Chargrilled Chicken Salad with Lemon Thyme Dressing
A very special chicken salad with assorted greens, chargrilled vegetables and a fragrant lemon thyme dressing.
|Preparation Time:||20 minutes|
|Cooking time:||30 minutes|
- 4 chicken fillets, skinned
- 3 cloves garlic, crushed
- 1 bunch lemon thyme
- extra virgin olive oil
- juice of 1 large lemon
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons honey
- 2 teaspoons sriracha or chilli paste
- 1 red capsicum
- 1 large zucchini
- 1 small fennel bulb, sliced
- 1 bunch baby asparagus
- 120g mixed lettuce leaves
- 1/2 punnet cherry tomatoes, halved
Cut chicken fillets in half horizontally and cut a few slashes in the thick section of the fillet to encourage even cooking. Marinate in garlic, 2 tablespoons chopped lemon thyme, 2 tablespoons oil, juice of 1/2 lemon and 2 teaspoons salt. Shake remaining lemon juice, 1/4 cup oil, honey, sriracha and 1 tablespoon chopped lemon thyme together in a jar to make a dressing.
Cut the cheeks off the capsicum, discarding the core and seeds, and cut the zucchini into thick diagonally slices. Lightly coat capsicum, zucchini, asparagus and fennel with oil and chargrill in batches until tender and lightly charred. Cut them into strips. This can be done in advance.
Just prior to serving, chargrill chicken for 5 minutes on each side or until golden and cooked through. Arrange salad leaves on a platter, top with grilled vegetables, cherry tomatoes and grilled chicken. Drizzle with dressing and garnish with lemon thyme.
For the mixed salad greens, we used rocket, snow pea sprouts and sorrel leaves.