Special Occasions Recipes - Chicken Salad with Warm Lemon Hollandaise Recipe

Ingredients

Serves 4

• 75 kg/3 1/2 lb chicken, boned

• 1 frise lettuce, divided into leaves

• 375 g/12 oz new potatoes, cooked

• 8 plum tomatoes, skinned and sliced

• 1 onion, cut into wedges and griddled until tender

• 175 g/6 oz asparagus, steamed until tender

• 125 g/4 oz green beans, cooked

• 1 bunch of radishes, sliced

• 1 bunch of flat leaf parsley, chopped

• sea salt and pepper 

Lemon hollandaise:

• 175g /6 oz unsalted butter

• 2 large egg yolks

• 1 teaspoon Dijon mustard

• 4 tablespoons lemon juice

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Method:

1. Heat a griddle pan or nonstick frying pan, put on the chicken, skin side down first, and cook for 20 minutes on each side.

2. The outside of the chicken should be beautifully charred when cooked. To test that it is cooked through, insert a sharp knife into the thickest part of the thigh - the juices should run clear.

3. Meanwhile, line a large serving platter with lettuce leaves, then arrange the potatoes, tomatoes, onion, asparagus, beans and radishes on top.

4. To make the hollandaise, melt the butter slowly in a small saucepan. Using a food processor or hand-held blender, process the egg yolks, mustard and lemon juice until smooth.

5. With the machine still running, slowly pour in the butter. Season with salt and pepper, then pour the sauce into a small bowl and place it in a bain marie, or over a saucepan of warm water, so that it keeps warm.

6. Remove the chicken from the heat, place on a carving board and slice thinly. Arrange the chicken over the salad and season.

7. Sprinkle with the chopped parsley and spoon over the hollandaise sauce.