Warm Layered Chicken Salad

2. While they are cooking lightly boil the spinach in lightly salted water, and boil the potatoes until tender. When the potatoes are ready, toss them with some butter and olive oil while still warm.

3. Toss the leaves together in a separate bowl and drizzle a very small amount of olive oil just to glaze the leaves.

4. For the dressing, place all ingredients into a blender and mix until smooth.

5. Lay a bed (about 5 cm in height) of leaves in the salad bowl, not flattening them.

6. Once the chicken breasts are cooked, cut into strips.

7. Place a few strips of breast on the leaves, then lay a few halves of cherry tomatoes on top, seasoning as you go.

8. Drizzle a very small amount of dressing over the chicken breasts, then lay a few potato slices loosely on next layer.

9. Next sprinkle over a few basil and thyme leaves.

10. Continue making layers with the remaining ingredients until they are all used up. Serve with warm bread.

Wine choice: Lindemans Bin 65 Chardonnay

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