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Recipe

Chicken, watermelon and basil salad

Apr 29, 2012 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Chicken, watermelon and basil salad
  • 4 chicken fillets
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 500 gram cubed watermelon
  • 125 gram fetta cheese, thinly sliced
  • 50 gram baby rocket
  • 1/4 cup silvered almonds, lightly toasted
  • 1/2 cup basil leaves
Dressing
  • 2 tablespoon lemon juice
  • 1/3 cup extra-virgin olive oil

Method

Chicken, watermelon and basil salad
  • 1
    Place each chicken fillet between 2 layers plastic wrap. Using a rolling pin or meat mallet, flatten to 1.5cm thickness. Place in a shallow dish. Drizzle with juice and oil, turning to coat. Set aside 15-20 minutes. Season to taste.
  • 2
    To make dressing, whisk lemon juice in a bowl, with a pinch of salt and pepper. Drizzle in oil, whisking constantly, until mixture thickens. Set aside.
  • 3
    Heat a char-grill pan or barbecue on medium. Cook chicken 2-3 minutes each side, until just cooked through. Set aside to cool.
  • 4
    Divide melon, feta, rocket and almonds between 4 serving plates.
  • 5
    Slice chicken and add to salad mixture. Just before serving, drizzle with dressing and toss gently. Scatter with basil leaves to serve.

Notes

Toast silvered almonds by tossing in a dry frying pan over a medium heat until golden. Remove to a plate straight away, to prevent burning.

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