Sizzling chicken platter
- Mary Cadogan
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Serves 4
Easy
Cook: 40 mins - 50 mins
A star rating of 4 out of 5.1 ratingRate
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A zesty chicken dish for the BBQ or the griddle pan
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Ingredients
Nutrition
Units:
MetricUS
-
4 boneless, skinless chicken breasts
(about 500g/1lb 2oz total weght)
-
1 tsp hot chilli paste
or harissa
-
3 tbsp olive oil
-
1 tbsp lemon juice
-
1-2 lettuces
depending on size, such as cos, batavia or Webb's
-
½ cucumber
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½ bunch radishes
-
25g pine nut
toasted
-
handful of mint
leaves
For the dressing
-
2 ripe vine tomatoes
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½-1 tsp hot chilli paste
or harissa
-
1 tbsp lemon juice
-
4 tbsp olive oil
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Nutrition: per serving
-
kcal377
-
fat26g
-
saturates3.7g
-
carbs4g
-
sugars0g
-
fibre1.5g
-
protein32.2g
-
salt0.23g
low
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Method
-
step 1
Lay the chicken in a shallow dish. Whisk up the chilli paste or harissa, oil, lemon juice and a little salt in a small bowl. Pour over the chicken and rub in to coat each piece.
-
step 2
To make the dressing, halve, seed and dice the tomatoes. Mix in a bowl with the chilli paste, lemon juice, oil and a little salt. Set aside.
-
step 3
Heat a griddle pan or start the barbecue, then cook the chicken for 6-8 minutes on each side until cooked through. Remove and wrap in foil to keep it warm.
-
step 4
Separate the lettuces and spread the leaves over a serving platter. Slice the cucumber and radishes and scatter over the lettuce.
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step 5
Cut the chicken into strips and toss with half the dressing in a large bowl. Tip on to the salad and scatter with the pine nuts and mint leaves. Drizzle over the remaining dressing and serve warm.
Recipe from Good Food magazine, June 2003
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A star rating of 4 out of 5.1 rating
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