Recipe Series: Spring
Recipe Series: Spring

This vibrant lemon and honey chicken salad hits the right spot with its sweet, tangy, and zesty summer flavours. Served with crusty garlic ciabatta and a flavoursome chickpea salad, it’s substantial enough for a lunch or dinner. This recipe serves 4.


  • Finely grated zest and juice of 1 lemon, plus 1 tbsp lemon juice, extra

  • 2 tbsp honey

  • 1/4 cup (60ml) extra virgin olive oil

  • 1 cup mint leaves, half the leaves finely chopped

  • 4 X 200g chicken breast fillets, each sliced into thirds

  • 200g podded (from 1kg unpodded) fresh or frozen broad beans

  • 1/2 (200g) garlic ciabatta loaf, halved lengthways, torn into small pieces

  • Large handful of mache or baby spinach

  • 400g can chickpeas, rinsed, drained

  • 125g cherry tomatoes, halved

  • 1/2 cucumber, finely chopped

  • 1/4 cup flat-leaf parsley leaves, chopped

  • 2 tsp wholegrain mustard


  1. Preheat grill to medium-high.
  2. In a large bowl, combine lemon zest and juice, honey, 1 1/2 tbsp oil, and chopped mint. Season with salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 mins to marinate.
  3. Blanch broad beans in boiling water for 1 to 2 mins. Drain and refresh under cold running water. Remove tough outer skins. Set aside.
  4. Place ciabatta on a baking tray and grill for 4 to 5 mins until golden and crisp.
  5. Preheat a chargrill pan to high. Cook chicken for 2 to 3 mins each side until caramelised and cooked through.
  6. Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl. Whisk together mustard and remaining 2 tbsp oil and 1 tbsp lemon juice. Season to taste.
  7. To serve, divide the salad among plates, pour over dressing, and top with chicken.


17 / 11 / 2016