Friday, 13 March 2015

Warm grilled chicken salad

So, I thought I'd throw a few food ideas out there, given I've been banging on about eating healthily, but sensibly lately! This is a salad I put together a few months ago that we've had again a number of times - Dragon Dad loves it. The only adaptation I'd suggest for younger children who may not yet have acquired the taste for a sharp dressing, is to stay on the lower side of the vinegar measurement - a quality balsamic has a sweetness to it that should appeal. For vegetarians, we've also had the basic salad with grilled haloumi - that's yummy. To adapt for vegans, I'd suggest chick peas as a protein source - the earthy flavour would work particularly well with the grilled veg. If you're making this outside peach season, a segmented orange would also work well - not grilled though!! Apologies for the daggy pic - I totally forgot to photograph it while it was on the plate!

Warm Grilled Chicken Salad

2 free range chicken breasts
1 small red onion, very finely sliced lengthwise
1 bunch asparagus, ends snapped
1 yellow peach, sliced in thin wedges
1 medium zucchini, or two small ones, thinly sliced lengthwise
1 small eggplant, thinly sliced lengthwise
1 heaped tbspn semi dried tomatoes
3-4 heaped tbspns flaked almonds
fresh basil
olive oil for grilling

Three tbspns olive oil
1-2 tbspns balsamic vinegar
2 tspns seeded mustard
sea salt
freshly ground black pepper


Mix all dressing ingredients in large mixing bowl and stir onions into dressing. Finely slice tomatoes and add. Set aside.
Toast almonds in a dry pan until evenly coloured. Set aside.
Lightly brush all sliced veg and peach slices with olive oil and grill in hot grill pan until tender and well marked. Set aside. Butterfly chicken breasts – tenderloins, then halve each breast. Grill gently until cooked through but moist.
Slice eggplant in half again lengthwise. Cut zucchini strips and asparagus in half. Tip into salad bowl. Slice chicken across grain and add along with finely torn or sliced basil. Toss gently to combine.
Sprinkle with toasted almonds.
Serves 4


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