Grilled Chicken Salad
Ingredients
For the salad
• ½ a cantaloupe melon, peeled and sliced
• 2 navel oranges, cut into segments
• 1 grapefruit, cut into segments
• 1 large red onion, cut into separated rings
• 2 green cucumbers, cut in paysannes
• 1 small bunch of rocket leaves
• Almond slivers for the garnish
For the dressing
• 2 tbsp honey
• 1 cup orange juice
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• ¼ tsp freshly gound pepper
• Salt
For the chicken
• 2 boneless chicken breasts with the skin
• 1 tbsp harissa sauce
• ½ tsp chopped garlic
• 2 tsp lemon juice
• 2 tbsp olive oil
• ½ tsp rock salt
Method
• Make the dressing by mixing all the ingredients except the pepper and oil. Soak the fruits in the dressing and refrigerate for two hours.
• Marinate the chicken breast with the harissa and other ingredients. Refrigerate for two hours.
• Grill the chicken till the skin is crisp and it is well cooked. Slice it and keep it covered.
• Strain the soaked fruit, keeping the dressing aside.
• Add the cucumbers, onions and hand-torn rocket leaves. Sprinkle with freshly ground pepper.
• Pour the dressing, extra virgin olive oil and crumbled goat cheese over it.
• Top it up with hot grilled chicken.
• Garnish with almond slivers and serve.
*Recipe & Image Courtesy: Chef Vineet Manocha, Corporate Chef, Lite Bite Foods
For the salad
• ½ a cantaloupe melon, peeled and sliced
• 2 navel oranges, cut into segments
• 1 grapefruit, cut into segments
• 1 large red onion, cut into separated rings
• 2 green cucumbers, cut in paysannes
• 1 small bunch of rocket leaves
• Almond slivers for the garnish
For the dressing
• 2 tbsp honey
• 1 cup orange juice
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• ¼ tsp freshly gound pepper
• Salt
For the chicken
• 2 boneless chicken breasts with the skin
• 1 tbsp harissa sauce
• ½ tsp chopped garlic
• 2 tsp lemon juice
• 2 tbsp olive oil
• ½ tsp rock salt
Method
• Make the dressing by mixing all the ingredients except the pepper and oil. Soak the fruits in the dressing and refrigerate for two hours.
• Marinate the chicken breast with the harissa and other ingredients. Refrigerate for two hours.
• Grill the chicken till the skin is crisp and it is well cooked. Slice it and keep it covered.
• Strain the soaked fruit, keeping the dressing aside.
• Add the cucumbers, onions and hand-torn rocket leaves. Sprinkle with freshly ground pepper.
• Pour the dressing, extra virgin olive oil and crumbled goat cheese over it.
• Top it up with hot grilled chicken.
• Garnish with almond slivers and serve.
*Recipe & Image Courtesy: Chef Vineet Manocha, Corporate Chef, Lite Bite Foods
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