Chicken Recipes

SWISS CHEESE, CHICKEN AND TONGUE SALAD

The rich sweet flavors of this salad marry well with the peppery watercress. A minted lemon dressing freshens the overall effect. Serve with new potatoes.

INGREDIENTS
2 free-range chicken breasts, skinned and boned
1/2 chicken bouillon cube
8 ounces sliced beef tongue or ham,
1/4 inch thick
8 ounces Gruyère cheese
1 red leaf lettuce
1 Boston or curly endive lettuce
1 bunch watercress
2 green apples, cored and sliced
3 stalks celery, sliced
4 tablespoons sesame seeds, toasted
salt, black pepper and nutmeg

DRESSING
5 tablespoons peanut or sunflower oil
1 teaspoon sesame oil
3 tablespoons lemon juice
2 teaspoons chopped fresh mint
3 drops Tabasco sauce

SERVES 4

1. Place the chicken breasts in a shallow saucepan, cover with 11/4 cups water, add the 1/2 bouillon cube and bring to a boil. Put the lid on the pan and simmer for 15 minutes. Drain, reserving the stock for another occasion, then cool the chicken under cold running water.

2. To make the dressing, measure the two oils, lemon juice, mint and Tabasco sauce into a screw-top jar and shake. Cut the chicken, tongue and Gruyère cheese into fine strips. Moisten with a little dressing and set aside.

3. Combine the salad leaves with the apple and celery, and dress. Distribute among 4 large plates. Pile the chicken, tongue and cheese in the center, sprinkle with toasted sesame seeds, season with salt, pepper and freshly grated nutmeg and serve.