The Perfect Pair: Lemon and Herb Chicken Salad & Donnafugata, Frappato

Mother’s Day is the perfect occasion to show your love and appreciation with a thoughtfully prepared meal. This week we bring you a delightful combination that’s light, flavourful, and sure to impress - Lemon and Herb Chicken Salad paired with the elegant Donnafugata Bell’Assai Frappato di Vittoria.

This exquisite Italian wine is known for its delicate floral aromas and vibrant notes of cherry, strawberry, and raspberry. Made from the expressive Frappato grape in southeastern Sicily, it boasts a bright ruby-red colour and a light-bodied elegance that makes it an ideal companion pasta dishes, grilled meat, and vegetables, and cheese.

Serves 2
Vegetable oil
30ml olive oil 
1 lemon
1tsp whole grain mustard
1tsp dijon mustard
1tsp dried oregano
2 boneless chicken thighs
1 head gem lettuce
¼ cucumber
1 large tomato
1 avocado
10-12 pitted olives

1.    Preheat the oven to 180°C.
2.    In a mixing bowl, combine lemon zest, chicken thighs, and olive oil. Mix well, cover, and let marinate in the fridge for 30 minutes.
3.    In a separate bowl, whisk together wholegrain mustard, Dijon mustard, and the juice of one lemon. Slowly drizzle in the vegetable oil, whisking continuously to create a smooth dressing.
4.    Prepare the salad base by shredding the gem lettuce and slicing the cucumber and tomatoes. Set aside.
5.    Heat a pan over medium-high heat and place the chicken thighs skin-side down. Sear until the skin is crispy, then transfer to the oven and bake for 15 minutes. Once cooked, let rest for a few minutes before slicing into strips.
6.    In a large mixing bowl, combine lettuce, tomatoes, cucumber, and olives. Toss with the prepared dressing, then arrange neatly on a serving plate.
7.    Dice the avocado into cubes and scatter over the salad.
8.    Top with the sliced chicken and serve immediately.