Griddled chicken salad with basil mayo
Try this simple salad for a weekend lunch or a quick midweek supper
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
- Put the onion in a bowl with 1 tbsp vinegar. Toss and leave to marinate. Cut the bread on an angle so you get nice long slices. Drizzle with olive oil then bake at 180C/ fan 160C/gas 4 for 10 minutes until golden. Scatter the parmesan over and cook for another couple of minutes.
- Brush the chicken thighs with olive oil and season really well. Heat a griddle (chargill) then cook the thighs until golden brown and cooked through. Slice.
- Mix the mayonnaise into the onion and vinegar then stir in the basil. Arrange the lettuce on a platter. Scatter over the sliced chicken and croutons. Drizzle over the basil mayo (add a splash of water if you need to make it runnier).
Per serving
553 kcalories, protein 43.3g, carbohydrate 22.4g, fat 32.8 g, saturated fat 7g, fibre 2.1g, salt 1.22 g
Recipe from olive magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10983/
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Ingredients
- ½ red onion , finely sliced
- white wine vinegar
- ½ loaf sourdough bread
- olive oil
- 30g parmesan , grated
- 6 chicken thigh fillets
- 4 tbsp mayonnaise
- ½ a small bunch basil , shredded
- 1 romaine lettuce , leaves separated and torn
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Ingredients
- ½ red onion , finely sliced
- white wine vinegar
- ½ loaf sourdough bread
- olive oil
- 30g parmesan , grated
- 6 chicken thigh fillets
- 4 tbsp mayonnaise
- ½ a small bunch basil , shredded
- 1 romaine lettuce , leaves separated and torn
Per serving
553 kcalories, protein 43.3g, carbohydrate 22.4g, fat 32.8 g, saturated fat 7g, fibre 2.1g, salt 1.22 g
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01 June 2009
chris rated this recipe
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17 August 2009
ChoppyJohn commented on this recipe
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