Grilled chicken salad with lettuce and yoghurt dressing
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Make the dressing by blitzing together the herbs, garlic, lime juice and olive oil.
Stir through the honey, yoghurt and red wine vinegar. Set aside.
Butterfly the chicken breast, by slicing them and opening them out so they are wider and thinner. Season well all over with sea salt.
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.
Remove to a board and cut into strips.
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.
Place the chopped chicken on top and scatter over the pumpkin seeds.
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
Make the dressing by blitzing together the herbs, garlic, lime juice and olive oil.
Stir through the honey, yoghurt and red wine vinegar. Set aside.
Butterfly the chicken breast, by slicing them and opening them out so they are wider and thinner. Season well all over with sea salt.
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.
Remove to a board and cut into strips.
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.
Place the chopped chicken on top and scatter over the pumpkin seeds.
Generously drizzle the dressing all over. Serve.
