Main content

Gary Mehigan's mothers day recipe ...



  • 1.

    Wrap each breast of chicken in three strips of bacon and salt and pepper liberally.

  • 2.

    Pour the olive oil into a pan and heat. Place the chicken skin side down on a gentle heat for about six minutes on each side.

  • 3.

    When the chicken is almost cooked add the garlic and thyme to the pan.

  • 4.

    To make vinaigrette, whisk mustard, honey, lemon zest and juice in a bowl. Add a pinch of salt and pepper and whisk to emulsify. Drizzle in olive oil whisking continuously and set aside.

  • 5.

    Pick the lettuce of any brown or rough outer leaves, wash in cold water and drain well or spin in a salad spinner. Drizzle the vinaigrette.

  • 6.

    Place half the peas in the bottom of a wide based bowl, drizzle with a generous amount of the lemon vinaigrette, season with a little salt and pepper.

  • 7.

    Smear the goats curd onto the plates and dress with lettuces, flowers, and peas.

  • 8.

    Once the chicken has cooled, slice the breasts into medium strips and place in the salad.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Gary's Chicken Breast Salad with Goat's Curd and Lemon.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine