Chargrilled chicken salad with lemon beans and potatoes
(at time of publication)
- 600g new potatoes
- 2 skinless chicken breast fillets (500g)
- 1 lemon. zest and juice
- 2 tablespoons olive oil
- 1 tablespoon capers, roughly chopped
- 60g baby kale or baby rocketarugulaX, shredded
- 250g green beans, trimmed, sliced diagonally
- ½ cup fresh flat-leaf parsley
- 2 tablespoons sliced almonds
1 Place potatoes in a medium-sized heatproof or microwave-safe bowl with ¼ cup water. Cover and cook in microwave on high for 5-6 minutes or until potatoes are just tender. Drain potatoes and leave to cool.
2 Preheat a medium-sized grill pan. Spray chicken fillets lightly with oil and season with freshly ground cracked black pepper. Cook chicken for 3-4 minutes each side or until golden and just cooked through. Remove pan from heat. Cover. Set aside.
3 Meanwhile, cut cool potatoes in 0.5cm slices. Place slices in a large salad bowl with lemon zest and juice, olive oil and capers. Toss to combine. Add baby kale, green beans and parsley to bowl. Slice reserved chicken and add to bowl. Toss to combine.
4 Divide salad among serving plates, scatter over almonds and season with cracked black pepper to serve.
Replace kale (or rocket) with baby spinach if you prefer. You can add blanched, chopped broccolini, too.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 2g
Dietary fibre 5g
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