Chicken salad 9_10.JPG

Serves 4 people

For the Chicken

  • 4 skinless, boneless chicken breasts
  • Chicken stock or vegetable stock
  • 1/4 cup white wine vinegar
  • 1 cup extra-virgin olive oil
  • 1 cup finely chopped mixed herbs, such as parsley, tarragon, basil, thyme, sage
  • and mint (torn to prevent browning)
  • Sea Salt
  • Black pepper

First season the chicken breasts with sea salt and pepper. Place the chicken breasts on the bottom of a small heavy-bottomed pot. They should fit in a single layer with some space in-between Cover the chicken breasts with the stock, and Add a couple sprigs of thyme and a bay leaf.

Bring the stock up to a simmer, then quickly reduce heat to low so that the water is barely bubbling. Partly cover and gently cook for 10 minutes. Turn off the heat completely, and allow the chicken to remain in hot water for 15-20 minutes. Finally,  when the chicken is cool slice into even slices.

Next, In a large bowl, whisk the olive oil with the mixed herbs and season with salt and pepper. Add the chicken, turning to coat evenly in the herb oil. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 2 hours or overnight so that the flavors come together.

Bring the chicken to room temperature before serving.


For the Creme Fraiche

  • 3/4 cup creme fraiche
  • Juice of one lemon
  • Chives, sliced
  • Tarragon, minced
  • Mint, torn
  • Dill, chopped
  • Salt to taste
  • Pepper to taste

In a medium mixing bowl, whisk the creme fraiche until slightly thickened. Next, add the salt, lemon juice, and the herbs. Taste to adjust the seasoning. This dressing will keep for two days after that the herbs will lose their flavor.


For the Flatbread

  • 14oz AP flour
  • 1 teaspoon sea salt
  • 1 teaspoonbaking powder
  • pinch of baking soda
  • 1/2 cup yogurt
  • 1/2 cup water, plus more if needed
  • drizzle of olive oil
  • plus more if needed
  • 1 teaspoon ground fennel seed
  • 1 teaspoon ground coriander seed

In a large bowl, whisk the flour, salt, baking soda and powder together. Using a spoon stir in the yogurt, water, and oil until the dough starts to come together. adding additional water if necessary. Next knead the dough in the bowl until it is smooth. Wrap the dough in plastic wrap and let rest at room temperature for 1 hour.

Unwrap the dough and cut into 6 pieces. Next roll out a circle about 8 inches in diameter. Next, add a sprinkle of the spices and then roll into a cylinder. Next, starting at one end coil the cylinder into a snail shape. finally flatten the spiral with your handed then roll out the filled dough into a 7 inch round. Continue with the rest of the pieces.

Preheat a cast iron or stainless steel pan and cook the flatbread in oil until golden brown and lightly puffed about 4 minutes. Tear up the flatbread and add the greens, chicken, and anything else you want!


For the Salad (all optional)

  • Upland cress or watercress (or your favorite greens)
  • 5 min. soft poached egg
  • Avocado
  • Crispy chicken skin