Rainbow Chicken Salad with Herby Sourdough Croutons
This refreshing vibrant salad is high in protein, healthy fats, fibre and polyphenols. It also scores highly on the hydration scale, as lettuce, rocket, cucumber, radishes, and strawberries are super hydrating foods. It’s a quick, healthy and satisfying lunch for warm summer days, whether you’re at home in the garden or away. The homemade sourdough croutons also give it a satisfying crunch.
Servings: 4
Time: 20 minutes
Ingredients
4 thick slices sourdough, roughly cut into chunky cubes
drizzle olive oil or coconut oil
3 tbsp Herbs de Provence (or any dried mixed herbs)
salt & pepper
3 skinless chicken breasts
2 tsp fresh or dried herbs
2 garlic cloves
2 tsp salt
4 handfuls of mixed lettuce and rocket leaves
1 large carrot, shaved into ribbons using a peeler
1 small cucumber, sliced
100g strawberries, stem removed and cut into quarters
200g red radish, roughly chopped
large handful mint leaves, roughly chopped
1 jar or tin of anchovies in olive oil (optional)
100g feta, roughly broken into chunks (optional)
Creamy lemon tahini dressing:
¼ cup smooth tahini
2 tbsp extra virgin olive oil
½ lemon, juice
1 tsp maple syrup
3 tbsp cold water, more if needed
pinch salt and pepper
To serve:
whole mint leaves
Toasted pine nuts
pomegranate seeds
Method
Preheat the oven to 180C fan and line a tray with baking parchment.
In a mixing bowl toss the sourdough chunks with olive oil, Herbs de Provence, salt and pepper and spread out on the tray.
Bake for 30 minutes until crunchy, tossing halfway through. Remove and set aside to cool slightly
Meanwhile, poach the chicken. Add the chicken breasts into a large sauce pan so they are all in one layer then cover completely with water.
Add the herbs, garlic and salt, bring to the boil then simmer for 12-15 minutes (depending on the size of the breasts) until cooked and juices come out clear. Set aside to cool slightly.
In a large mixing bowl, add the leaves, carrot ribbons, cucumber, radishes, strawberries, mint leaves and anchovies and feta if using. Mix well.
Slice the poached chicken and roughly tear it into the mixing bowl. Add the croutons and toss again until everything is evenly distributed.
Whisk all the dressing ingredients together, then mix 2 tbsp of this through the salad before dividing between 4 bowls.
Top with toasted pine nuts, pomegranate seeds and whole mint leaves.
Put the rest of the dressing on the table for each lucky consumer to drizzle on top. Store leftover dressing in the fridge.