GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD
INGREDIENTS :
For the salad
1 clove garlic
1 tsp salt, plus more to taste
1 tbsp extra-virgin olive oil
1/4 lemon, juiced
150g pear tomatoes, sliced in rounds
1 cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
3g chopped fresh dill
Freshly ground black pepper
FOR THE CHICKEN
4 chicken breasts, about 110g each
Olive oil spray
Freshly ground black pepper
METHOD
For the tomato-cucumber salad:
1) Smash the garlic clove, sprinkle with 1 tsp of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
For the chicken:
1) Preheat a griddle pan or nonstick frying pan to medium high.
2) Spray the chicken breasts lightly with the olive oil and season with salt and black pepper. Griddle the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 mins per side. Place each breast on a plate and serve topped with the tomato-cucumber salad.
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