Grilled chicken with herb-crushed potatoes & creamy lettuce salad

Flattening and and grilling chicken breasts are great way to give them some extra ooomph. I like to then use them as a plate and pile delicious things on top of them. Flatten your chicken by placing it between sheets of greaseproof paper and bashing un-judiciously with a rolling pin.

I love this way of eating new potatoes, you’re not quite mashing them, just increasing their surface area for absorbing for other flavours.

ingredients

serves 2

• 2 small chicken breasts, butterflied and flattened until ½ cm thick
  2 tsp olive oil
  Zest of 1 lemon and juice of ½ 
  2 tbsp thyme leaves
  For the potatoes
  300g new potatoes, big ones cut into even-sized chunks
  75g fresh or frozen & defrosted peas
  40ml olive oil
  1 tbsp white wine vinegar
  A big handful mint leaves and/or parsley and/or dill
  Salad
  1 heaped tsp dijon mustard
  1 tbsp creme fraiche or thick Greek yoghurt
  Juice of ½ lemon (using lemon, above)
  A pinch of white sugar
  2 tbsp olive oil
  125g mix of leaves such as romaine, baby gem, watercress, butterhead, rocket

instructions

In advance: Marinate the chicken breasts and pop them in the fridge. 
Pre-cook the potatoes and re-heat by submerging in boiling water later. 
Prepare the salad + dressing.

Place the potatoes in a pan and cover with plenty of cold water and a little salt. Bring to the boil and cook for 12-15 minutes until tender, adding the peas for the final 3  minutes.

Spread out the chicken breasts, and rub with a few teaspoons of olive oil. Zest over the lemon and sprinkle with the thyme leaves. Season lightly. If doing this in advance, cover with clingfilm and pop in the fridge.

Meanwhile, prepare the salad dressing at the bottom of a bowl by whisking everything together and seasoning well. Sit the salad leaves on top so they’re ready for later.

Once the potatoes are tender, drain, transfer to a bowl and use a potato masher to gently crush/split them. You’re not looking to completely flatten, just increase their surface area. Stir in the remaining 40g oil, vinegar and the herbs. Season generously and keep warm (or allow to cool, either delicious).

Heat up a griddle pan or heavy based frying pan until super hot. Cook the chicken breasts, one at a time, for 2-3 minutes on each side until char marks appear and just they’re cooked through,. 

 Transfer to plates and squeeze over the ½  lemon juice. Pile the potatoes and peas on top, toss the salad and serve.