Griddled Chicken Salad with Lemon and Basil Mayonnaise
Over a year ago
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Ingredients
- 2 chicken breast fillets
- 6 tbsp olive oil
- 1 cucumber (preferably organic). skinned
- 1 tsp dried red chilli flakes
- 2 garlic cloves. crushed
- 2 carrots. peeled
- Juice of 1 lemon
- 25g (1oz) baby spinach leaves
- 200ml (7fl oz) fresh mayonnaise
- Finely grated zest and juice of 1 unwaxed lemon
- g (1¾ oz) fresh basil leaves. finely chopped
Accompaniment
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Description
Nothing gives chicken some zing like a fresh twist of lemon
Method
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1
To make the mayonnaise, place all the ingredients into a bowl and mix well. Set aside. Slice each chicken breast into 1cm (3/4in) strips and place in a wide, non-reactive bowl. Mix together the olive oil, chilli flakes and garlic and season well. Pour this mixture over the chicken and toss to mix well.
Heat a large, non-stick griddle pan until hot, then add the chicken in batches and cook for 3-4 minutes on each side, or until cooked through. Remove from the pan and transfer to a plate, then cover and keep warm.
Meanwhile, using a mandoline or vegetable peeler, finely shred the cucumber and carrot into long thin strips, then place in a bowl with the lemon juice. Season well with salt and freshly ground black pepper, and toss to mix well.
Divide the spinach leaves between 4 serving plates and top with the cucumber and carrot mixture. Top each serving with the chicken and place a dollop of the mayonnaise on each plate.
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