Chargrilled chicken salad with lemon beans & potatoes
·
Serves 4
·
Time to make 25 min
Ingredient
·
380g (about 9) new potatoes
·
2 skinless chicken breast fillets (450-500g)
·
Juice and zest of 1 lemon
·
1 tablespoon olive oil
·
1 tablespoon capers, roughly chopped
·
60g baby kale or baby rocket leaves, shredded
·
250g green beans, trimmed, sliced diagonally
·
½ cup flat-leaf parsley leaves
Skinless chicken
breast fillets
Recipe
1. Place potatoes
in a medium heatproof or microwave-safe bowl with ¼ cup water. Cover with two
sheets of cling film and cook in microwave on high for 5-6 minutes, or until
potatoes are just tender. Drain potatoes and leave to cool.
2. Preheat a medium
grill pan or barbecue hotplate. Spray chicken fillets lightly with olive oil;
season with cracked black pepper. Cook chicken for 3-4 minutes per side, or
until golden and just cooked through. Remove pan from heat, cover and set
aside.
3. Meanwhile, cut
cool potatoes into 0.5cm slices. Place slices in a large salad bowl with lemon
juice, lemon zest, olive oil and capers; toss to combine. Add baby kale (or
baby rocket) leaves, green beans and parsley to bowl. Slice reserved chicken
and add to bowl; toss to combine.
4. Divide salad
among serving plates, season with cracked black pepper and serve.
Cook’s tip Replace the kale (or rocket) with baby
spinach if you prefer. You can add blanched, chopped broccolini, too.
Enjoy tender
chicken and crisp greens with a citrus tang
