Say cheese with your grilled chicken
One serving may not be enough; this is so delicious!
GRILLED CHICKEN WITH BEETROOT, BLUE CHEESE AND CROUTONS
2 beetroots, peeled and diced 1cm Grilled chicken
600g boneless, skinless chicken breasts
1 tablespoon finely chopped fresh tarragon leaves (or use 1 teaspoon dried tarragon)
Zest of 1 lemon Croutons and salad
4-5 slices of your favourite bread (like, focaccia, ciabatta), diced 2-3cm until you have about 3 cups worth 2 pears, skin on 100-150g creamy blue cheese 1⁄ cup toasted walnuts
2 120-150g rocket leaves To serve 1⁄ cup pomegranate vinaigrette
4 (see below) Preheat oven to 200 degrees Celsius. Line an oven tray with baking paper.
Start by preparing the pomegranate vinaigrette (see below) to go with the meal.
Toss beetroot with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 20-25 minutes, until tender.
Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place on a plate, drizzle with a little olive oil and coat with tarragon and lemon zest. Season with salt and pepper and set aside.
Place bread in a medium-sized bowl with a drizzle of olive oil. Season with salt and pepper and add to tray with beetroot (push aside). Roast for about 5 minutes, until crispy.
While croutons are roasting, prepare the rest of the salad. Slice pears in half lengthways and thinly slice, discarding cores; dice cheese 1cm. Place pears, cheese, walnuts and rocket in a large bowl.
Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 2 minutes each side (depending on thickness), until golden and just cooked through. Remove and cover with foil to rest for 2 minutes before slicing.
Add beetroot, croutons and pomegranate vinaigrette to bowl with salad and toss to combine.
To serve, divide salad among bowls or plates and top with sliced chicken. Pomegranate vinaigrette In a large bowl, whisk together 1 teaspoon Dijon mustard; 2 tablespoons pomegranate molasses; 2 tablespoons white wine; and 1 tablespoon runny honey. Add 6-7 tablespoons olive oil in a thin stream while whisking constantly until all is incorporated. Season to taste with salt and pepper. Will keep in fridge for a week.
Recipes extracted from Dinnertime Goodness by My Food Bag& Nadia Lim, published by Penguin NZ, RRP: $45.
Photography by Tam West.
Blue cheese buffs will love this flavoursome chicken salad.