45 minutes, plus 2 hours to make and freeze the treacle bread
Pete Biggs, head chef of Outlaw's at The Capital, serves up a particularly gourmet take on chicken salad, making treacle bread croutons from scratch to compliment the punchy flavours of anchovy and Parmesan. If you are short on time, feel free to make slightly more low-key croutons, as the rest of the salad is relatively straightforward and makes a flavour-packed lunch recipe.
Pete Biggs began his career as a pot washer in his local Beefeater – now he is more likely to bump into one, working in the swanky Capital Hotel, Knightsbridge, just round the corner from Buckingham Palace.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To start the dish, make the treacle bread. Add all of the ingredients (except the salt) to the bowl of an upright food mixer and mix for 6 minutes. Add the salt and mix for a further 2 minutes
250g of white bread flour
250g of wholemeal flour
30g of fresh yeast
30g of butter
100g of black treacle
220ml of warm water
15g of salt
Transfer the dough to a bowl, cover with cling film and set aside to prove for 1 hour
After 1 hour (the mix should have doubled in size) roll out the dough and place into a loaf tin. Set aside for a second prove for a further 30 minutes
Preheat the oven to 220°C/gas mark 8
Add a bowl of water to the oven to produce steam and cook the loaf for 15 minutes. After this time, spray with water and cook for a further 3 minutes
Leave the bread to cool completely before placing in the freezer. Once semi-frozen, slice the bread thinly on a meat slicer or with a sharp serrated knife. Once the bread is sliced, dehydrate in a warm, dry place for 2 hours or until it is crispy
Add the chicken breasts to a pan and pour in enough milk to cover. Poach the breasts over a low heat until the internal temperature of the meat reaches 60°C
2 chicken breasts, each weighing 170g
Mix all of the marinade ingredients together in a large bowl. Slice the chicken breasts into thick strips and add to the bowl with the marinade, mixing to coat. Set aside to marinate for 30 minutes
1 bunch of flat-leaf parsley, finely chopped
1 bunch of mint, finely chopped
20g of capers, chopped
40g of anchovy, blitzed to a paste
400ml of rapeseed oil
To make the herb mayonnaise, add all of the ingredients to a blender, blitz to a paste then gradually add the oil in a thin, slow stream until emulsified
25g of parsley
25g of rocket
15g of Parmesan
15ml of white wine vinegar
5g of Dijon mustard
5g of salt
2 egg yolks
250g of vegetable oil
To serve, add the marinated chicken to a bowl with the remaining salad ingredients, stirring to incorporate all of the ingredients evenly. Divide the salad between four serving bowls and top with 3 pieces of treacle bread per portion. Drizzle over the herb mayonnaise and serve
100g of Parmesan, grated
16 anchovy fillets, chopped
100g of rocket
100g of watercress
2 baby gem lettuces
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.