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Chicken and courgette salad bowls
- Published: 21 Jun 23
- Updated: 18 Mar 24
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.
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Big fan of the chicken and courgette combo? Oh boy, you’re going to love this courgette and chicken thigh dish..
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
Method
- 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.
- 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.
- Recipe from July 2023 Issue
Nutrition
- Calories
- 577kcals
- Fat
- 40g (7.4g saturated)
- Protein
- 46g
- Carbohydrates
- 5.2g (3.9g sugars)
- Fibre
- 7.3g
- Salt
- 1.8g
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