Grilled balsamic chicken with broad bean salad
Brighten up your lunch or dinner with this delicious chicken salad recipe! Zingy balsamic and lemon, juicy tomatoes, creamy bocconcini and beautifully grilled chicken make this spring dish pop
- 15 mins preparation
- 15 mins cooking
- 30 mins marinating
- Serves 4
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Ingredients
- 3 chicken breasts, halved horizontally
- 1/4 cup balsamic vinegar, plus 2 teaspoons extra
- 2 tablespoon olive oil, plus 2 teaspoons extra
- 1 kilogram broad beans, podded
- 150 gram bocconcini, drained, torn
- 250 gram cherry truss or grape tomatoes, halved
- 1 bunch mint, leaves picked
- finely grated zest of 1 lemon
Method
- 1Coat chicken in vinegar and oil. Marinate for 30 minutes.
- 2Heat a char-grill or pan on medium. Cook chicken for 5 minutes each side until cooked through. Leave to rest for 5 minutes.
- 3Cook broad beans in boiling salted water for 2 minutes. Allow to drain.
- 4In a bowl, combine beans, bocconcini, tomatoes, mint and zest. Season.
- 5Slice chicken and rest on a bed of salad. Drizzle with extra vinegar and oil to serve.
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