Chicken salad and garlic bread with cheese

Chicken salad and garlic bread with cheese

Cook 30 Min (minutes) 4 people

Summer-essence on a plate – our recipe for Chicken salad and garlic bread with cheese pairs fresh vegetables of delicate flavour with rich homemade dressing. Tenderised to a point of shredding, filleted chicken rest on a bed of mixed lettuce, green beans and red onion. Served with a side of hot garlic bread.

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Ingredients

Chicken salad
  • 500 g chicken fillet
  • 1 tsp coarse salt
Garlic bread
  • 4 wholemeal pitta
  • 175 g mozzarella cubes
  • 2 small, chopped garlic cloves
  • ½ tsp flake salt
Chicken salad, cont.
  • 400 g steamed green beans
  • 1 finely chopped red onion
  • 2 tsp finely grated lemon zest (pesticide-free)
  • 1 tbsp freshly squeezed lemon juice
  • 1 small, finely chopped garlic clove
  • ½ tsp sugar
  • ¼ tsp coarse salt
  • 100 g rinsed mixed baby lettuce leaves

Preparation

Chicken salad

1. Heat a grill pan until nice and hot – about 4 min. over a high heat.

2. Sear the chicken fillets for about 1 min. on each side. Then reduce to a medium heat, and cook for approx. 10 min. – turning occasionally.

3. Shred the cooked chicken using 2 forks and sprinkle with salt – if the chicken isn’t cooked through, you can give the shredded meat another 1-2 min. in the grill pan.

Garlic bread

4. Cut the pittas in half and stuff them with approx. 125g of the cheese.

5. Place the pittas on a baking sheet lined with parchment and bake for approx. 5 min. at 225°C.

6. Remove from the oven and rub each pitta with garlic.

7. Sprinkle the pittas with the rest of the cheese, salt and pepper and bake for another 5 min. at 225°C.

Chicken salad, cont.

8. Cut the beans into small pieces. Combine the onions, lemon zest, lemon juice, garlic, sugar and salt in a bowl.

9. Add the beans, lettuce leaves and shredded chicken and mix until everything is coated in dressing, then arrange in 4 bowls. Serve the chicken salad with the warm cheesy garlic bread.

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