13 April 2011

Encrusted Chicken Salad

Okay, so the name of this dish is kind of offputting. I apologize. As you may have noticed from the looooong break in posting, things have been getting a little out of hand here in Korea, what with pests infesting my apartment and suddenly becoming part of a social circle. (The two are not related.) I'm so out of it that I made an awesome sweet & spicy enchilada dish last night, hoping to start a new phase of tweaking my original meal, and completely forgot to photograph it. Just this morning I had to leap into action when I realized that Tom had pretty much started a flood in our kitchen and then left for the gym.

My point is that I'm sorry for both the unexplained hiatus and the name of this dish. But it is crusty chicken! And it's actually really easy and really nice! After a weekend of excess, a simple chicken salad with blue cheese and the world's easiest vinaigrette was perfect.

Encrusted Chicken Salad
Serves 2

2 chicken breasts
3 tablespoons flour
1 tablespoon chilli flakes
2 portions salad leaves
1/2 cup blue cheese
1 tablespoon each oil, balsamic vinegar, honey, mustard

Put the flour and chilli flakes in a plastic bag and season. Drop the chicken breasts into the bag and shake vigorously until the chicken is heavily coated in flour. Carefully remove to a baking tray and bake at 180 degrees (360 Fahrenheit) for ten minutes.

Turn the chicken on to the other side and pour over a tablespoon of oil. Roast at 200 degrees (390 Fahrenheit) for fifteen to twenty minutes. The chicken should feel a little soft and uncooked, but if you cut it open it will reveal itself to be fully cooked and moist. It's pretty amazing.

In the meantime, wash and prepare the salad leaves. Crumble blue cheese on to the plates of those interested in blue cheese.

Whisk together the oil, vinegar, honey and mustard.

Place the chicken on top of the salad and drizzle with the dressing. Serve.