Ingredients 5 x 150 g Cooked chicken breasts, skin & bone removed and cut into strips 550g Gruyere cheese, cut into fine strips 2 Lollo Rosso lettuces, washed 3 Batavian endive, washed 3 Bunches of watercress 5 Green apples, cored and sliced 8 Celery sticks, sliced 4Tbsp Schwartz for Chef Italian Seasoning Dressing 185ml Sunflower oil 15ml Sesame oil 135ml Lemon juice 10ml Schwartz for Chef Dried Mint 6-8 Drops Tabasco sauce
Method 1. To make the dressing, blend the sunflower oil, sesame oil, lemon juice, Schwartz for Chef dried mint and Tabasco sauce 2. Pour a little of the dressing over the strips of chicken and cheese and set aside 3. Mix salad leaves with celery and apple and pour over dressing. Divide into 10 and scatter even amounts of chicken and cheese on the leaves. Sprinkle Schwartz for Chef Salad Italienne over the top of the chicken and serve Recipe by Steve Love, Development Chef for Schwartz for Chef