Start by slicing each chicken breast into 2 fillets, and season well with pepper and salt. Heat the oil in a griddle pan, and cook the chicken on both sides for about 4 minutes till golden brown. While the chicken is cooking make the walnut vinaigrette. Place all the ingredients together in a processor and pulse together to a creamy dressing. Place the rucola and mixed salad leaves in a bowl and add ½ of the walnut dressing. Mix well, and divide the salad leaves between 2 large salad plates. Arrange the remaining walnuts on top, along with the seedless grape halves. Place 2 pieces of the grilled chicken fillets on top of each salad, and drizzle over the remaining walnut vinaigrette. Serve sprinkled with parmesan shavings.
Serves 2Email this Recipe Back to Manuel's Recipes