Shopping List Grilled Chicken
4 organic chicken thigh fillets or chicken breast
1 tablespoon sunflower oil
Sea salt and freshly ground pepper
For Lemon-Garlic Sauce
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 small clove garlic, crushed
Handful of fresh parsley, finely chopped
1 tablespoon lemon juice
Shopping List for the Salad
100g peas
100g small broad beans
2 spring onions, thinly sliced
Handful parsley leaves, finely chopped
Handful dill, finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons grated Pecorino cheese
The sun is shining, and we're making a delicious chicken salad, a true spring salad. You'll make three parts of this salad: the chicken, the vegetables, and the sauce. But that sounds more complicated than it is, because you don't have to make everything at once.
You can make the sauce a day in advance and store it in the refrigerator, if that's more convenient. Also nice: if you have vegetarians having dinner with you, you can make the salad without chicken, and it's still delicious! Than we serve it with baked potatoes instead of bread.
How to make the spring salad
Start with grilling the chicken
Heat the gridle.
Brush the chicken with oil.
Grill the chicken for 4-5 minutes.
Turn the chicken and grill 2-3 mins more.
Press firmly on the grill to create pretty stripes.
Keep the chicken warm and set it aside.
Cut the chicken into strips before serving.
How to make the lemon garlic sauce
Chop the parsley finely.
Place mayonnaise and yogurt in a bowl
Add the parsley, garlic and lemon juice.
Stir it all until combined and season with salt & papper.
How to assemble the Spring Salad with chicken
Bring a small pan with water to a boil.
Add the peas and broad beans to the pan.
Cook the vegetables +/- 8 minutes, al dente.
Allow the vegetables to drain well.
Slice the spring onions into thin rings.
Add the lemon juice and oil to the mixture.
Finally add the dill and parsley and toss it.
Season the spring salad with sea salt and freshly ground black pepper, as you like it
Grate the pecorino coarsely and slice the bread.
Plate the salad, top it with the grilled chicken and sprinkle with cheese.
Enjoy what's left of Spring and your Spring salad!