Grilled chicken salad with lettuce and yoghurt dressing

Recipe by:

Try this light, herby sauce with a punchy flavour on baby gem, some frisée, a handful of red mizuna and grilled chicken for a healthy meal in minutes

Grilled chicken salad with lettuce and yoghurt dressing

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Main

Method

  1. Make the dressing by blitzing together the herbs, garlic, lime juice and olive oil.

  2. Stir through the honey, yoghurt and red wine vinegar. Set aside.

  3. Butterfly the chicken breast, by slicing them and opening them out so they are wider and thinner. Season well all over with sea salt.

  4. Heat a little olive oil on a griddle pan or barbecue and cook the chicken for a few minutes on each side so that they are crispy on the outside and cooked all the way through.

  5. Remove to a board and cut into strips.

  6. In a large salad bowl, mix together the baby gem lettuce with the herbs and whatever other leaves you are using and season lightly with sea salt and pepper.

  7. Place the chopped chicken on top and scatter over the pumpkin seeds.

  8. Generously drizzle the dressing all over. Serve.

Ingredients

  • 2 organic chicken breasts with skin

  • 2 gem lettuces, leaves washed 

  • handful of mixed leaves 

  • small handful of basil, chopped 

  • small bunch of chives, snipped 

  • handful of pumpkin seeds 

  • sea salt

  • black pepper 

  • For the dressing:

  • small bunch of tarragon leaves

  • small bunch of parsley, stalks discarded 

  • small bunch of coriander, stalks discarded 

  • basil leaves 

  • 2 cloves of garlic, peeled and chopped 

  • juice of 1 lime 

  • 2 tbsp yoghurt 

  • 2 tsp red wine vinegar 

  • 1 tsp honey 

  • 4 tbsp olive oil

Method

  1. Make the dressing by blitzing together the herbs, garlic, lime juice and olive oil.

  2. Stir through the honey, yoghurt and red wine vinegar. Set aside.

  3. Butterfly the chicken breast, by slicing them and opening them out so they are wider and thinner. Season well all over with sea salt.

  4. Heat a little olive oil on a griddle pan or barbecue and cook the chicken for a few minutes on each side so that they are crispy on the outside and cooked all the way through.

  5. Remove to a board and cut into strips.

  6. In a large salad bowl, mix together the baby gem lettuce with the herbs and whatever other leaves you are using and season lightly with sea salt and pepper.

  7. Place the chopped chicken on top and scatter over the pumpkin seeds.

  8. Generously drizzle the dressing all over. Serve.