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Hearts of palm & chicken chopped salad
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Total Time:
35 minutes
Delicious salad combining honey-glazed chicken, toasted seeds, mango, and hearts of palm for perfect texture and flavor.
Ingredients:
  • 2 free-range skinless chicken breasts
  • 1 teaspoon sweet smoked paprika
  • ½ teaspoon ground cumin
  • 5 sprigs of fresh thyme
  • 30 g pumpkin seeds
  • olive oil
  • 1 teaspoon runny honey
  • 1 ripe mango
  • 1 x 400 g tin of hearts of palm (see tip)
  • 2 ripe avocados
  • 2 little gem lettuces
  • 75 g wild rocket
  • 2 limes
  • extra virgin olive oil
  • 40 g feta cheese
  • 1 punnet of coriander cress (see tip)
Instructions:
  • Lay the chicken breasts on greaseproof paper, sprinkle with paprika, cumin, and thyme leaves, then cover with another sheet of paper. Flatten with a heavy pan or rolling pin. Toast pumpkin seeds in a pan, set aside. Fry the chicken in olive oil until golden on both sides. Drizzle with honey and cook for a minute. Let the chicken cool on a board. Chop mango, hearts of palm, and chicken. Combine with avocado, lettuce, and rocket. Squeeze lime juice, season, and drizzle with olive oil. Toss the salad and transfer to a bowl. Top with crumbled feta, toasted pumpkin seeds, and cress.

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