Foodie Friday: Celebrate the start of spring with this deliciously light lemon and honey chicken salad. It is a simple meal to whip up and is a tasty combination of both sweet and zesty flavours.
Ingredients:
- Finely grated zest and juice of 1 lemon, plus 1 tablespoon lemon juice, extra
- 2 tablespoons honey
- 1/4 cup (60ml) extra virgin olive oil
- 1 cup mint leaves, half the leaves finely chopped
- 4 x 200g chicken breast fillets, each sliced into thirds
- 200g podded (from 1kg unpodded) fresh or frozen broad beans
- 1/2 (200g) garlic ciabatta loaf (see notes), halved lengthways, torn into small pieces
- Large handful of mache (see notes) or baby spinach
- 400g can chickpeas, rinsed, drained
- 125g cherry tomatoes, halved
- 1/2 cucumber, finely chopped
- 1/4 cup flat-leaf parsley leaves, chopped
- 2 teaspoons wholegrain mustard
Method:
- Preheat grill to medium-high.
- Combine lemon zest and juice, honey, 1 ½ tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.
- Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.
- Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.
- Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through.
- Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.
- Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide salad among plates, pour over dressing and top with chicken to serve.
Notes:
Garlic ciabatta is available from supermarkets. Mache, also known as lamb’s lettuce, is available from some greengrocers.
Source: taste.com.au
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