Chicken and mint salad with lime and strawberry dressing

Serves: 4

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

600g skinless, boneless chicken thighs
2 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons garlic, finely chopped
⅓ cup fresh mint leaves, torn
4 radishes, thinly sliced
1 bunch asparagus, steamed or blanched
1 small cucumber, julienned
300g baby carrots, blanched
300g strawberries, sliced
sprinkling white pepper
juice of 1 lime (or lemon)
1-2 tablespoon olive oil
3 tablespoons white wine vinegar
1 teaspoon soft brown sugarlight brown cane sugarX
⅓ cup fresh mint leaves
8 slices sourdough bread, to serve

Instructions

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1 Heat oven to 190°C. Toss chicken in oil, lemon juice, garlic and first measure of mint. Cook for 25 minutes, turning once, until golden brown. Slice when cool.

2 Place radishes, asparagus, cucumber and carrots in a bowl with 3/4 of the strawberries. Toss well.

3 Place remaining strawberries in a blender and process until pulpy. Mix strawberry pulp with 2-3 tablespoons water, pepper, lime juice, oil, vinegar, sugar and remaining mint. Add to salad and toss well.

4 Top salad with sliced chicken and serve with bread.

Variations

Make it gluten free: Use gluten-free bread.

HFG tip

The white pepper brings out the flavour of the strawberries.
If not plating up the salad immediately, serve strawberry dressing on the side.

Nutrition Info (per serve)

Calories 551 cal

Kilojoules 2310 kJ

Protein 40 g

Total fat 22 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 12 g

Dietary fibre 7 g

Sodium 530 mg

Calcium 140 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.