Craving something fresh and flavoursome? Bursting with juicy strawberries, creamy avo and basil dressing, this salad is a winner.
Ingredients
1 garlic clove
15g punnet basil, leaves picked
1 lemon, rind finely grated, juiced
135ml extra virgin olive oil, divided
2 Coles RSPCA Approved Australian Chicken Breast Fillets (about 250g each)
60g Coles Australian 4 Leaf Salad
60g Coles Australian Baby Rocket
250g strawberries, cut into quarters
1 Hass avocado, stoned, peeled, sliced
3 radishes, thinly sliced
1 spring onion, thinly sliced
1/4 cup (35g) pistachios, toasted, coarsely chopped
Coles Bakery High Fibre Low GI 7 Seeds & Grains Rolls, warmed, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
In a food processor, process garlic until finely chopped. Add basil and lemon rind. Process until finely chopped. With the motor running, gradually add ½ cup (125ml) of the oil in a thin, steady stream until the mixture is bright green and smooth. Season with salt and pepper.
Step 2
Prepare a barbecue or chargrill for medium-high heat. Lightly coat chicken with the remaining oil and season with salt and pepper. Cook for 6 mins each side or until cooked through but still juicy. Transfer to a carving board. Rest for 3 mins. Thickly slice across grain.
Step 3
Arrange the salad leaves, rocket, strawberries, avocado, radishes and chicken on serving plates. Drizzle with the basil oil and lemon juice. Sprinkle with the spring onion and pistachios. Season with salt. Serve with the bread.
Curtis Stone's BBQ chicken salad with strawberries
Serves44
Cook time15 min15 minute
Prep time25 min25 minute, + 5 mins resting time
+ 5 mins resting time
Ingredients
1 garlic clove
15g punnet basil, leaves picked
1 lemon, rind finely grated, juiced
135ml extra virgin olive oil, divided
2 Coles RSPCA Approved Australian Chicken Breast Fillets (about 250g each)
60g Coles Australian 4 Leaf Salad
60g Coles Australian Baby Rocket
250g strawberries, cut into quarters
1 Hass avocado, stoned, peeled, sliced
3 radishes, thinly sliced
1 spring onion, thinly sliced
1/4 cup (35g) pistachios, toasted, coarsely chopped
Coles Bakery High Fibre Low GI 7 Seeds & Grains Rolls, warmed, to serve
Method
Step 1
In a food processor, process garlic until finely chopped. Add basil and lemon rind. Process until finely chopped. With the motor running, gradually add ½ cup (125ml) of the oil in a thin, steady stream until the mixture is bright green and smooth. Season with salt and pepper.
Step 2
Prepare a barbecue or chargrill for medium-high heat. Lightly coat chicken with the remaining oil and season with salt and pepper. Cook for 6 mins each side or until cooked through but still juicy. Transfer to a carving board. Rest for 3 mins. Thickly slice across grain.
Step 3
Arrange the salad leaves, rocket, strawberries, avocado, radishes and chicken on serving plates. Drizzle with the basil oil and lemon juice. Sprinkle with the spring onion and pistachios. Season with salt. Serve with the bread.
