Chicken Mint Salad

    I hate to push these soups, sandwiches and salads on you when we could easily be hopped up on butter, sugar and sprinkles. But these days, a salad seems to be calling out to me. A sandwich seems to be the ideal dinner and a soup is just a long term love affair scenario. After the already hectic and yet-to-come party season, detox doses are good.
    This salad is ideal for a low key dinner. In fact, I’d make it just for me the next time. No sharing allowed – its that good. Quite simply, I grilled some chicken, mixed some lettuce, tomatoes and olives and whisked up some mint mayonnaise. As a cardinal rule, I always dress the salad at the last possible minute. The dressing is simply flicked on with fork tines. I can’t think of an easier, more comforting dinner. Next time, I’m adding some parsley or mint leaves for garnish and added flavor.
    Chicken Mint Salad
    Serves: 2, frankly
    Source: Vanilla Bean Original
    For chicken:
    1 chicken breast, butterflied into 2 or pounded thin
    2 – 3 tbs of yoghurt (not Greek)
    1 whole lemon zest
    1/2 lemon, juiced
    4 cloves of garlic, minced
    Salt and pepper, to taste
    For Salad:
    1 whole lettuce, torn roughly
    1 tomato, diced and deseeded
    1 tbs olive oil
    Salt and pepper to taste
    Black olives, snipped with kitchen scissors (optional)
    Mint-Mayonnaise dressing:
    4 tsp mint chutney (store bought is fine – we always have homemade chutney)
    4 tsp mayonnaise
    Salt and pepper, to taste
  1. In a small bowl, marinade the chicken with all the ingredients and set aside for at least 4 hours or overnight. For best possible flavor, pierce the chicken with a fork at odd intervals so it can absorb the marinade.
  2. When ready, pre-heat the grill if using or a non-stick saute pan. Add the chicken and cook till tender and set aside to cool. When you’re able to pick them, snip using kitchen scissors into strips.
  3. In a salad bowl, add the lettuce, tomatoes, seasoning and olive oil. Add the chicken and toss to coat. Add the olives if desired. Set aside.
  4. In a small bowl, whisk together the mint chutney and mayonnaise. Just before serving, pour over salad or flick using fork tines.

One response to “Chicken Mint Salad

  1. Pingback: Mother’s Day | The Vanilla Bean·

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