Spring chicken salad
Photo by Doug Sherring
Serve this salad with some other spring greens - it goes so well with the chicken and especially the almonds.
|1||Lemon, freshly zested and juiced|
|1 bunch||Fresh rosemary, chopped|
|1 bunch||Fresh thyme, chopped|
|1 pinch||Chilli flakes|
|1 handful||Cherry tomatoes|
|1 handful||Mixed salad leaves, use mesclun or similar|
|½ head||Broccoli, florets removed|
|1 bunch||Asparagus, broken into pieces|
|1 bunch||Green beans|
|¼ cup||Fresh basil, roughly torn|
|¼ cup||Fresh mint, roughly torn|
|1 bunch||Fresh parsley, roughly torn|
|¼ cup||Almonds, roughly chopped|
Minty yoghurt dressing
For the chicken
- Preheat oven to 190C. Place chicken in an oven dish and add salt, pepper, chilli flakes, lemon zest and juice, olive oil, herbs and the cherry tomatoes.
- Cook for approximately 30 minutes, until the chicken is cooked and golden.
For the salad
- In a steamer sitting in a pot above simmering water, place the broccoli, asparagus, and beans. Steam for about 4-5 minutes, until just cooked. Set aside. In a large mixing bowl, add the steamed vegetables, and the salad greens.
- Shred or cut the chicken into pieces. Add to the bowl, along with the cooked cherry tomatoes. Add the herbs and almonds and gently mix it all together. Serve warm or cold, with the dressing on the side.
For the dressing
Combine all ingredients and adjust according to taste. Serve alongside the salad.