Chicken and courgette salad bowls

Chicken and courgette salad bowls

This summery chicken salad is full of fresh, bright flavour. If you happen to have leftover roast chicken knocking around, it’s a wonderful no-cook option for those scorching hot days when you don’t want to turn the oven on.

Chicken and courgette salad bowls

Big fan of the chicken and courgette combo? Oh boy, you’re going to love this courgette and chicken thigh dish..

  • Serves icon 2
  • Time icon Hands-on time 30 min

This summery chicken salad is full of fresh, bright flavour. If you happen to have leftover roast chicken knocking around, it’s a wonderful no-cook option for those scorching hot days when you don’t want to turn the oven on.

Big fan of the chicken and courgette combo? Oh boy, you’re going to love this courgette and chicken thigh dish..

Nutrition: per serving

Calories
577kcals
Fat
40g (7.4g saturated)
Protein
46g
Carbohydrates
5.2g (3.9g sugars)
Fibre
7.3g
Salt
1.8g

Ingredients

  • 2 free-range chicken breasts, skin on
  • 1 large courgette
  • 2 tsp capers, roughly chopped, plus 1 tsp caper brine
  • 40g feta, crumbled
  • 50g sun-dried tomatoes, halved lengthways, plus 1 tbsp of the oil
  • 1 tbsp pine nuts, toasted in a dry pan until fragrant
  • Juice and zest ½ lemon
  • ¼ bunch dill, sprigs picked and bigger stalks finely chopped
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 180°C fan/gas 6. Put an ovenproof frying pan over a high heat and season the chicken breasts with salt and pepper. Put them skin-side down in the pan and cook for about 7 minutes until the skin is crisp and golden, then flip and transfer to the oven to cook for 10-15 minutes more, depending on the thickness of the breast. Leave to rest for 5 minutes before carving.
  2. Meanwhile, use a vegetable peeler or mandoline to peel the courgette lengthways into ribbons, then put the ribbons in a bowl with the capers, feta, sun-dried tomatoes, toasted pine nuts, lemon zest and dill. Make a dressing by whisking together the caper brine, sun-dried tomato oil and lemon juice and season with salt and pepper. Toss the salad with the dressing, divide between plates, then top with the sliced chicken.

Nutrition

Calories
577kcals
Fat
40g (7.4g saturated)
Protein
46g
Carbohydrates
5.2g (3.9g sugars)
Fibre
7.3g
Salt
1.8g

Buy ingredients online

Recipe By

Pollyanna Coupland

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chicken thigh recipes

Summer chicken

Roasted chicken thighs – with courgettes, baby beetroots garlic and...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.