Little Gems Chargrilled Chicken Salad With Roasted Tomatoes, Avocado, Peas and Mint By Delicious Magazine

Ingredients

Ingredients
1 teaspoon olive oil
5 1/2 teaspoons lime juice
200 grams cherry tomatoes on the vine
4 Little Gem lettuce hearts, leaves separated
30 grams wild rocket
Handful fresh mint leaves
4 spring onions, very thinly sliced
For the dressing
1 tablespoon red wine vinegar
Good pinch of caster sugar

Preparation

1
Method
2
Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
3
Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
4
Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
5
Scatter the lettuce, rocket, mint and spring onions over 4 plates.
6
Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
7
Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
8
Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.

Tools

 



About

Takes 30 minutes to make, plus marinating

Yield:

4

Added:

Sunday, March 28, 2010 - 12:27pm

Creator:

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