Serves : 4
Preparation time: 25 minutes
Cooking Time: 20 minutes
Ingredients
- 2 Québec chicken breasts
- 15 ml (1 tablespoon) herbes de Provence blend
- 90 ml (6 tbsp) olive oil
- 60 ml (4 tbsp) mayonnaise
- 15 ml (1 tbsp.) horseradish
- 1 lemon, juice
- 1 garlic clove, minced
- 1 l (4 cups) cooked potatoes, cubed
- 250 ml (1 cup) green peas, cooked
- 125 ml (1/2 cup) bacon, cooked crisp and chopped
- 1 red onion, thinly sliced
- 250 ml (1 cup) cooked chickpeas
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Season chicken breasts with salt, pepper and herbes de Provence.
- In a hot frying pan, with a little oil, sear the breasts in some olive oil for 2 minutes on each side, then continue cooking in the oven for 15 minutes.
- Leave to cool, then cut the breasts into thin slices.
- Meanwhile, in a bowl, mix mayonnaise, remaining oil, horseradish, lemon juice, garlic, salt and pepper. Check seasoning.
- Add potatoes, peas, bacon, chicken slices, onion, chickpeas and mix. Check seasoning.
