2 Chicken Breasts
4 Slices of Parma Ham
1 Nectarine, sliced
1/2 Red Onion, finely sliced
100g Radishes, sliced
A Selection of Mixed Lettuce Leaves
1/2 Tsp Dijon Mustard
1 1/2 Tsp Wholegrain Mustard
1 Tsp Honey
1/2 Lemon, juice & finely grated zest
3 Tbsp Rapeseed Oil
Sea Salt & Black Pepper
Preheat the oven to 200℃/Fan 180℃.
Wrap 2 slices of Parma ham around each chicken breast and place in an ovenproof dish or tray. Roast for about 30 minutes or until the chicken is cooked through. Leave to cool and then refrigerate until ready to serve.
In a large bowl, whisk together the mustards, honey, lemon juice and zest. Add a pinch of salt and gradually whisk in the rapeseed oil until the dressing has emulsified and thickened. Season to taste.
To serve, cut the chicken into chunks and add to the dressing along with the nectarine, red onion and radish slices. Gently mix them together so that the dressing coats all the ingredients. Scatter the lettuce leaves onto a serving platter or divide between 2 plates. Top with the chicken salad and finally garnish with some basil leaves.