GRILLED CHICKEN WITH WARM COS LET­TUCE SALAD

Woman’s Day (Australia) - - Food To Love -

SERVES 2 PREP 25 MINS COOK 35 MINS

3 slices multi­grain bread, cut into 3cm cubes 4 leeks, trimmed, halved length­ways 300g chicken breast fil­let, trimmed 1 baby cos let­tuce, trimmed, quar­tered length­ways 2 tsp finely grated lemon zest 1 tbsp lemon juice ¼ cup chopped basil leaves ¼ cup chopped pars­ley 10g shaved parme­san cheese

BUT­TER­MILK DRESS­ING

¼ cup but­ter­milk 3 tsp lemon juice 2 tsp chopped tar­ragon 1 tbsp chopped chives ½ clove gar­lic, crushed 1 Pre­heat oven to hot, 200°C. 2 Place bread on an oven tray in a sin­gle layer and spray with oil. Bake for 10 mins or un­til golden. 3 Cook leek in a medium pan of boil­ing wa­ter for 4 mins or un­til just ten­der. Drain.

4 Heat a lightly oiled grill plate (or grill or bar­be­cue) over high heat. Cook chicken 3 mins each side or un­til golden brown. Place on an oven tray and cover with foil. Trans­fer to oven. Bake for 15 mins or un­til just cooked through. Rest for 10 mins, then slice thickly.

5 Spray leeks and let­tuce with oil. Cook leeks on the grill plate for 3 mins or un­til browned, and the let­tuce for 1 min or un­til browned lightly, turn­ing half­way.

6 BUT­TER­MILK DRESS­ING

Com­bine in­gre­di­ents in a small jug. Sea­son with pep­per to taste.

7 Com­bine chicken with zest and juice, and half basil and pars­ley.

8 To serve, top let­tuce wedges with leeks and chicken mix­ture. Sprin­kle with crou­tons and parme­san and driz­zle with but­ter­milk dress­ing. Sprin­kle with ex­tra basil and pars­ley.

10.2g To­tal fat 3g Sat fat 1787 kj (427 cals) 30.7g Carbs 46.6g Pro­tein 11.9g Fi­bre 442mg Sodium Low GI

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