Chicken salad with anchovy dressing

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Yumyumyum. I love anchovies and craved some kind of pungent fishy dressing for a simple but hearty chicken, artichoke and potato salad.

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I found one in the Polpo cookbook, tweaked it to my own preferences and fell in love. It’s strong – so use sparingly.

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But if you love anchovies, you’ve got to try it. And what better way than with a warm chicken, Parmesan, artichoke and crispy potato salad?

This recipe serves 3-4 (use extra leaves if serving for 4!)

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You will need:

For the dressing

1 x tin of anchovy fillets (around 10 – 12 fillets)
2 tbspn white wine vinegar
1 tbspn mild mustard (I used whole grain)
Pinch of chilli flakes
1/2-1 cloves of garlic, crushed
250ml vegetable oil

For the salad:

2 seasoned, flattened chicken breast (free range, obvs)
1 tin of artichokes, drained, rinsed and halved
1 avocado, sliced (at the last minute!)
3 spring onion, sliced
A few shavings of Parmesan
2 little gem lettuce
A few handfuls of rocket
A few handfuls of baby spinach
1/2 lemon
2 potatoes, diced and roasted in hot oil
Salt, pepper
Olive oil

Method:

1 – Start by cooking your chicken; heat some olive oil in a pan whilst you bash out and season the breasts
2 – Fry for a few minutes on each side til golden before turning off the heat and covering the pan in foil; leave to cool
3 – Assemble the salad ingredients in a large serving bowl (lettuce, spinach, rocket, roasted potatoes, spring onions and artichokes)
4 – Make the dressing; blend together all of the ingredient bar the oil
5 – Using a whisk, beat the dressing and add the oil ever so slowly, whisking continuously; add a little water to loosen to a pouring consistency
6 – Return to the chicken; squeeze the lemon over the top, slice and place the strips into the salad bowl along with the avocado; serve with the dressing on the side

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4 thoughts on “Chicken salad with anchovy dressing

  1. This sounds seriously delicious! I have never made anchovy dressing, but I love anchovies, and this sounds like a satisfying, flavorful salad! (How much is a tin of anchovies? I never use more than 2 whole anchovies in one recipe, that is strong stuff !)
    Plus, this is the 5th time I hear about the Polpo cookbook from different people in less than a week, and each person mentioned a different recipe. Now I feel like I am missing something by not owning this book!!!

    1. Thank you, yes it was super! Well the original recipe called for 12 anchovy fillets- a standard supermarket tin here in the Uk contains about 10-12, which is the quantity I used! Sounds a lot, and yes it was strong – having said that, this quantity would easily serve 4 people. (Although my boyfriend, whose mental eating habits I think I reveal a little too often on this blog, finished the lot on about 2 bags of plain leaves-that’s how much he liked it!)
      The Polpo book is pretty decent, the book itself is quite beautiful and contains lots of quite basic snack/starter/lunch foods like crostini an pizzette, but some more unusual mains. If you’re ever over in London the restaurant is well worth a lunchtime visit, laid back and not as pricey as others. They do a mean seafood risotto!

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