile, spray leeks and lettuce with oil; cook leeks on the grill plate for 3 minutes or until browned and the lettuce for 1 minute or until browned lightly, turning halfway through cooking time.

6.To make buttermilk dressing, combine ingredients in a small jug; season with pepper to taste.

7.Combine chicken in a bowl with rind, juice, basil and parsley.

8.To serve, top lettuce wedges with leeks and chicken mixture; sprinkle with croûtons and parmesan and drizzle with buttermilk dressing. Sprinkle with extra basil and parsley leaves, if you like.

You can substitute the leeks with green onions (scallions) or asparagus.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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