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Lemon and honey chicken salad
Lemon and honey chicken salad
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Prep Time:
12 minutes
Cook Time:
15 minutes
Total Time:
27 minutes
Delicious sweet and zesty chicken salad.
Ingredients:
  • Zest and juice of 1 lemon, (plus 1 tbsp lemon juice, extra)
  • 57.20 gm honey
  • 60ml olive oil
  • 250.00 ml mint leaves, half the leaves finely chopped
  • 4 x 200g chicken breast fillets, each sliced into thirds
  • 200g podded (from 1kg unpodded) fresh or frozen broad beans
  • 200g garlic
  • Large handful of mache (see notes) or baby spinach
  • 400g can chickpeas, rinsed, drained
  • 125g cherry tomatoes, halved
  • 1/2 cucumber, finely chopped
  • 62.50 ml flat-leaf parsley leaves, chopped
  • 11.80 gm wholegrain mustard
Instructions:
  • Heat up the grill until it reaches a nice medium-high temperature.
  • In a large bowl, mix lemon zest, lemon juice, honey, 1 1/2 tablespoons oil, and chopped mint. Season with sea salt and freshly ground black pepper. Add chicken, toss to coat, then refrigerate for 10 minutes to marinate.
  • Blanch broad beans in boiling water for 1-2 minutes, then cool them under cold running water and peel off the tough outer skins. Set aside.
  • Position ciabatta slices on a baking tray and grill until they turn golden and crisp, about 4-5 minutes.
  • Preheat a sizzling chargrill pan to high heat and sear the chicken for 2-3 minutes per side until beautifully caramelized and fully cooked.
  • Combine broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley, and whole mint leaves in a spacious bowl.
  • Combine mustard, the remaining 2 tablespoons of oil, and 1 tablespoon of lemon juice. Season the mixture. Divide the salad among plates, drizzle with the dressing, and add chicken on top before serving.

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