SPRING CHICKEN WITH EDAMAME APPLE SALAD

SPRING CHICKEN WITH EDAMAME APPLE SALAD

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 30, 2018.
Order Now
Order Now

Save the skin from the avocado half you are using, to cover the other half of the avocado. This will prevent it from discolouring too much. If you prefer, use spray oil instead of liquid.

Ingredients

DRESSING

  • 100g spring vinaigrette
  • Zest of ½ lemon
  • Juice of 1 lemon

SALAD

  • 1 broccoli, diced 1-2cm
  • ½ bag frozen edamame beans
  • 1 baby cos lettuce, thinly sliced
  • 1 apple, diced 1cm or grated
  • ½ avocado, diced 1cm

CHICKEN

  • 550g lean chicken breasts
  • 1-2 tsp mustard
  • 1 pack chicken spice mix

TO SERVE

  • 50g feta cheese, crumbled
  • 2 Tbsp mint, chopped
  • 2 Tbsp chives, chopped

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Prep dressing. In a large bowl, combine all dressing ingredients. Season.
  3. Prep & cook salad. Cook broccoli and edamame beans, in pot of boiling water for 2-3 minutes. Drain well.
  4. Add all salad ingredients to bowl with dressing. Toss and season.
  5. Prep & cook chicken. Pat chicken dry and cut into steaks. Place hand on top of chicken and slice through horizontally.
  6. Heat 1 tsp oil in a large fry-pan on medium-high heat. Rub chicken with mustard, chicken spice mix and season. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside for 1-2 minutes, covered.
  7. Prep garnishes.
  8. Finish chicken. Slice chicken thinly, reserving resting juices.
  9. To serve, divide salad between plates, top with chicken and drizzle over resting juices. Sprinkle with feta, mint and chives.

Nutritional Information

Energy 1840 kj
440 kcal
Protein 43.2g
Carbohydrate 14.8g
Fat 21.7g