Herb-Marinated Chicken Salad with Garlic Sourdough & Parmesan
Wed, 28 May 2025
A flavoursome salad packed with seasonal ingredients for an impressive and colourful dish, sure to impress!
Ingredients:
For the Chicken Marinade:
2 boneless, skinless chicken breasts
1 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tsp fresh thyme leaves (or ½ tsp dried)
2 tbsp olive oil
Juice of ½ lemon
Salt & pepper to taste
For the Salad:
Selection of mixed lettuce leaves
150g mixed cherry tomatoes, halved
70g mozzarella pearls (or torn fresh mozzarella)
60g cup shaved Parmesan
For the Garlic Sourdough Bread:
4 slices of sourdough bread
2 tbsp butter, softened
1 garlic clove, minced
1 tbsp fresh parsley, diced finely
Instructions:
Marinate the Chicken:
1). In a bowl, combine garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper.
2). Add the chicken breasts and coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours for a more intense flavour).
3). Heat a skillet over medium-high heat.
4). Remove chicken from marinade and cook for 5–6 minutes per side, or until golden brown and cooked through
5). Allow to rest for 5 minutes, then slice into strips.
To make the garlic sourdough bread:
1). Mix the butter, minced garlic, and parsley in a bowl.
2). Spread the garlic butter onto the sourdough slices.
3). Grill for about 2–3 minutes per side until golden.
4). In a large bowl or plate, layer lettuce, cherry tomatoes, and mozzarella.
5). Top with sliced chicken.
6). Drizzle with a little olive oil or your favourite light vinaigrette, if desired.
7). Sprinkle generously with shaved Parmesan and a crack of black pepper.
