Grilled chicken with charred courgettes and caramelised strawberries salad Recipe

Colourful salad perfect for a late spring/early summer lunch .

  • Preparation
    20mins
  • Cooking time
    10mins
  • Rest time
    0mn
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Ingredients

Pour people
  • Part one of the recipe
  • Chicken breast(s) (150g) - skinless : 3 whole
  • Baby spinach leave(s) : 300 g
  • Courgette(s) : 1 whole
  • Pink radish(es) : 1 bunch
  • Fresh mint : 1 bunch
  • Garlic clove(s) : 1 whole
  • Dried oregano : 1 Tsp
  • For the vinaigrette
  • Red chilli(s) : 1 whole
  • Raspberry vinegar : 20 cl
  • Olive oil : 60 cl
  • Maille wholegrain mustard : 1 Tsp
  • For the garnish(es)
  • Caster sugar : 20 g
  • Strawberries : 18 whole
  • Flaked almonds : 20 g

Method

  • 1. PART ONE OF THE RECIPE

    preheat the oven to 200C
    Cut the chicken breast into 2 fillets

    Wash the radishes and ,with a mandolin, slice them as fine as possible .Keep them in cold water

    Finely sliced the courgette

    Wash the salad , chopped the mint and cut the strawberries in half.Crush the garlic

    In a really hot grilled pan , colour the chicken in both sides achieving a crisscross pattern , transfer to and oven tray ,add the oregano and garlic ,and cook for about 8min.


    Using a hot pan cook the courgette until a nice brown colour is achieved .

  • 2. FOR THE VINAIGRETTE

    Sliced the red chilli , using a pestle and mortar make a paste with the chilli and mustard,add the vinegar and gradually add the olive oil.

  • 3. FOR THE GARNISH

    Cover the flat sides of the strawberries halves with sugar and with the help of a blowtorch caramelise them.

  • 4. TO SERVE

    Mix the courgette , spinach , radishes and mint with the vinaigrette .

    Place a nice amount of the salad on the centre of a deep plate ,top the salad with the chicken , finish the dish with the strawberries and almonds

Chef's tip

«Try to use difference ingredients like asparagus or artichokes , possibilities are endless »

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