Watermelon chicken salad

Cooking Salads Watermelon chicken salad

Add a fresh summer kick to your barbecue salad with juicy pieces of watermelon.

Lables: Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Combine chicken, oil and Moroccan seasoning in a large bowl. Season.
  2. Heat a barbecue grill or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Meanwhile, process half the mint in a food processor until finely chopped. Add half the yoghurt and process until smooth. Transfer to a bowl and stir in the remaining yoghurt. Season.
  4. Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yoghurt mixture and pistachios, if desired.

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8 Coles RSPCA Approved Chicken Thigh Fillets
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 cup mint leaves
3/4 cup Greek-style yoghurt
1/4 watermelon, thinly sliced, cut into wedges
2 red radishes, thinly sliced
1 Lebanese cucumber, cut into ribbons
1 red onion, thinly sliced
1/2 cup coriander leaves
2 tbsp pistachios, coarsely chopped

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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