Chicken, anchovy and Parmesan salad

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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.

First published in 2015

Ingredients

Metric

Imperial

Poached chicken

Treacle bread

  • 100g of black treacle
  • 250g of white bread flour
  • 250g of wholemeal flour
  • 30g of fresh yeast
  • 30g of butter
  • 220ml of warm water
  • 15g of salt

Marinade

Herb mayonnaise

To finish the salad

Equipment

  • Food mixer
  • Blender
  • Loaf tin
  • Temperature probe

Method

1
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
2
Transfer the dough to a bowl, cover with cling film and set aside to prove for 1 hour
3
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
4
Preheat the oven to 220°C/gas mark 8
5
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
6
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
7
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
8
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
9
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
10
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
First published in 2015

Nathan Outlaw’s right-hand man has flourished under the Michelin-starred chef’s tutelage. Marlow-born, he’s now a respected chef in his own right, and is head chef at Nathan Outlaw at Al Mahara, Dubai.

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