Camembert Chicken Salad

Ingredients

For Chicken

• 2 chicken breast
• 250g of camembert cheese
• 30g dried cranberries
• 100g red grapes
• 20g sesame seeds
• 80g mixed leaf salad
• oil for greasing

For chicken seasoning

• 1 tsp ground paprika
• 1 tsp hot paprika
• 1 tsp curry powder
• 1 tsp dried garlic
• salt, for taste
• ground pepper, for taste

For Dressing

• 3 tsp English mustard
• 3 tbsp honey
• 3 tbsp olive oil
• 1 tbsp lemon juice

Additionally

• 2 regular sandwich banquettes

Method

Let’s start quickly with dressing.

In a small bowl combine mustard, honey, olive oil and lemon juice and leave for later.

Fry sesame seeds on a hot dry pan for a minute or two, then transfer into a bowl and set aside.

Wash the chicken breasts, drain and dice them into bite-size cubes. Place into a bowl.

Add seasonings (ground paprika, hot paprika, curry powder, dried garlic, salt and pepper) and mix them together so that every piece of chicken is covered.

In a pan heat the oil, add the chicken and fry over medium-high heat for about 5 to 6 minutes, stirring all the time.

Meat needs to be well-fried on all sides.

When ready transfer into a bowl with sesame seeds and mix together to cover evenly.

In the meantime let’s prepare crusty bread.

Heat the oven to 200C.

Cut the baguettes into slices and place them on a baking tray.

Bake for about 6-8 minutes at 200C until brown and crunchy.

Grease a small frying pan with oil and heat it. Place the Camembert cheese and fry it over medium-high heat on both sides for about 2 minutes each side.

Transfer Camembert to a chopping board and leave to set for a while, then cut into slices.

Let’s finish with salad.

Arrange mixed salad into two plates.

Add chicken and sliced Camembert cheese.

Halve grapes and scatter around with cranberries on a plate.

Drizzle with a dressing prepared at the beginning and your salad is ready!

Serve with crusty bread and enjoy!