The appeal of this beautiful salad owes as much to its colour palette as to its vibrant flavour. Begin this recipe a day ahead.
- Combine 2 tbs olive oil, lemon slices, white wine, bay leaves and 1 tsp saffron in a large zip-lock bag. Season, add chicken breasts, seal bag, then massage to coat chicken. Refrigerate overnight.
- For the sweet lemon dressing, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
- Place potato in a saucepan with remaining 1/2 tsp saffron and 1 tsp salt.
- Add enough cold water to cover, then set aside for 15 minutes for flavours to infuse. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 5 minutes or until just tender. Drain and pat dry with paper towel.
- Blanch the yellow beans in boiling salted water for 5 minutes. Drain and pat dry with paper towel.
- Preheat the oven to 180°C. Drain the chicken, reserving lemon slices, and pat dry with paper towel. Heat 1 tbs olive oil in a frypan over medium-high heat and cook chicken for 2-3 minutes each side until golden. Transfer to a roasting pan with reserved lemon slices and roast for 6-8 minutes until chicken is cooked. Set aside to rest, loosely covered with foil.
- Meanwhile, heat another 1 tbs olive oil in a frypan over medium-high heat and cook polenta, turning, for 2-3 minutes or until pale golden. Drain on paper towel.
- Return frypan to the heat and add the remaining 1 tbs olive oil. Cook the potato, turning, for 2-3 minutes or until golden and crisp. Drain on paper towel.
- Divide potato, polenta, lemon slices, beans and tomato among 4 plates. Thickly slice chicken and place on top. Top each with half a soft-boiled egg, season and drizzle with dressing to serve.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set