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Displaying items by tag: Salads
Monday, 03 October 2011 15:39

Chicken and Chickpea Salad

Ingredients

4 chicken breasts

2 tbsp olive oil

1 cup low-fat yoghurt

1 tbsp lemon juice

2 x 300 g can chickpeas, drained

1 punnet cherry tomatoes, halved

red onion, thinly sliced

2 tbsp olive oil

2 tbsp lemon juice

fresh mint leaves and flat leaf parsley, to serve

1 cup toasted pumpkin seeds


Method

Preheat oven to 220C. Using 2 tbsp olive oil, brush chicken breasts and season to taste. Heat a Le Creuset Grill Over medium heat, place chicken on grill and sear from 2 minutes, turn over a cook for a further 2 minutes. Transfer to an ovenproof dish and bake for 8-10 minutes or until just cooked through.

Place salad ingredients (except pumpkin seeds) in a large bowl and toss together, season to taste with salt and freshly ground pepper.

Divide salad between four serving plates. Slice chicken breasts diagonally and place atop salad. Sprinkle each plate with toasted pumpkin seeds and serve with yoghurt dressing


Serves 4

Raspberry Vinaigrette

Ingredients

cup of good quality Raspberry Jam

2 tbsp malt vinegar

2 tbsp lemon juice

1 tsp wholegrain mustard

tsp salt

cup extra virgin olive oil

     

Method

Blend together the jam, vinegar, lemon juice, mustard and salt

Whisk in the olive oil

Allow flavours to infuse for two hours before whisking again and serving with crisp green salad

Salad

Ingredients

4 cups baby spinach

6 small blood oranges, peeled

& cut into wheels

cup pistachios

1 small spanish onion, sliced very thinly

2 avocados sliced

Method

Prepare ingredients and arrange in serving bowl

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