The chicken in this easy, healthy recipe is chargrilled for a smoky flavour and served with intense tomatoes and fresh avocado.
Ingredients
- 1 tsp olive oil
- 11/2 tsp lime juice
- 500g skinless chicken breasts
- 200g cherry tomatoes on the vine
- 100g frozen or freshly-shelled peas
- 4 Little Gem lettuce hearts, leaves separated
- 30g wild rocket
- Handful fresh mint leaves
- 4 spring onions, very thinly sliced
- 1 small, ripe but firm avocado
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- Good pinch of caster sugar
Method
- 1. Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
- 2. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
- 3. Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
- 4. Scatter the lettuce, rocket, mint and spring onions over 4 plates.
- 5. Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
- 6. Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
- 7. Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.
Nutritional info
Per serving: 305kcals, 16g fat (2.9g saturated), 33.2g protein, 7.2g carbs, 4.4g sugar, 0.2g salt
Wine Recommendation
Choose a fairly ripe, rich French Chablis.