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mediterranean chicken salad recipe

Written on Friday, September 23, 2016 | 9:48:00 AM

Serves : servings 

Ingredients : 
- 2 skinless, boneless chicken breasts
- 1 tbsp olive oil
- zest and juice of 1⁄2 lemon
- 1 garlic clove, crushed
- 1 large courgette
- 100g rocket leaves
- 2 roasted red peppers, cut into strips (from a jar is fine)
- handful of basil leaves
- sea salt and freshly ground black pepper

- 50g sundried tomatoes
- 3 tbsp olive oil
- 1 tsp Italian herbs or herbes de Provence
- 1 tsp lemon zest and juice of 1⁄2 lemon
- 2 tsp red wine vinegar
- 25g black olives, pitted

Preparation Method :
1) Butterfly the chicken breasts and cut them in half. Mix the olive oil with the lemon zest and juice in a bowl and add the garlic. Season with salt and pepper, then add the chicken and leave it to marinate for a few minutes.

2) Meanwhile, cut the courgette into long slices on the diagonal. Heat a griddle until it’s too hot to hold your hand over. Grill the courgette slices for 2 or 3 minutes on each side, until they’re slightly softened and marked with char lines. Set them aside and turn the heat down to medium.

3) Griddle the pieces of chicken for 3–4 minutes on each side – you might need to do this in batches. Remove the chicken, check it is cooked through and leave it to rest for 5 minutes. Cut it into slices.

4) Arrange the rocket leaves on a platter and top with the roasted red peppers, courgette slices and chicken.

5) Make the dressing by blitzing all the ingredients together in a food processor, then season with salt and pepper. If the dressing is too thick to spoon over the salad (you want something slightly looser than dropping consistency), add a little water to thin it out.

6) Sprinkle the basil over the salad, then add the dressing. Serve at once.


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