Grilled chicken with spring salad
20/11/2010
In warmer spring months having a lighter dinner becomes a viable option. This grilled chicken and accompanying salad is the perfect, lighter dinner dish.
Ingredients
| 2 tsp | Cumin seeds |
| 2 tbsp | Oil |
| 3 | Chicken breasts |
| ½ | Orange |
| 2 tbsp | Extra virgin olive oil |
| ¼ | Red cabbage |
| ¼ | Green cabbage |
| 1 | Carrot |
| ½ | Red onion |
| 1 | Beetroot |
| 1 tbsp | Fresh mint |
| 1 | Salt & freshly ground pepper |
Directions
- Heat cumin seeds in a dry frying pan over a moderate heat just until they are fragrant. Transfer seeds to a small bowl.
- Heat oil in the frying pan and cook chicken (skin on) for 5 to 6 minutes on each side until thoroughly cooked through.
- Combine chopped mint, juice and rind of half an orange, olive oil and salt and pepper in a small bowl.
- Toss together the shredded cabbage, grated carrot, sliced onion, grated beetroot and cumin. Slice the chicken and add to the salad, drizzle with dressing and serve.
Wine Match
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