Tuesday, 16 September 2014

Jamie's 15 Minute Meals: Chicken Salad

This was a really yummy chicken salad, I loved all the textures and the dish was just really tasty.

Chicken Salad
(from Jamie's 15 Minute Meals)
(Serves 4)

1 head broccoli
4 small skinless chicken breasts
1 heaped tsp ground coriander
300g bulgur wheat
2 preserved lemons
1 bunch radishes
2 spring onions
1/2 bunch fresh mint
2 tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp sunflower seeds
4  tbsp fat-free natural yoghurt
2 tsp harissa
1 lemon

Fill the medium pan with boiling salted water. Trim the end off the broccoli stalk, then cut up the broccoli head and add to the pan, cover and boil for 4 minutes. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the ground coriander, then fold the paper over and bash and flatten to 1.5cm thick with a rolling pin. Put into the frying pan with 2 tbsp of olive oil, turning after 3 or 4 mins, until golden and cooked through.
With tongs, remove and drain the broccoli (leaving the pan of water on the heat), then place on the griddle until nicely charred. Add 1 mug of bulgur wheat and the preserved lemons to the broccoli water and cover, stirring occasionally. Halve or crush the radishes, trim and finely slice the spring onions and the top leafy half of the mint, then toss it all in a bowl with the extra virgin olive oil and vinegar, and season to taste.
Drain the bulgur wheat and tip into a large serving bowl, then mash and mix in the preserved lemons and arrange the broccoli on top. Toss the sunflower seeds in the chicken pan, then slice the chicken and add to the salad, scattering over the seeds and snipping over the cress. Serve dolloped with the yoghurt and drizzles of harissa, with lemon wedges on the side.

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