This light and lovely chicken salad is a tasty combination of sweet and zesty flavours.
- Preheat grill to medium-high.
- Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.
- Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.
- Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.
- Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through.
- Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.
- Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to serve.
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