This is a delicious warm salad that combines griddled chicken breast, asparagus and new potatoes with a gorgeous lemony dressing.
The chicken is based on souvlaki, which infuses the chicken breasts with a goregous marinade of lemon, garlic, oregano and olive oil.
I like to griddle or BBQ the chicken and asparagus, so that you get that lovely charring but you could also cook them in an air fryer if you prefer.
If you want to enhance the salad further, then you can add other salad ingredients such as diced cucumber and thinly sliced red onion.
However the key to this salad, is that glorious lemon vinaigrette, which brings the whole dish together.
For the chicken
2 large chicken breasts
3 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice
2 cloves of finely grated or minced garlic
1 tablespoon of dried oregano
Seasoning
For the potatoes, asparagus and salad
600g new potatoes, charlottes or jersey royals
230g asparagus
Olive oil
Seasoning
1 bag of salad leaves or sliced romaine hearts or cos lettuce
For the lemon vinaigrette
6 tablespoons of rapeseed oil
2 tablespoons of fresh lemon juice
Touch of Dijon mustard
Seasoning
Handful of chopped fresh basil
Handful of chopped flat leaf parsley (optional)
Method
To marinade the chicken
- Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
- Beat each chicken breast with a rolling pin until they are approx 1.5 cm thick. The chicken breasts want to be flattened so they are an even thickness.
- Place the chicken in a Tupperware (or similar) and add the remaining chicken ingredients.
- Mix well (your hands are best for this) and place in the fridge for at least 30 minutes.
To make the salad
- Cook the potatoes according to the packet instructions. Whilst the potatoes are cooking:
- Break off the woody ends of the asparagus.
- Place the asparagus on a plate and drizzle with olive oil and seasoning.
- Combine all of the vinaigrette ingredients in a bowl or jar, and whisk or shake well to emulsify.
- Heat a griddle pan and once the pan is up to temperature, lay the chicken breasts onto the griddle and cook for 3-5 minutes on each side until golden brown. (They are cooked when there is no pink meat or juices and when the chicken reaches an internal temperature of 74C).
- Remove the chicken fillets from the pan and leave to rest for 5 minutes.
- Whilst the chicken is resting, pop the asparagus on the griddle and cook, turning occasionally, until it is just cooked and charred.
- Slice the chicken.
- Cut any large potatoes into bite size chunks.
- Scatter the leaves over the plates / salad bowls and top with the chicken and potatoes.
- Dress with the lemon vinaigrette and serve.
