Mediterranean Chicken, Sundried Tomato and Avocado Salad
Lovely mixture of flavours in this mediterranean salad. Warm salad perfect for winter....
lets get
cooking
- 600g chicken breast fillet
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 red onion, peeled and sliced onto 1cm thick wedges
- 100g ciabatta bread, sliced into wafer thin slices
- Extra virgin olive oil, for drizzling
- 200g Salad Mix
- 1/4 cup sundried tomatoes, sliced into bite sized pieces
- 1/2 cup torn basil leaves
- 1/2 large avocato, sliced
- 1 cup of good quality mayonnaise
- Juice of 1/2 lemon
- 2 tablespoons finely chopped red onion
- Salt and freshly ground black pepper
Combine chicken with garlic, olive oil and season to taste. Refrigerate for at least 30 minutes or overnight if possible.
Mix dressing ingredients in a small bowl and refrigerate for several hours to allow colour to develop.
Preheat a grill or barbecue until hot, lightly grill onion for 2 minutes until just coloured but not soft. Set aside. Reduce heat and barbecue chicken breasts over medium heat until nearly cooked through, transfer to oven and cook at 180 degrees celsius for 5-10 minutes or until cooked through, before slicing into bite sized pieces.
Brush bread slices with olive oil, arrange on a baking tray in a single layer. Bake at 170 degrees celsius for 15 minutes or until golden and crisp. Cool.
Place the salad mix in a large bowl and toss through half the dressing, sundried tomatoes, basil, onions and sliced chicken. Gently toss in avocado and toasted bread until just combined. Arrange in a large salad bowl or on individual plates and drizzle with remaining dressing before enjoying warm.
This recipe is provided by Tripod Farmers, Australia using their Wash n Toss Range. Makes 4 serves to share.
