Lemon and Honey Chicken Salad


Zest and juice of 1 lemon, (plus 1 tablespoon lemon juice, extra)
2 tablespoons honey
1/4 cup (60ml) extra virgin olive oil
1 cup mint leaves, half the leaves finely chopped
4 x 200g chicken breast fillets, each sliced into thirds
200g podded fresh or frozen broad beans
1/2 (200g) garlic ciabatta loaf, halved lengthways, torn into small pieces
Large handful of baby spinach
400g can chickpeas, rinsed, drained
125g cherry tomatoes, halved
1/2 cucumber, finely chopped
1/4 cup flat-leaf parsley leaves, chopped

2 teaspoons wholegrain mustard


Step 1
Preheat grill to medium-high.
Step 2
Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.
Step 3
Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.
Step 4
Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.
Step 5
Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelized and cooked through.
Step 6
Toss broad beans, ciabatta, baby spinach, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.
Step 7
Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to serve.

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