Chicken and mint salad with lime and strawberry dressing
Time to make: 45 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
600g skinless, boneless chicken thighs
2 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons garlic, finely chopped
1/3 cup fresh mint leaves, torn
4 radishes, thinly sliced
1 bunch asparagus, steamed or blanched
1 small cucumber, julienned
300g baby carrots, blanched
300g strawberries, sliced
sprinkling white pepper
juice of 1 lime (or lemon)
1-2 tablespoon olive oil
3 tablespoons white wine vinegar
1 teaspoon soft brown sugarlight brown cane sugarX
1/3 cup fresh mint leaves
8 slices sourdough bread, to serve
Total fat 22g
Saturated fat 5g
Dietary fibre 7g
1 Heat oven to 190°C. Toss chicken in oil, lemon juice, garlic and first measure of mint. Cook for 25 minutes, turning once, until golden brown. Slice when cool.
2 Place radishes, asparagus, cucumber and carrots in a bowl with 3/4 of the strawberries. Toss well.
3 Place remaining strawberries in a blender and process until pulpy. Mix strawberry pulp with 2-3 tablespoons water, pepper, lime juice, oil, vinegar, sugar and remaining mint. Add to salad and toss well.
4 Top salad with sliced chicken and serve with bread.
Make it gluten free: Use gluten-free bread.
- The white pepper brings out the flavour of the strawberries.
- If not plating up the salad immediately, serve strawberry dressing on the side.