Home Mẹo Vặt Trong Nấu Ăn Minty griddled chicken & peach salad

Minty griddled chicken & peach salad

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Ingredients

  • 1 lime, zested and juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp mint, finely chopped, plus a few leaves to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 garlic clove, finely grated
  • 2 skinless chicken breast fillets (300g)
  • 160g fine beans, trimmed and halved
  • 2 peaches (200g), each cut into 8 thick wedges
  • 1 red onion, cut into wedges
  • 1 large Little Gem lettuce (165g), roughly shredded
  • ½ x 60g pack rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It…

  • 1 small avocado, stoned and sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 240g cooked new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

Method

  1. Mix the lime zest and juice, oil and mint, then put half in a bowl with the garlic. Thickly slice the chicken at a slight angle, add to the garlic mixture and toss together with plenty of black pepper.

  2. Cook the beans in a pan of water for 3-4 mins until just tender. Meanwhile, griddle the chicken and onion for a few mins each side until cooked and tender. Transfer to a plate, then quickly griddle the peaches. If you don’t have a griddle pan, use a non-stick frying pan with a drop of oil.

  3. Toss the warm beans and onion in the remaining mint mixture, and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken and scatter over the mint. Serve with the potatoes while still warm.

Recipe from Good Food magazine, June 2019