Burnt Brussel Sprout and Chicken Salad
Author Notes: Chicken salad but not as you know it. —Merowyn
Serves 2
- 10 Brussel Sprouts cut in half
- 2 pieces Sourdough Bread torn into crouton pieces
- 1 Chicken Breast
- handfuls Finely shaved Fennel
- Fresh Dill
- 1 tablespoon Capers
- splashes Lemon
- splashes Olive Oil
- Sea Salt
- A few Cucumber slices
- In a hot pan ad some oil and cook sprouts until slightly burnt, season. In the same pan add a little more oil, add the croutons and cook until golden.
- Baste chicken in a little oil and lemon juice. Heat a griddle pan and cook, when done shred chicken and set aside.
- To assemble salad add everything into a bowl or arrange on a plate. Dress with a drizzle of olive oil and a squeeze of lemon.
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