11/01/2019

Sumac Chicken with Apple Mint Salad and Cranberries

This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the warm slices on top of the fresh salad mix. Add an extra shake of sumac for a little more tang.

Serves:

4 as a main course

Prep Time: 30 minutes

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

750g chicken fillets (skin on)
sea salt, as required
sumac, for sprinkling
juice of 2 limes
1/3 cup extra light olive oil
2 tablespoons honey
1/3 cup dried cranberries (craisins)
1 large green apple, cut into matchstick strips
1 baby cos lettuce, shredded
80g baby rocket leaves
1 cup chopped mint leaves
1 Lebanese cucumber, cut in half lengthwise, deseeded and sliced
2 spring onions, chopped
2 tablespoons toasted slivered almonds
mint leaves, for garnish

Method

Season chicken with 1 tablespoon salt and 1 tablespoon sumac and allow to come to room temperature.
Meanwhile, combine lime juice, oil, honey, 1 teaspoon salt, cranberries and apple together and allow to stand.
Chargrill chicken for 5-10 minutes on each side until cooked through and rest for 5 minutes (if chicken fillets are very large, roast in oven for 10 minutes to complete cooking).
Toss lettuce, rocket, mint, cucumber, spring onions and half the almonds together with the apple mixture.
Slice the chicken and layer chicken and salad into a serving bowl.
Serve garnished with remaining almonds, extra mint leaves and a sprinkling of sumac for garnish.
VARIATION The salad is a great accompaniment for store-bought roast chicken.

Tips

TIPS To get honey out of the jar easily, heat a metal spoon over a flame before using and the honey will just slip off.
STYLING Layer instead of tossing salads for a more composed look.
DRINK MATCH Chardonnay or cloudy apple cider.

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