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Lemon and Honey Chicken Salad

Lemon and Honey Chicken Salad

Foodie Friday: The warmer weather usually means a return to lighter fresh meal options. This Lemon and Honey Chicken Salad is the perfect choice for a tasty springtime dinner.

Prep: 12 Mins
Cook: 15 Mins
Servings: 4

INGREDIENTS

  • 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 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black 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 the salad among plates, pour over dressing and top with chicken to serve.

 

Source:  www.taste.com.au

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