Herb and pepper chicken salad

Steaks of chicken breast, seasoned with sea salt and coarsely-ground black pepper, sprinkled with chopped fresh thyme, then fried gently in butter until golden on both sides.  I had some leftover duck breast, so tossed that in as well once the chicken was almost cooked.  Served with grated carrot and beetroot, shredded Little Gem, diced cucumber and sliced spring onions.

Served with a side dish of triple-cooked new potato chips and some herb-crusted roasted tomatoes

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