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Lemon and honey chicken salad recipe



This light and lovely chicken salad is a tasty combination of sweet and zesty flavours.

12m prep
15m cook
4 servings

13 Ingredients

– Zest and juice of 1 lemon, (plus 1 tbsp lemon juice, extra)

– 2 tbsp honey

– 1/4 cup (60ml) extra virgin olive oil

– 1 cup mint leaves, half the leaves finely chopped

– 4 x 200g Lilydale Free Range Chicken Breasts, 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 tsp wholegrain mustard

7 Method / Steps

Step 1

Preheat grill to medium-high.

Step 2

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.

Step 3

Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.

Step 4

Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.

Step 5

Preheat a chargrill pan to high. Cook chicken for 2-3 minutes on each side until caramelised and cooked through.

Step 6

Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.

Step 7

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 – cooking365coza

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