Chargrilled Spiced Chicken Salad

chargrilled Chicken Salad

This is a great option for a weekend lunch, or a nice and healthy mid-week dinner. You just feel healthy eating it 🙂

For the yoghurt dressing: 

1 tub (175ml) plain yoghurt

1 garlic clove, crushed

1 Tbsp (15ml) white balsamic vinegar

1 Tbsp (15ml) water

Salt and milled pepper

For the salad:

1 tbsp (15ml) olive oil

1/2 red chilli, finely sliced

1 garlic clove, crushed

2 corn on the cob

1 bunch asparagus spears, edges trimmed

1/2 a small packet cherry tomatoes, halved

For the spiced chicken: 

2 Tbsp (30ml) olive oil

1 tsp (5ml) ground cumin

1 tsp (5ml) smoked paprika

4 chicken breast fillets (no skin)

For serving: 

1/ red onion, finely sliced

1 packet mixed salad greens

– Mix the yoghurt dressing ingredients together, season and set aside.

– Heat a griddle pan until very hot.

– Combine oil, chilli and garlic and seasoning together and rub the mixture over the corn and griddle until charred on all sides.  Cool, then cut the corn kernels off the cob.

– Char-grill the asparagus for a few minutes on each side, set aside. Then grill the tomatoes, cut side down for a minute or two.

– Mix the oil and spices together and brush over the chicken fillets and grill for 5 minutes on each side. Remove the chicken from the heat, rest and slice.

– Arrange all the ingredients (including onion and salad greens) on a platter. Season and drizzle with yoghurt dressing.

Recipe from Pick ‘n Pay’s Fresh Living Magazine


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