As you can see I am very much in summer mode with my cooking at the moment, despite the fact that Melbourne is insisting on sending us a continual stream of lousy rainy weather! Surely if I think summery thoughts and make salads the sunshine it will come? Surely....
Yesterday I decided to test my theory. Unfortunately this chicken salad did not have the power to stop an all day downpour, but it did taste damn good! I just used the ingredients I had on hand, however you can substitute with whatever takes your fancy - there are no hard and fast rules here.
1 chicken breast, halved length-ways through the middle (to make 2 flat thin pieces)
1 bunch asparagus spears, woody ends removed
2 handfuls mixed greens (I used rocket & baby spinach)
1/2 red capsicum, sliced
1/2 lebanese cucumber, sliced
1/4 red onion, finely sliced
Juice of 1 large lemon
1 tsp piri piri seasoning (or lemon pepper)
Sea salt & cracked black pepper
Natural yoghurt, to serve
Olive oil spray
Lightly season the chicken breast with piri piri seasoning and a squeeze of lemon juice, then place on a hot, lightly oiled grill plate or barbeque. Allow approximately 3-4 minutes per side (depending on the thickness).
While the chicken is cooking, combine all your salad ingredients (except the asparagus) in a bowl and season with salt, pepper and plenty of lemon juice, toss well then divide onto two serving plates.
When you turn the chicken over, pop the asparagus onto the grill to char up a bit, then remove once the chicken is cooked through.
Cut the asparagus spears into shorter lengths if desired, add to the salad plate and top with the cooked chicken and a dollop of natural yoghurt. Add a little cracked pepper and a touch more lemon juice and you're done.
Serves 2.
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