There are quite a few recipes for chicken and strawberry salad but I thought I’d add different dimension by making good old-fashioned salad cream; a savoury version of strawberries and cream! Most recipes for salad cream include olive oil. I don’t think its needed as the cream is already rich. (Serves 2).
Ingredients:
1 large skinless chicken breast
4 inch piece of cucumber cut into chunks
8 -10 strawberries, halved
Mixed salad leaves
1 tbsp balsamic vinegar
1 tbsp pomegranate molasses
1 tbsp pomegranate seeds
For the salad cream:
1 hard-boiled egg yolk, mashed
1 heaped tsp Dijon mustard
1/2 tsp caster sugar
75ml double cream
1tbsp white wine vinegar
Juice of half a lime
Salt and white pepper
Method
Ingredients:
1 large skinless chicken breast
4 inch piece of cucumber cut into chunks
8 -10 strawberries, halved
Mixed salad leaves
1 tbsp balsamic vinegar
1 tbsp pomegranate molasses
1 tbsp pomegranate seeds
For the salad cream:
1 hard-boiled egg yolk, mashed
1 heaped tsp Dijon mustard
1/2 tsp caster sugar
75ml double cream
1tbsp white wine vinegar
Juice of half a lime
Salt and white pepper
Method
- Put the strawberries in a bowl with the balsamic vinegar and leave to macerate for 30 mins.
- Poach the chicken breast until cooked through. Pat dry with kitchen paper and brush the top side with pomegranate molasses.
- Sear top-side down in a non-stick frying pan or grill pan until charred (no oil required). Cut into slices.
- Beat the double cream and mashed egg yolk together until it thickens (I used a stick blender). Mix in the lime juice, white wine vinegar, mustard and sugar and add salt and pepper to taste. If the salad cream is to thick, thin with a little cold water.
- Drain the strawberries reserving the juice.
- Assemble the salad, scattering over the pomegranate seeds and drizzle the reserved juice over.
- Serve with the salad cream.
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