Recipe

Plum and rocket salad with grilled chicken

Feb 27, 2014 1:00pm
  • 20 mins preparation
  • 8 mins cooking
  • Serves 4
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Ingredients

Plum and rocket salad with grilled chicken
  • 4 chicken breast fillets
  • 1/2 lime, juiced
  • 2 teaspoon peanut oil
  • 1 lebanese cucumber, peeled and cut into 5mm-thick sticks
  • 1/2 honeydew melon, peeled, deseeded and cut into 1 cm cubes
  • 1 orange or yellow capsicum, cut into 5mm-wide strips
  • 350 gram plums, sliced into wedges
  • 1 bunch rocket, trimmed
  • 3 green onions (shallots), chopped
Lemongrass dressing
  • 1 stalk lemongrass, pale section only
  • 3 teaspoon rice wine vinegar
  • 2 teaspoon fresh lime juice
  • 2 tablespoon peanut oil

Method

Plum and rocket salad with grilled chicken
  • 1
    Place 1 chicken fillet inside a plastic kitchen bag and pound with a mallet or rolling pin to form a 5mm thickness. Repeat with remaining fillets. Place in a single layer in a dish and drizzle with lime juice and oil. Season to taste and turn to coat well. Cover and chill for 20 minutes.
  • 2
    Make dressing by bruising lemongrass with blunt side of a large knife. Discard tough outer layers, then finely chop tender inner layers and place in a bowl. Add vinegar, lime juice and a pinch of salt, and whisk until salt has dissolved. Gradually whisk in oil until well combined.
  • 3
    Heat a chargrill pan or barbecue grill on medium-high and cook chicken 3-4 minutes each side, until cooked through.
  • 4
    Meanwhile, place cucumber, melon, capsicum, plums, rocket and green onion in a large bowl. Pour over dressing and toss well to combine. Serve immediately topped with sliced chicken.

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