Ingredients
6-8 Chicken thigh fillets
4 tablespoons of wholemeal flour
1.5 teaspoons of dried thyme
Teaspoon of salt
Ground black pepper
Rapeseed oil
2 Romaine lettuces
Celery
Cucumber
Parmesan shavings
Croutons*
For the Dressing
3 tablespoons of Low fat or 0% natural yoghurt
2 teaspoons of Dijon mustard
1 tablespoon of white wine vinegar
Salt and pepper
1 crushed garlic clove
Method
Begin by putting the flour, thyme, salt and pepper on to a plate and mix. Now dust each of the chicken thighs in the flour mixture. Heat a frying pan with 2-3 tablespoons of rapeseed oil. When hot add the thigh laying them flat, and place gently into the oil. Leave these to fry for 6-8 minutes (turn half way). Now you can get on with building the salad, tear or cut up the lettuce and cucumber and celery – I like a green salad as the freshness works well against the mustard dressing and crispy chicken. Toss the green elements of your salad into a large salad bowl, now you can start to mix the dressing, place all the ingredients into a pot/cup (whatever is to hand) and mix well. Now check the chicken, the outside should be crispy and the inside should be succulent and juicy. Sprinkle your parmesan shavings and croutons on to the salad and add the chicken thighs. Generously slather the salad in the golden dressing and take the table. Note: If for picnic wrap chicken into foil, and put salad into large Tupperware, keeping dry ingredients and dressing separate, as this will spoil the leaves. Once you arrive at your picnic spot, build salad as above.
