Spring chicken salad

Doug Sherring

Serve this salad with some other spring greens - it goes so well with the chicken and especially the almonds.

Chicken

4	Chicken thighs (Main)
1	Lemon, freshly zested and juiced
1 bunch	Fresh rosemary, chopped
1 bunch	Fresh thyme, chopped
1 pinch	Chilli flakes
1 handful	Cherry tomatoes

Salad

1 handful	Mixed salad leaves, use mesclun or similar
½ head	Broccoli, florets removed
1 bunch	Asparagus, broken into pieces
1 bunch	Green beans
¼ cup	Fresh basil, roughly torn
¼ cup	Fresh mint, roughly torn
1 bunch	Fresh parsley, roughly torn
¼ cup	Almonds, roughly chopped

Minty yoghurt dressing

1 cup	Natural yoghurt
2 Tbsp	Fresh mint, finely chopped
½ tsp	Smoked paprika
1 small	Lemon, or lime, freshly juiced
1 pinch	Flaky sea salt

Directions

For the chicken

1. Preheat oven to 190C. Place chicken in an oven dish and add salt, pepper, chilli flakes, lemon zest and juice, olive oil, herbs and the cherry tomatoes.
2. Cook for approximately 30 minutes, until the chicken is cooked and golden.

For the salad

1. In a steamer sitting in a pot above simmering water, place the broccoli, asparagus, and beans. Steam for about 4-5 minutes, until just cooked. Set aside. In a large mixing bowl, add the steamed vegetables, and the salad greens.
2. Shred or cut the chicken into pieces. Add to the bowl, along with the cooked cherry tomatoes. Add the herbs and almonds and gently mix it all together. Serve warm or cold, with the dressing on the side.

For the dressing

Combine all ingredients and adjust according to taste. Serve alongside the salad.