With summer now officially over, you can make this great salad to celebrate the last of the sun. With light citrusy flavours and garnished with pretty edible flowers, this will really bring back the memory of summer. A great dish to take to a bbq and show off a little but very easy to make, just double the ingredients.
Ingredients – Marinade
400grm Chicken breast
1 Tbsp. fresh basil chopped finely
1 Tbsp. fresh parsley chopped finely
2 Garlic cloves chopped finely
Salt n pepper
2 Tbsp. Light olive oil
Ingredients - Salad
Medium bowl off mixed green
1/2 small red onion sliced thinly
8 Cherry tomatoes
1 Lebanese cucumber, sliced
Edible flowers for garnishing (optional)
Halve each chicken breast, slicing at the thickest part. This is so the breast meat will cook evenly.
Add the ingredients for the marinade and grate the zest of 2 lemons over.Mix well, make sure the marinade coats the chicken evenly.
Preheat a heavy frying pan to a high heat and fry chicken skin side down, for 2-3mins or until the chicken is a golden brown.
Turn breast over and fry for another 2-3mins.
Turn down the heat to medium, cook chicken on each side for another 6-7mins or cooked through.
Squeeze 1 whole juice of a lemon onto chicken and turn off heat.
Leave chicken to rest in the pan, you will use the juices later so be sure to reserve them. Prepare your salad ingredients and arrange the salad on a serving dish.
Take the chicken jus from the rested chicken, add seasoning to taste, lemon juice and light olive oil.
Whisk thoroughly until all ingredients are combined.
Dress the salad with this mixture, toss with your hands to evenly spread the dressing.
Garnish with edible flowers. The orange flower I used is called calendula (it has antiseptic properties), the other one was a baby purple pansy (also called heart ease).
Serves 2 as a main, 4 as a side.