Author Notes
Chicken salad but not as you know it. —Merowyn
Ingredients
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10
Brussel Sprouts cut in half
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2 pieces
Sourdough Bread torn into crouton pieces
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1
Chicken Breast
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Handful
Finely shaved Fennel
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Fresh Dill
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1 tablespoon
Capers
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Splash
Lemon
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Splash
Olive Oil
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Sea Salt
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A few Cucumber slices
Directions
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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.
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Baste chicken in a little oil and lemon juice. Heat a griddle pan and cook, when done shred chicken and set aside.
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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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