This refreshing chicken salad is great for warm weather entertaining, or a relaxed family dinner.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
8 Coles RSPCA Approved Chicken Thigh Fillets
1 tbs olive oil
1 tbs 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 tbs coarsely chopped pistachios (optional)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the 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.
Step 2
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.
Step 3
Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yoghurt mixture and pistachios, if desired.
This refreshing chicken salad is great for warm weather entertaining, or a relaxed family dinner.
Method
Step 1
Combine the 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.
Step 2
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.
Step 3
Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yoghurt mixture and pistachios, if desired.
