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

Photo: Eric Fernandez

Ingredients

1 teaspoon olive oil

5 1/2 teaspoons lime juice

500 grams skinless chicken breasts

200 grams cherry tomatoes on the vine

100 grams frozen or freshly-shelled peas

4 Little Gem lettuce hearts, leaves separated

30 grams wild rocket

Handful fresh mint leaves

4 spring onions, very thinly sliced

1 small, ripe but firm avocado

For the dressing

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Good pinch of caster sugar

Preparation

Method

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.

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.

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.

Scatter the lettuce, rocket, mint and spring onions over 4 plates.

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.

Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.

Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.