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SNOW PEA AND MINT SALAD WITH CHARGRILLED CHICKEN

Ingredients

  • 400g chicken breast or thigh, sliced
  • 28g feta cheese
  • 250g snow peas
  • 2 cloves garlic, crushed
  • 2 cups baby spinach
  • 1 tablespoon fresh chopped mint
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika

 

  1. Mix ½ tablespoon of olive oil with the paprika, and a quarter each of the salt and pepper. Brush mixture evenly onto chicken strips. Place chicken on a preheated barbecue or chargrill pan, allowing sufficient room for each chicken slice and cook until crispy. For best results avoid pressing down on chicken pieces.
  2. In a jar or similar, combine remaining olive oil with garlic and remaining salt and pepper. Seal jar and shake vigorously. Place to the side to allow for infusion.
  3. Prepare a pot of boiling water, once boiling add in snow peas and blanch for around 2 minutes. Remove snow peas from water, and in a serving bowl combine with baby spinach, mint and chargrilled chicken. Pour over oil mixture and stir through. Crumble feta over the top. Serve and enjoy.

Serves 4

Snow Pea & Mint salad

Author: Donna Saunders