This simple combination of witlof, strawberries and chicken is best served drizzled with a light vinaigrette made of red wine vinegar, olive oil and Dijon mustard.
1 tbsp olive oil
3 chicken breast fillets
2 punnets strawberries, hulled
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 witlof, trimmed, leaves removed
1 Heat oil in a non-stick frying pan over a medium heat. Season chicken breast fillets with salt and freshly ground black pepper. Add chicken to frying pan. Cook for 4-5 minutes on each side or until golden and cooked through. Transfer to a chopping board. Stand for 10 minutes before thinly slicing diagonally.
2 Roughly chop 1 punnet of strawberries and place into a food processor with 2 tbsp of water. Process until a smooth sauce forms. Transfer to fine sieve over a bowl. Stir puree through sieve. Combine puree, vinegar, mustard, salt and white pepper. Stir until well combined.
3 Slice remaining punnet of strawberries. Put witlof, strawberries and chicken onto four serving plates. Drizzle with dressing and serve.