If you’re not sure about warm salads, think again. This is absolutely packed with flavour, and hands-on time is under 30min from start to end – just remember to marinate your chicken fillets for deeper flavour.
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- 2 chicken breasts, sliced in half horizontally
- 400 g chickpeas, rinsed and drained
- 250 g mixed grain packet (we used Merchant Gourmet 5 Glorious Grains)
- 60 g rocket
- 200 g cherry tomatoes, halved
- 1/2 cucumber, roughly chopped
FOR THE MARINADE
- 1 Tbsp. za'atar
- 2 Tbsp. olive oil
- Juice of 1/2 a lemon
FOR THE DRESSING
- 100 ml kefir yogurt (we used GH Pantry Partner* Tims Dairy Kefir Yogurt)
- 2 Tbsp. green harissa
- Juice of 1/2 a lemon
- Step 1Combine the marinade ingredients in a wide bowl with plenty of seasoning. Add the chicken, toss to coat and leave for 5min.
- Step 2While the chicken marinates, combine the ingredients for the dressing, seasoning to taste. Set aside.
- Step 3Heat a large frying pan over a medium/high heat. Add the chicken pieces and cook on each side for 3-4min or until just cooked through. Transfer to a plate and leave to rest. Wipe the pan clean and add the chickpeas and grains with a splash of water. Cook for 2-3min until heated through.
- Step 4Transfer to a bowl and toss with the rocket, tomato and cucumber and a few tablespoons of the dressing. Divide between two plates. Slice the chicken and serve with the salad with more of the dressing drizzled over.
GH TIP
Switch out the chicken for pan-fried halloumi to make this veggie.
*Find out more about GH Pantry Partners.
Per serving:
- Calories: 718
- Protein: 58g
- Total fat: 22g
- Saturates: 4g
- Carbs: 65g
- Total sugars: 10g
- Fibre: 15g
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
