- 4 smallskinless, boneless chicken breast halves (about 1-1/4 pounds total)
- Nonstick cooking spray
- 3cups arugula
- 2cups shredded baby spinach leaves
- 2 pink grapefruit, peeled and sliced crosswise
- 1/2mediumfennel bulb, thinly sliced
- 1 avocado, halved, seeded, peeled, and sliced
- 1 recipeChampagne Vinaigrette
- 2tablespoonsgrapefruit juice
- 1tablespoonchampagne vinegar
- 1tablespoonolive oil
- 1/4 teaspoonsalt
- 1/4 teaspoonground black pepper
MethodUsing the flat side of a meat mallet, pound chicken lightly until 1/4 to 1/2 inch thick. Remove plastic wrap.
- 6 skinless chicken breasts
- 2 tbsp olive oil
- 1⁄2 tbsp balsamic vinegar
- 140g bag rocket
- 25g Parmesan
- lemon wedges
- 2 garlic cloves
- 3 rosemary sprigs, leaves finely chopped
- 6 sage leaves, finely shredded
- zest 1 lemon and juice of ½
- 3 tbsp olive oil
- Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
- To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
- Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
- Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.
- 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
- 1 tablespoon Olive Oil
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon each salt and black pepper
- 8 cups mixed Salad Greens
- 1/4 cup reduced-fat Balsamic Vinaigrette
- 1 cup Cherry Tomatoes, halved
- Place the breasts between 2 pieces of plastic wrap. Pound with a flat mallet until 1/2 inch thick.
- Drizzle chicken with oil; sprinkle with thyme, salt and pepper.
- Coat a grill pan with nonstick cooking spray. Cook chicken over medium-high heat 3 to 4 minutes per side or until juices run clear.
- Toss greens with dressing and tomatoes; divide among 4 plates. Top each with a piece of chicken.
- 6cups arugula, tough stems removed
- 4 Green Olives, pitted and quartered
- 4 large dried dates, pitted and quartered
- 1 orange, peeled, sectioned and sliced into chunks
- 1/4 cup seasoned italian breadcrumbs
- 8ounces chicken tenders
- 2teaspoons extra-virgin Olive Oil
- 2tablespoons frozen orange juice concentrate, thawed
- 1tablespoon water
- 1tablespoon cider vinegar
- 1tablespoon dijon mustard
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1/3 cup crumbled aged or fresh goat cheese, (see Note)
- Place arugula, olives, dates and orange chunks in a large salad bowl.
- Place breadcrumbs on a large plate; roll chicken in the breadcrumbs to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
- Add orange juice concentrate, water and vinegar to the pan. Stir in mustard and let dressing boil for 30 seconds. Add salt and season with pepper to taste. Add half of the warm dressing to the salad; toss gently to mix.
- Divide the salad between 2 plates. Cut the chicken into thin slices. Top each salad with the chicken, goat cheese and remaining dressing.
- Tip:Note: Goat cheese, also know as chevre (the French word for goat), is earthy-tasting and slightly tart. Fresh goat cheese is creamy and widely available; aged goat cheese has a nutty, sharp flavor and is drier and firmer in texture. Look for aged goat cheese in a well-stocked cheese section at larger markets and specialty cheese shops.