With protein and essential amino acids, chicken is a nourishing addition to these easy salads. Simply poached or marinated, it’s tossed with colourful ingredients to create our new favourite go-to for a light and speedy summer dinner.
sumac chicken with broad beans, cucumber and feta
4 x 180g chicken thigh fillets, trimmed
8 cloves garlic, skin on
1 tablespoon sumac sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
1 cup (70g) coarse rye sourdough breadcrumbs
1 lemon, halved
4 Lebanese cucumbers, spiralised ( see note, page 94)
1½ cups (225g) frozen broad (fava) beans, thawed and podded 100g feta, thinly sliced
Greek basil leaves, to serve Place the chicken, garlic, sumac, salt, pepper and 2 teaspoons of the oil in a large bowl and toss to combine. Set aside for 20 minutes to marinate.
Preheat oven to 240°C (475°F). Place the chicken mixture on a greased large oven tray. Cook for 10 minutes or until light brown.
Toss the breadcrumbs with 2 teaspoons of the oil. Add the breadcrumbs and lemon to the oven tray and cook for a further 8–10 minutes or until the breadcrumbs are golden brown and the chicken is golden brown and cooked through.
Squeeze the juice from the baked lemons into a small bowl. Add salt, pepper and the remaining oil and stir to combine. Divide the cucumber, broad beans, chicken, breadcrumbs and feta between plates. Drizzle with the dressing and top with basil to serve. SERVES 4.
spicy satay chicken skewers with carrot and daikon salad
⅓ cup (110g) almond spread
1 tablespoon soy sauce
2 cloves garlic, crushed
¾ cup (180ml) coconut milk
1 birdseye chilli, finely chopped, plus extra, thinly sliced to serve 600g chicken breast fillets, trimmed and sliced
into 1cm-wide strips
½ cup (125ml) water
3 carrots, peeled and spiralised ( see note, page 94)
100g daikon, peeled and spiralised ( see note, page 94)
1 cup Thai basil leaves
1 cup coriander (cilantro) leaves chopped toasted cashews, to serve Place the almond spread, soy sauce, garlic, coconut milk, chilli and chicken in a large bowl and toss to coat. Set aside for 30 minutes to marinate.
Thread the chicken onto metal skewers. Place the water and remaining marinade in a small saucepan over high heat. Bring to the boil and cook for 2–3 minutes or until reduced slightly. Set aside.
Preheat a lightly greased chargrill pan over high heat. Cook the chicken skewers for 2–3 minutes each side or until lightly charred and cooked through. Divide the carrot, daikon, basil, coriander and skewers between bowls. Top with cashews and extra chilli and serve with the satay sauce. SERVES 4.