Little Gems Chargrilled Chicken Salad With Roasted Tomatoes, Avocado, Peas and Mint By Delicious Magazine
By: Eric Fernandez
Published: Sunday, March 28, 2010 - 12:27pm

Ingredients




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

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.

About


Takes 30 minutes to make, plus marinating