Chicken, bacon and potato salad with buttermilk and herb dressing
An easy American-style salad (they do love a buttermilk dressing). You can add sliced avocado and halved cherry tomatoes if you want and I sometimes add chopped cornichons to the dressing.
Ingrediënten
FOR THE DRESSING
- 375 ml 13fl oz buttermilk
- 6 tbsp double cream
- 1 garlic clove crushed
- 4 spring onions finely sliced
- 2 tbsp chervil leaves or parsley leaves if you can’t find chervil, finely chopped
- salt and pepper
FOR THE SALAD
- 500 g 1lb 2oz baby waxy potatoes
- 10 g ¼oz unsalted butter
- 4 skinless boneless chicken breasts
- 3½ tbsp olive oil
- 200 g 7oz green beans, topped
- 9 thick rashers of good-quality streaky bacon smoked or unsmoked
- 300 g 10½oz cos lettuce, leaves separated and torn
Instructies
- For the dressing, mix everything together, season well and put it in the fridge until you need it.
- Try to cook everything else so that all the ingredients are still warm at the same time.
- Boil the potatoes until tender, drain, return to the pan, add the butter, season and cover until needed.
- If the chicken breasts are particularly thick, cut them in half horizontally.
- Using 2 tbsp of the oil, brush them on each side and season.
- Heat a griddle pan until hot and cook the chicken for about three minutes, turning once (and moving the chicken round the griddle so that no pieces are cooking in the cooler patches).
- Season.
- Reduce the heat and cook for another two minutes, or until the chicken is cooked through (but not overcooked, it should still be moist).
- Steam the beans over boiling water until al dente and fry the bacon in the remaining oil until just crisp, then cut each rasher in half.
- Cut the chicken breasts – at an angle – into broad slices.
- Halve the potatoes and gently toss them, the lettuce and the beans together with a little of the buttermilk dressing, then put the chicken and bacon on top and drizzle over the rest of the dressing.
- Serve immediately.
