Ingredients

Method

• 700 g free-range skinless chicken breast fillets
• 2–3 T canola oil
• sea salt and freshly ground black pepper, to taste
For the marinade, mix:
• ½ cup buttermilk
• 1 lemon, zested
• 1 T lemon juice
• 2 T fresh dill, chopped
For the dill-buttermilk dressing, whisk:
• ¾ cup buttermilk
• ¾ cup thick mayonnaise (Hellmann’s or home-made)
• 1 clove garlic, crushed
• 2 T fresh dill, chopped
• 1 T lemon juice
• sea salt and freshly ground black pepper, to taste
For the salad:
• 1 head Woolworths Crunchita lettuce
• 2 avocados
• 2 T fresh dill torn, for sprinkling

Method

Ingredients

1. Slit each chicken fillet lengthways, almost through, then open out and flatten evenly. Marinate in the fridge for an hour or two, or overnight. Before cooking, make sure the chicken is at room temperature.

2. Just before serving, remove the chicken from the marinade and sear in hot oil until just cooked and still moist. Remove and season. Slice thickly and toss with half the dressing.

3. Meanwhile, roughly tear the lettuce and place in a salad bowl. Scoop out the avocado and add to the bowl. Spoon over the warm chicken and add the dill. Serve immediately, with the remaining dressing on the side.

Cook's note: This updated warm chicken salad – with avocado and a delicious ranch dressing – is more than satisfying for lunch or a light supper with a glass of wine.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude