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Anjum Anand's Griddled Chopped Chicken Salad |
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| Serves 1 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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+ marinating |
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My rating |
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Ingredients |
1 large skinless chicken breast
1½ tbsp olive oil
1 tsp roasted & ground cumin seeds
small bunch parsley, finely chopped
1½ tbsp lemon juice, or to taste
½ medium tomato
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½ ripe avocado
½ red onion, finely chopped or sliced
handful chopped lettuce like little Gem
3 tbsp salted peanuts, lightly chopped
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Marinate the chicken breast in
1 tsp of the olive oil & some seasoning. Leave for 30 mins
if possible. Heat a griddle pan or frying pan, put the
chicken in and cook for 5 - 6 mins on each side or until
done. To keep the chicken moist you can cover the pan with
another pan.
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Meanwhile, mix together the
remaining olive oil, seasoning, cumin and a little each of
the parsley & the lemon juice. Chop the tomato and avocado
into even 1-2cm cubes. Put in a bowl and add the onion,
lettuce and most of the dressing. Toss well to mix and
season to taste. Add more lemon juice if necessary.
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Slice the chicken thinly and
place on top of the salad, drizzled with the remaining
dressing and remaining parsley, or chop into small chunks
and mix in with the dressing and parsley. It is best to
let the flavours marinate, so make up to 10 -15mins before
serving if possible. Scatter over the peanuts to serve.
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DAILY
DINNERS 
