Ingredients:
• 2 skinless chicken breast fillets
• 1 large clove garlic, crushed
• 1 head oak leaf lettuce
• 1 small head curly endive (frisée) lettuce
• 1 head radicchio
• 2 tbsp (25 ml) butter
• salt and freshly ground black pepper
• 1 small lemon
• 3 scallions, finely sliced
• 8 oz (250 g) button mushrooms, thinly sliced
Dressing:
• 1/2 cup (125 g/4 oz) light sour cream
• 1/2 cup (125 g/4 oz) yogurt
• 1 tbsp (15 ml) canola oil
• 1 tbsp (15 ml) white wine vinegar
• 1 tsp (5 ml) Dijon mustard
• salt and freshly ground black pepper
Method:
1. Cut chicken into strips. Place chicken and garlic in bowl. Stir to combine. Chill, covered, 1 hour. Cut or tear oak leaf lettuce, curly endive and radicchio into small pieces. Place in a large bowl.
2. Heat butter in nonstick pan over medium heat. Cook chicken until golden brown and cooked through, about 5 minutes. Add salt and pepper to taste.
3. For dressing, whisk sour cream, yogurt, oil, vinegar and mustard in bowl until combined. Add salt and pepper to taste. Stir dressing into salad greens. Distribute salad greens among serving plates.
4. Peel thin strips of rind from lemon. Place chicken, scallions, mushrooms and lemon rind on top of salad greens.
Serves 4
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