Grilled Chicken Salad with Truffle Oil

Name: Grilled Chicken Salad with Truffle Oil
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; lemon wedges, to serve; 2 large red peppers; 5 tablespoons olive oil; 125 g/4½ oz finely sliced coppa di Parma (or pancetta coppata or pancetta stesa); 450 g/1 lb new potatoes; 4 skinless, boneless free-range chicken breasts, each cut into 4; 4 skinless, boneless free-range chicken breasts, each cut into 4; 2 tablespoons black kalamata or Niçoise olives, pitted; 2 tablespoons black kalamata or Niçoise olives, pitted; 4–5 tablespoons white truffle oil; 1 tablespoon lemon juice; 125 g/4½ oz finely sliced coppa di Parma (or pancetta coppata or pancetta stesa); 125 g/4½ oz finely sliced coppa di Parma (or pancetta coppata or pancetta stesa); 5 teaspoons capers, soaked in cold water for 30 minutes and then squeezed; about 200 g/7 oz rocket

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

You will need four long wooden skewers for this recipe. Soak them in water for half an hour or so before use, to prevent them burning on the grill.

Ingredients

4 skinless, boneless free-range chicken breasts, each cut into 4
5 tablespoons olive oil

Lunch
Main course
Gluten-free

Method

Thread the chicken pieces on to the soaked skewers, rub with 3 tablespoons of the olive oil and season with salt and pepper.

Put the red peppers under a hot grill, turning them occasionally, so that the skin starts to blister and blacken all over. When they are charred, put them into a bowl and leave to cool for about half an hour. Remove the skin, which should now come off easily, and