Prep time: 10 min
Cook time: 12 min
Serves: 2
This quick chicken salad is full of summery flavors like
thyme, mint and lemon - perfect for a midweek dinner. For more flavor, use
walnut oil or lemon flavored olive oil. Use any leftovers for a delicious
packed lunch the next day.
INGREDIENTS
2 chicken breasts, cut into strips
1 tbsp olive oil
1 lemon, zest and juice
4 sprigs thyme, leaves removed from stalks
1/2 tsp dried red chilli flakes
70 g bag rocket, or mixed salad leaves
handful basil, torn into shreds
2 sprigs mint, chopped
1/2 red onion, thinly sliced
handful black olive, chopped in half lengthways
METHOD
1. Put the chicken breast strips, olive oil, lemon zest and
juice, thyme and chilli flakes into a sealable food bag. Season with salt and
pepper.
2. Seal the bag and shake to cover the chicken breast with all the flavour. If you have time you can leave the chicken to marinade in the fridge for 30 minutes at this point.
3. Heat a frying pan and tip the contents of the bag into the pan. Fry chicken for 8-10 minutes until cooked through.
4. Meanwhile, spread rocket, basil and mint onto two plates and sprinkle with sliced onion.
5. Add the olives to the chicken, and stir through to warm. After 1 minute, spoon the chicken onto the salad. Add a squeeze of lemon juice to the pan and warm through, stirring all the time to create a lemony sauce.
6. Drizzle over the leaves to finish and serve with crusty bread or new potatoes.
2. Seal the bag and shake to cover the chicken breast with all the flavour. If you have time you can leave the chicken to marinade in the fridge for 30 minutes at this point.
3. Heat a frying pan and tip the contents of the bag into the pan. Fry chicken for 8-10 minutes until cooked through.
4. Meanwhile, spread rocket, basil and mint onto two plates and sprinkle with sliced onion.
5. Add the olives to the chicken, and stir through to warm. After 1 minute, spoon the chicken onto the salad. Add a squeeze of lemon juice to the pan and warm through, stirring all the time to create a lemony sauce.
6. Drizzle over the leaves to finish and serve with crusty bread or new potatoes.
