This is a classic "surf and turf" salad in which you could use up leftovers from an unfinished roast chicken or you can just grill some chicken breasts or thighs. You can use pre-cooked or raw prawns for this and just griddle or pan-fry them.
2 large free-range chicken breasts
24 cooked medium to large prawns, peeled
2-3 handfuls of small, tasty salad leaves, washed and dried
Salt and freshly ground black pepper
For the dressing
1tbsp white wine vinegar
1tsp Dijon mustard
2tbsp peanut or vegetable oil
2tbsp olive oil
Preheat a ribbed griddle pan or heavy frying pan. Season the chicken breasts and cook for 4-5 minutes on each side, then leave to rest for a couple of minutes. Whisk all of the ingredients together for the dressing and season.
To serve, cut the chicken into 6 or 7 slices and arrange on serving plates with the leaves and prawns; spoon over the dressing.