| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Skinned and boned chicken breasts |
|
|
Zest and juice of 3 limes or 2 lemons |
|
|
Good pinch of turmeric |
| 25 |
g |
Butter |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Runny honey |
| 2 |
ts |
Fresh thyme or 1 tsp dried |
| 2 |
ts |
Fresh mint of 1 tsp dried |
|
|
Salt and ground black pepper |
| 25 |
g |
Flaked almonds |
|
|
Lots of crisp salad leaves; (e.g. Exofic, |
|
|
; Mesclun, Barbeque) |
INSTRUCTIONS
Thinly slice the chicken breasts and pour over the lime juice and
zest.
Marinate overnight. Turn occasionally.
Melt the butter in a saut. pan, add 2 tablespoons of olive oil and
saut. the chicken slices over a high heat.
When almost cooked, add the turmeric, thyme, mint, seasoning and
honey. Simmer for 1 minute.
Allow to cool slightly. Scatter over the salad leaves.
Mix together the remainder of the lime juice and olive oil and
drizzle over the salad.
Dress with toasted almonds.
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