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Black Salt Chicken Salad

Funky black salt on chicken looks kinda’ cool.

November 4, 2016

Black Salt Chicken Salad

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Black Salt Chicken Salad

ingredients for six
italian salad

1.25kg royal blue potatoes
extra virgin olive oil
600gm roma tomatoes
200gm flat pancetta
300gm sugar snap peas or snow peas
4 x spring onions
vegetable oil
salt and pepper

basil dressing

15gm fresh basil leaves
125gm whole egg
mayonnaise

black salt chicken

900gm chicken breast
1½ to 2tsp black salt flakes
⅛ to ¼ tsp cracked black pepper

method

  • Preheat oven to 200ºC. Pre-heat potato roasting tin in oven.
  • Prepare components for Italian salad. Cut unpeeled potatoes into 2cm chunks. Add to boiling salted water and simmer for 6 minutes. Drain, shake pan to roughen edges of potatoes and toss with 1 teaspoon salt. Pour 2 to 3 tablespoons oil into hot roasting dish and carefully toss in potatoes. Roast for about 50 minutes, until crisp and golden. Remove and cool slightly.
  • Cut tomatoes into 4 to 6 wedges and toss in bowl with 2 tablespoons olive oil and season with salt and pepper. Place cut side up on non-stick paper lined baking tray. Roast for 30 minutes, until slightly shrunken.
  • Remove rind from pancetta, discard. Cut pancetta in ½ cm dice. Place large frying pan over medium heat. Fry pancetta with 2 teaspoons olive oil tossing occasionally for a few minutes, until crisp. If smoking, turn heat down. Remove pancetta, leaving oil in pan and place on kitchen paper. Set pan aside retaining fat to cook chicken later.
  • Remove string and stalks from sugar snap peas. Plunge into salted boiling water for 1 minute. Remove and place into iced water to halt cooking. Drain when cold.
  • Very finely slice white and green parts of spring onion to yield about 1½ cups. Place in large bowl and add pancetta and sugar snap peas,
    keeping each component in a separate pile.
  • To make basil dressing, roughly chop basil leaves. Place in jug with mayonnaise and ¼ cup warm water. Process using stick blender, until basil is well chopped and dressing is drizzling consistency.
  • To prepare chicken, cut each breast on a 45º angle into 4 x 1½cm thick medallions. Combine salt flakes with pepper and plain flour in shallow container. Just before cooking, lightly coat each piece of chicken.
  • Heat reserved pancetta fat in frying pan plus olive oil to a depth of ¼cm over medium high heat. In batches, fry floured chicken for 1 to 2
    minutes each side, depending on thickness, until lightly browned and just cooked. Rest on warm covered plate for 5 minutes.
  • Meanwhile, toss warm potatoes with pancetta, sugar snap peas and spring onions.
  • To serve place chicken on plate and pile potato salad with roasted tomatoes in layers on top. Drizzle with basil mayonnaise.
  • Serve immediately.

cooks notes

  1. Salad is best served warm to bring out all flavours especially the basil, but can be served cold if wished.
  2. Ensure potatoes are well browned by having the top and base elements on in oven.
  3. Use a quality whole egg mayonnaise such as S&W from supermarkets.
  4. Flat pancetta can be purchased at delicatessens or good continental butchers, bacon can be substituted if pancetta unavailable.
  5. Use veal escalopes or pork fillet in place of chicken.
  6. Use regular salt (salt flakes) with chilli flakes to coat chicken for a version with a bit of a kick.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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