Griddled Lemony Chicken Fillets With A Tomato Salad

Recipe and photos c/o The Tomato Stall.

Warm Summer Salad anyone?

Are you looking for something different, that is healthy and full of flavour to make for dinner tonight?

Fancy making a Griddled Lemony Chicken Fillets with a Tomato Salad and Minted Pea Dressing?

How tasty!?

Warm Summer Salad

Fancy A Nice & Healthy Griddled Lemony Chicken Fillets with a Tomato Salad and Minted Pea Dressing?

How To Make A Griddled Lemony Chicken Fillets with a Tomato Salad and Minted Pea Dressing:

Serves: 4

Preparation time: 45 minutes

Cooking time: 4 minutes

You’ll Need:

  • Juice of half a lemon
  • 3-4 tbsp olive oil
  • 1 heaped tsp cumin seeds, lightly crushed
  • 500g mini chicken fillets
  • 750g mixed Heirloom or Speciality Isle of Wight Tomatoes
  • 1 bunch spring onions, trimmed and thinly sliced
Olive Oil

Olive Oil

Lemon Juice

Tasty Lemon

For The Minted Pea Dressing:

  • 175g frozen petit pois peas
  • 8 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • A good pinch of caster sugar
  • 2 large shallots, halved and thinly sliced
  • The leaves from a 20g packet of mint, chopped
Warm Summer Salad

A Griddled Lemony Chicken Fillets with a Tomato Salad and Minted Pea Dressing Recipe.

What To Do:

  1. Mix the lemon juice, olive oil, crushed cumin seeds and 1/2 tsp sea salt flakes together in a shallow dish. Stir in the mini chicken fillets and leave to marinate for 30 minutes.
  2. For the salad dressing put the peas into a bowl and cover with boiling hot water. Leave for 5 minutes, then drain and set aside to cool. Whisk the oil, vinegar, sugar, and some salt and pepper to taste together in a bowl. Stir in the shallots and set aside with the chicken.
  3. Five minutes before you are ready to serve, cut the tomatoes into small chunky pieces and put them into a bowl with the spring onions and some sea salt flakes and pepper to taste. Toss together gently then spread over the base of a large serving plate.
  4. Preheat a ridged griddle of griddle pan over a high heat until smoking hot. Reduce the heat to medium-high. Lift the chicken fillets out of the marinade, lay them on the griddle and cook for 2 minutes on each side until cooked through and golden brown.
  5. Lift the hot chicken fillets onto the tomato salad. Stir the mint and peas into the dressing and spoon it over the chicken and tomatoes. Scatter over the mint leaves and serve.

Griddled Lemony Chicken Fillets With A Tomato Salad And Minted Pea Dressing recipe and photos c/o The Tomato Stall.

Warm Summer Salad

Perfect for a Summers evening meal.

Griddled Lemony Chicken Fillets With A Tomato Salad And Minted Pea Dressing?

Fancy making some?

We would love to hear your thoughts.

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Speciality Tomatoes on Hot Garlic Bread with Pesto.

Tomato, Mozzarella & Basil Puff Pastry Tart.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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4 Comments

    • Claire
      Author
      27th June 2018 / 8:56 am

      Tanks for stopping by Tamar 🙂 Hope your having a lovely week?

  1. 27th June 2018 / 9:08 am

    Delicious! I love this type of food and I do it often. I improvise with what I have in the kitchen at the moment. 🙂

    • Claire
      Author
      27th June 2018 / 11:56 am

      Thanks for stopping by 🙂

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