SPRING CHICKEN SALAD RECIPE

SPRING CHICKEN SALAD

3 chicken breasts boned
Juice of 3 limes
Tablespoon of chopped fresh ginger
Tablespoon chopped fresh coriander
Baby spinach
Rocket
1 medium red onion sliced
2 large firm tomatoes finely sliced
Half cup pine nuts lightly toasted
Small ball mozzarella cheese cut into strips.
Olive oil
Lemon juice
Salt and black pepper

The Chicken

Mix the ginger, lime juice and coriander together to form a marinade. Place the chicken breasts skin side down in a shallow dish and prick several times with a fork. Coat the chicken breasts with the marinade and cover. Leave in the fridge for 6 hours. Remove chicken from fridge turn over, dry the skin with a paper towel and brush with a mixture of salt, black pepper and olive oil. Cover loosely with foil and place in a medium over and cook for half an hour, possibly finishing off without the foil to ensure the skin becomes crispy. Allow to stand for two minutes.

The Salad

Whilst the chicken bakes place the spinach and rocket leaves into a large salad bowl and cover with the onion and tomatoes. Lay the strips of mozzarella on top and sprinkle with pine nuts. Mix a 2 tablespoons of olive oil and 2 tablespoons of lemon juice together and drizzle over the salad, ensuring the nuts and cheese are coated.

To Serve

Slice the chicken breasts into medallions. Toss the salad thoroughly so all the ingredients are well mixed, arrange on a plate and top up with slices of chicken.

Serve with crusty bread and a dry sparkling wine.

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