Name: Grilled chicken with warm cos lettuce salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 3 slice multigrain bread (100g), cut into 3cm cubes; rice bran oil spray; 4 small leeks (800g), trimmed, halved lengthways; 300 gram chicken breast fillet, trimmed; 1 baby cos lettuce (185g), trimmed, quartered lengthways; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1/4 cup coarsely chopped fresh basil leaves; 1/4 cup coarsely chopped fresh flat-leaf parsley; 10 gram shaved parmesan; Buttermilk dressing; 1/4 cup (60ml) buttermilk; 3 teaspoon lemon juice; 2 teaspoon chopped fresh tarragon; 1 tablespoon chopped fresh chives; 1/2 clove garlic, crushed

Grilled chicken with warm cos lettuce salad

This warm char-grilled lettuce with creamy chicken salad is perfect for lunch, and as a side for dinner or a BBQ. It's a healthier alternative to a Caesar salad. And suitable for diabetics, too.

Serves 2

Prep

20M

Cook

40M

Total

Ingredients

3 slice multigrain bread (100g), cut into 3cm cubes

rice bran oil spray

4 small leeks (800g), trimmed, halved lengthways

300 gram chicken breast fillet, trimmed

1 baby cos lettuce (185g), trimmed, quartered lengthways

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1/4 cup coarsely chopped fresh basil leaves

1/4 cup coarsely chopped fresh flat-leaf parsley

10 gram shaved parmesan

Buttermilk dressing

1/4 cup (60ml) buttermilk

3 teaspoon lemon juice

2 teaspoon chopped fresh tarragon

1 tablespoon chopped fresh chives

1/2 clove garlic, crushed

Method

1.Preheat oven 200°C.

2.Place bread on a large oven tray in a single layer, spray with oil; bake for 10 minutes or until golden.

3.Cook leek in a medium pan of boiling water for 4 minutes or until just tender; drain.

4.Heat a lightly oiled grill plate (or grill or barbecue) over high heat; cook chicken for 3 minutes each side or until golden brown. Place chicken on an oven tray; cover with foil. Transfer to oven; bake for 15 minutes or until just cooked through. Rest for 10 minutes, then slice thickly.

5.Meanwhile, spray leeks and lettuce with oil; cook leeks on the grill plate for 3 minutes or until browned and the lettuce for 1 minute or until browned lightly, turning halfway through cooking time.

6.To make buttermilk dressing, combine ingredients in a small jug; season with pepper to taste.

7.Combine chicken in a bowl with rind, juice, basil and parsley.

8.To serve, top lettuce wedges with leeks and chicken mixture; sprinkle with croûtons and parmesan and drizzle with buttermilk dressing. Sprinkle with extra basil and parsley leaves, if you like.