The idea of this dish is to cover a chunk of toasted ciabatta with baby leaf salad, add a piece of grilled chicken escalope and finish off with a good dollop of mustard mayonnaise. Delicious! Happy munching.
Serves 4
4 large boneless, skinless chicken breasts
4 tbsp olive oil
2–3 tbsp Dijon mustard
1 garlic clove, crushed
1 ciabatta loaf
1 tsp lemon juice
snipped fresh chives, to garnish
salt and freshly ground black pepper
for the salad
50g (2oz) baby spinach leaves
1 bunch watercress, large stalks removed
½ small radicchio
4 tbsp mayonnaise
1 tbsp Dijon mustard
Step one Place the chicken breasts one at a time between two large sheets of cling film and beat out gently with a rolling pin until they are about 0.5cm (¼in) thick and have almost doubled in size.
Step two Mix 3 tablespoons of the oil with the mustard and crushed garlic. Brush some of this mixture over both sides of the chicken, season with salt and pepper and set to one side.
Step three For the salad, place the prepared leaves in a bowl and lightly toss together. Mix the mayonnaise with the mustard. Set aside with the salad.
Step four Cut the ciabatta in half lengthways as if you were going to make a sandwich and then across to make four chunky pieces. Place cut-side down on the barbecue and leave for a couple of minutes until lightly toasted. Remove and set aside.
Step five Barbecue the chicken over medium-hot coals for about 3 minutes on each side until golden on the outside but still juicy in the centre.
Step six Whisk the rest of the olive oil, the lemon juice and some salt and pepper into the remaining mustard mixture. Add to the salad leaves and toss together lightly.
Step seven Place a piece of ciabatta on each plate and spread over a little mustard mayonnaise. Sprinkle over a few leaves, then put the chicken on top, followed by more leaves. Add another dollop of the mustard mayonnaise and sprinkle with a few snipped chives. Serve the awaiting munchers.