Barbecue chicken and Pink Lady apple salad

07 June 2013

A lovely, light salad that captures the flavour of summer, especially when cooked on the barbecue and eaten al fresco

Preparation time

10 minutes

Cooking time

17 minutes

Serves

4



Ingredients

  • 4 chicken breasts
  • 4tbsp olive oil
  • 350g peeled, Pink Lady apples, cored and sliced
  • 125g fine green beans, trimmed
  • 350g cos lettuce, washed
  • 225g cherry tomatoes, sliced
  • ¼ onion, finely chopped
  • 15g fresh coriander
  • 1 lime, rind and juice
  • 1 tsp honey
  • Salt and freshly ground black pepper

Method

Place the chicken fillets on a board and cover with cling film. Use the end of a rolling pin to gently beat the chicken until it is 1cm thick all over.

Drizzle the chicken with a little oil then barbecue for 8-10 minutes turning once until charred on both sides. Set aside.

Brush the griddle-pan with a little more of the oil, then place on the barbecue to heat up. When hot add the Pink Lady apple slices and cook for 2-3 minutes turning once until charred on both sides. Set aside.

Meanwhile, cook the beans in a pan of boiling water for 3-4 minutes or until just tender. Drain and rinse under cold water.

Tear the lettuce into pieces, place in salad bowl, add the tomatoes, beans, onion and half the coriander leaves.

To make the dressing, finely chop the remaining coriander, then mix with the remaining oil, lime rind and juice, honey and salt and pepper to taste.

Add the chicken to the salad and stir in the dressing to mix together. Top with the Pink Lady apple slices.

Our thanks to www.pinkladyapples.co.uk for providing this recipe.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.