RECIPES

Discover some of Marie’s favourite recipes, from new dishes to old family favourites, all lovingly prepared in Ondine cookware.

CHICKEN PAILLARD SUPER FOOD SALAD

INGREDIENTS

Serves 2 people

2 organic chicken breasts

Lettuce or seasonal greens

Chicory

Rocket

Microgreens

Pomegranate seeds

Pumpkin and sunflowers seeds

Avocado

Carrots

Fresh chives

Avocado oil

Salt/pepper to taste

For the dressing:

Extra virgin olive oil

Dijon mustard

Lemon juice

METHOD

Cover the chicken breast with a clean beeswax food wrap and pound with a rolling pin to flatten
Season the chicken with dried thyme and salt and pepper.
Heat the avocado oil in a hot pan, then sear the chicken for 3 mins each side or until cooked through then remove and cut into strips.
Assemble the salad with chopped seasonal lettuce, chicory, rocket, pomegranate seeds, pumpkin and sunflower seeds, fresh chives, microgreens, avocado, grated carrots and strips of the cooked chicken.
Drizzle with a homemade vinaigrette of olive oil, Dijon mustard and lemon juice.

Chicken cooked in the Platine Skillet pan