Lemon and honey chicken salad
Chicken with Salad

Lemon and honey chicken salad

Lemon and honey chicken salad
This light and lovely chicken salad is a tasty combination of sweet and zesty flavours.

13 Ingredients
Zest and juice of 1 lemon, (plus 1 tbsp lemon juice, extra)

2 tbsp honey

1/4 cup (60ml) extra virgin olive oil

1 cup mint leaves, half the leaves finely chopped

4 x 200g Lilydale Free Range Chicken Breasts, each sliced into thirds

200g podded (from 1kg unpodded) fresh or frozen broad beans

1/2 (200g) garlic ciabatta loaf (see notes), halved lengthways, torn into small pieces

Large handful of mache (see notes) or baby spinach

400g can chickpeas, rinsed, drained

125g cherry tomatoes, halved

1/2 cucumber, finely chopped

1/4 cup flat-leaf parsley leaves, chopped

2 tsp wholegrain mustard

7 Method Steps

Step 1
Preheat grill to medium-high.
Step 2
Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.
Step 3
Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.
Step 4
Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.
Step 5
Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through.
Step 6
Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.
Garlic ciabatta is available from supermarkets. Mache, also known as lamb’s lettuce, is available from some greengrocers.

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