Chicken and courgette salad bowls

Name: Chicken and courgette salad bowls
Prep time: 30 min
Total time: 30 min
Yield: 2
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

2 Reviews

Portion size: 2
Hands-on time 30 min
Difficulty: easy

Gluten-free

Pollyanna Coupland

Food producer, delicious.

Save

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..

Join Extradelicious to unlock Cook Mode

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

Join Extradelicious to unlock Cook Mode

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.