325390-1-eng-GB_5108

Sticky chicken salad

  • Serves 4
  • Takes 10 min to make, 15 min to cook
  • Easy
This light, healthy chicken salad recipe is an ideal summer supper. And the other good news is that it's on the table in 25 minutes.

Nutritional info per serving

  • Calories540kcals
  • Fat13.8g (2.1g saturated)
  • Protein45.1g
  • Carbohydrates51.1g (10.5g sugars)
  • Salt1g

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INGREDIENTS

  • Grated zest of 1 lemon and juice of 1½
  • 2 tbsp runny honey
  • 3½ tbsp extra-virgin olive oil
  • Small bunch of fresh mint leaves, half chopped, half kept whole or torn if large
  • 4 skinless chicken breasts, each sliced into 3 pieces
  • 200g podded broad beans
  • 200g garlic ciabatta, sliced in half lengthways
  • Large handful lamb’s lettuce
  • 400g tin chickpeas, drained and rinsed
  • 150g cherry tomatoes, chopped
  • ½ cucumber, deseeded and diced
  • Small handful fresh parsley, chopped
  • 2 tsp grainy mustard

METHOD

  1. Preheat the grill to medium-high. In a large bowl, mix together the zest and juice from one of the lemons, the honey, 1½ tbsp of the oil and the chopped mint. Season and add the chicken, stirring to coat. Leave to one side for 10 minutes.
  2. Meanwhile, blanch the broad beans for 2 minutes in a small pan of boiling water. Drain, refresh with cold water and drain again. Slip the beans from their skins and set aside. Tear the ciabatta into small pieces, place on a baking sheet and grill for 5 minutes until golden and crisp.
  3. Preheat a barbecue or griddle over a high heat. Cook the chicken for 2-3 minutes on each side until charred, sticky and cooked through.
  4. Toss the lettuce, broad beans, ciabatta, chickpeas, chopped tomatoes, cucumber, parsley and remaining mint together in a large bowl. Whisk together a quick dressing with the remaining olive oil, 1 tbsp lemon juice and the mustard. Season to taste and pour over the salad, then add the warm sticky chicken and toss to coat.

From July 2010

Main Ingredients:

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