Lemon and Honey Chicken Salad
- Replies 0
Lemons are like little bundles of sunshine and they're also bursting with zesty flavour. So we're here to spread some joy with this delicious Lemon and Honey Chicken Salad recipe.
This easy meal is perfect to make ahead or put together in a few minutes, and it's packed full of yummy, low-cost ingredients! It’s the ideal summer dinner – especially if you’re craving something that’s fresh and healthy.
Here are the ingredients you need:
1. Zest and juice of a lemon, (plus a tbsp of lemon juice, extra)
2. Two tbsp of honey
3. A quarter cup of extra virgin olive oil
4. A cup of mint leaves, half the leaves finely chopped
5. Four chicken breasts, each sliced into thirds
6. 200g of podded fresh or frozen broad beans
7. Half a garlic ciabatta loaf, halved lengthways, torn into small pieces
8. Large handful of mache or baby spinach
9. 400g of canned chickpeas, rinsed, drained
10. 125g of cherry tomatoes, halved
11. Half a cucumber, finely chopped
12. A quarter cup of flat-leaf parsley leaves, chopped
13. Two tsp of wholegrain mustard
Kick things off by preheating the grill to medium-high. Then combine the lemon zest and juice, honey, one and a half tablespoons of oil and chopped mint in a large bowl. Season it with sea salt and freshly ground black pepper. Add the chicken breasts and stir to coat. Place them in the refrigerator for at least 10 minutes to marinate.
Meanwhile, blanch broad beans in boiling water for a minute or two. Drain and refresh under cold running water. Remove the tough outer skins before setting them aside.
Place the ciabatta on a baking tray and grill for 4 to 5 minutes or until they are golden and crisp. Then, preheat a chargrill pan to high. Cook chicken for 2 to 3 minutes on each side or until they are caramelised and cooked through.
Toss the broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley, and whole mint leaves in a large salad bowl.
Whisk together the mustard and the remaining two tablespoons of oil as well as a tablespoon of lemon juice. Divide the salad among plates and pour over the dressing. Finally, top with the chicken breasts to serve.
This easy meal is perfect to make ahead or put together in a few minutes, and it's packed full of yummy, low-cost ingredients! It’s the ideal summer dinner – especially if you’re craving something that’s fresh and healthy.
Source: Taste
Here are the ingredients you need:
1. Zest and juice of a lemon, (plus a tbsp of lemon juice, extra)
2. Two tbsp of honey
3. A quarter cup of extra virgin olive oil
4. A cup of mint leaves, half the leaves finely chopped
5. Four chicken breasts, each sliced into thirds
6. 200g of podded fresh or frozen broad beans
7. Half a garlic ciabatta loaf, halved lengthways, torn into small pieces
8. Large handful of mache or baby spinach
9. 400g of canned chickpeas, rinsed, drained
10. 125g of cherry tomatoes, halved
11. Half a cucumber, finely chopped
12. A quarter cup of flat-leaf parsley leaves, chopped
13. Two tsp of wholegrain mustard
Kick things off by preheating the grill to medium-high. Then combine the lemon zest and juice, honey, one and a half tablespoons of oil and chopped mint in a large bowl. Season it with sea salt and freshly ground black pepper. Add the chicken breasts and stir to coat. Place them in the refrigerator for at least 10 minutes to marinate.
Meanwhile, blanch broad beans in boiling water for a minute or two. Drain and refresh under cold running water. Remove the tough outer skins before setting them aside.
Place the ciabatta on a baking tray and grill for 4 to 5 minutes or until they are golden and crisp. Then, preheat a chargrill pan to high. Cook chicken for 2 to 3 minutes on each side or until they are caramelised and cooked through.
Toss the broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley, and whole mint leaves in a large salad bowl.
Whisk together the mustard and the remaining two tablespoons of oil as well as a tablespoon of lemon juice. Divide the salad among plates and pour over the dressing. Finally, top with the chicken breasts to serve.
