Spiked Lemon Chicken Salad
(Adapted from Free Range in the City by Annabel Langbein)
Serves 4-6
Ingredients:-
Chicken:-
500g chicken breasts - largely diced
Juice of 1 lemon
20g olive oil
Foliage from 1 sprig of rosemary
Salt & Pepper
Salad:-
Baby spinach leaves
Sunflower sprouts (or any other kind)
Sliced salad vegetables - carrots, capsicum, snow peas, beans, cherry tomatoes etc.
2 tbsp toasted pine nuts
Spiked Yoghurt Dressing:-
125g natural greek yoghurt
75g mayonnaise (made in your TMX, of course!)
2 limes - zest and juice
1 tbsp fish sauce
1 tsp rapadura, brown or palm sugar
1 clove garlic
2cm ginger - peeled
1 tsp tumeric
1/4 cup coriander leaves
2cm red chilli - seeds removed
Method:-
Chicken:-
1. Place rosemary in TMX bowl and chop for 3 seconds on Speed 5. Add olive oil, lemon juice, salt & pepper and mix for 3 seconds on Speed 4.
2. Pour over chicken. You can marinate for a while or grill immediately, depending on how much time you have.
3. Grill the chicken on the BBQ or in a pan, until lovely and golden brown.
Dressing:-
1. Place lime zest in TMX bowl and chop for 5 seconds on Speed 8.
2. Add garlic, ginger and chilli and chop for further 5 seconds on Speed 8.
3. Add coriander, chop for 3 seconds on Speed 5.
4. Add yoghurt, mayonnaise, fish sauce, sugar, tumeric and lime juice. Mix for 5 seconds on Speed 4.
Assembly:-
Place chicken in a large serving bowl with all the salad ingredients. Pour dressing over and mix through. Garnish with pine nuts.
Tips:-
To bulk the salad out a little more, you could add some steamed cous cous or a couple of chat potatoes which have been halved and boiled/roasted/steamed.
