Spicy chicken and tomato bread salad

Serve this warm salad as a wholesome main meal.
 
recipe, chicken, tomato, bread, salad, light meals

Recipe from: 14 January 2016
Preparation time: 15 min
Cooking time: 15 min
 
 

Ingredients

 
  • 2
    tsp
    dried oregano leaves
  • 1/4
    tsp
    peri-peri powder
  • 1/2
    tsp
    paprika
  • juice and zest of 1 lemon
  • 2
    Tbs
    olive oil
  • sea salt and black pepper
  • 4
    chicken breast fillets
  • SALAD:
  • 300
    g
    rosa tomatoes
  • 4
    baby cucumbers, halved and finely sliced
  • 1/2
    a red onion, diced
  • 1
    small ciabatta, cubed and toasted
  • 5
    g
    fresh basil leaves
  • 5
    g
    chives, chopped
  • DRESSING:
  • 1
    garlic clove, chopped
  • 1
    Tbs
    Dijon mustard
  • 2
    tsp
    balsamic vinegar
  • 3
    anchovy fillets
  • 1/2
    cup
    olive oil
  • sea salt and black pepper
  • 2
    baby gem lettuce, leaves separated
Servings: Change Serving
 
 

Method

 
In a bowl, mix the oregano, peri-peri, paprika, lemon juice and zest and olive oil. Season. Rub mixture all over the chicken and allow to stand for 5 minutes. Heat a griddle pan, brush it with a little oil, and cook the chicken on the griddle pan until cooked through. Set aside and keep warm.

For the salad:

Place the tomatoes, cucumber, onion and ciabatta in a bowl, pour over the dressing and stir. Add basil and chives and toss together.

For the dressing:

Blitz the garlic, mustard, balsamic and anchovies in a blender for a minute, then slowly add the olive oil until thickened. Season.

To serve:

Place the baby gem leaves on a plate, scatter over salad and top with chicken breasts.

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Read more on: recipe  |  summer  |  chicken  |  tomato  |  salad  |  bread  |  lunch  |  light meals
 

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