Recipe

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.

  • 20 mins preparation
  • 40 mins cooking
  • Serves 2
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Ingredients

Grilled chicken with warm cos lettuce salad
  • 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

Grilled chicken with warm cos lettuce salad
  • 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.

Notes

You can substitute the leeks with green onions (scallions) or asparagus.

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