Watermelon Chicken Salad

Just in time for the little left summer we still have...

Source: Coles magazine - February 2017 - Page 4

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Serves: 4 - Prep: 25 mins - Cooking: 10 mins

8 Coles RSPCA Approved Chicken Thigh Fillets
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
1 cup mint leaves
3/4 cup (210g) Greek-style yoghurt
1/4 watermelon, thinly sliced, cut into wedges
2 red radishes, thinly sliced
1 Lebanese cucumber, cut into ribbons
1 red onion, thinly sliced
1/2 cup coriander leaves
2 tablespoons pistachios, coarsely chopped (optional)

  • Combine chicken, oil and Moroccan seasoning in a large bowl. Season.
  • Heat a barbecue grill or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Meanwhile, process half the mint in a food processor until finely chopped. Add half the yoghurt and process until smooth. Transfer to a bowl and stir in the remaining yoghurt. Season.
  • Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yoghurt mixture and pistachios, if desired.

Vic Lic

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