It’s nearly summer here in the northern hemisphere, so it’s time to try out some more salads! Especially after my trips to mainland Europe where the food can be rather heavy.
Ingredients – serves 2 people
400g chicken thighs
2 tbsp Dijon mustard
1 tbsp olive oil
1 tsp dried oregano
1 head of sweet cos lettuce
1 serving fresh mozzarella balls
10-15 cherry tomatoes
Handful of sweet basil, roughly chopped
Extra olive oil
Dash of apple cider vinegar, or balsamic
Pre-heat oven to 180°C. In a small bowl, mix together the olive oil, mustard and oregano. Coat the chicken with this mixture, place into an oven proof dish and bake for 30 minutes.
Meanwhile chop the lettuce and cucumber and place into a salad bowl. Halve the cherry tomatoes and add to the bowl with the mozzarella balls and roughly chopped basil. Drizzle with a little bit of olive oil and vinegar and toss to mix.
Serve the salad and the chicken together. Obviously.