Spring chicken salad
Bursting with freshness and flavour, the combination of grilled chicken with zesty herbs and peas makes a perfect spring chicken salad.
Each serving provides 425kcal, 40g protein, 6.5g carbohydrate (of which 3.5g sugars), 25g fat (of which 5g saturates), 7g fibre and 1g salt.
Ingredients
For the lemon and garlic herb sauce
- 2 tbsp mayonnaise
- 2 tbsp natural yoghurt
- 1 small garlic clove, crushed
- large handful fresh parsley leaves, finely chopped
- 1 tbsp lemon juice
For the grilled chicken
- 4 boneless chicken thighs, skin removed
- 1 tbsp olive oil
- salt and freshly ground black pepper
For the spring salad
- 100²µ/3½´Ç³ú peas
- 100²µ/3½´Ç³ú small broad beans
- 2 spring onions, thinly sliced
- large handful fresh mint leaves, finely chopped
- large handful fresh dill, finely chopped
- 30g/1oz watercress, roughly chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp grated Parmesan
Method
To make the sauce, mix all the ingredients together, then season with a little salt and pepper.
To prepare the chicken thighs, coat them with the oil and season with salt and pepper.
Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside.
To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.
Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.