Chicory, Chicken, Apple & Walnut Salad

📝 Ingredients

• 300 g chicken breast (2 fillets of about 150 g each)
• 3 heads of chicory (about 125 g each)
• 1 crisp apple (about 180 g)
• ½ lemon (for the juice)
• 30 g walnut halves
• 40 g Mimolette
• 1 tsp olive oil (for cooking)
• 2 tbsp rapeseed oil + 1 tbsp white wine vinegar
• 1 tsp Dijon mustard + 1 tsp honey
• 5 g fresh chives
• Salt, black pepper

🍴 Utensils

• Frying pan
• Mixing bowl
• Whisk or fork
• Chopping board
• Knife
• Peeler

📖 Steps

1. If the chicken fillets are thick, slice into them horizontally and open them out like a book to get an even 1.5 cm thickness: they'll cook evenly without drying out. Season with salt and pepper on both sides.
2. Dry-toast the walnut halves in the frying pan over a medium heat for 2 to 3 min, stirring, until they smell nicely toasted, without letting them burn. Tip onto a plate and roughly chop once warm.
3. In the same pan, heat the olive oil over a medium-high heat and cook the chicken for 4 to 5 min per side without moving it, until nicely golden and no longer pink in the centre. Leave to rest for 5 min on the board, then slice into strips.
4. While it cooks, make the dressing in the salad bowl: whisk the mustard, honey, vinegar, 1 pinch of salt and some pepper, then drizzle in the rapeseed oil while whisking until emulsified and slightly thick.
5. Remove any damaged outer leaves from the chicory, trim the base and cut out the small hard, bitter core with the tip of a knife. Slice the chicory into 1 cm pieces and separate the strips with your fingers.
6. Wash the apple, cut into quarters, remove the core and cut into thin matchsticks, leaving the skin on. Immediately drizzle with the juice of the half lemon so it doesn't brown. Shave the Mimolette with a vegetable peeler and snip the chives.
7. At the last minute, add the chicory and apple to the salad bowl and toss gently with the dressing. Divide between 2 plates, arrange the sliced chicken on top, then scatter over the walnuts, Mimolette shavings and chives.