Griddled Lemony Chicken Fillets With A Tomato Salad

Griddled Lemony Chicken Fillets With A Tomato Salad. Hello friends. So how are you today? Warm Summer Salad, anyone?

Fancy a delightful and nutritious meal? Try griddled lemony chicken fillets paired with a vibrant tomato salad and a refreshing minted pea dressing.

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

Griddled Lemony Chicken Fillets With A Tomato Salad.

The chicken fillets, marinated in zesty lemon juice, olive oil, crushed cumin seeds and 1/2 tsp sea salt flakes are perfectly seared on a hot griddle.

Locking in the succulent flavors and creating a tantalisingly crisp exterior.

Accompanying the chicken is a colourful tomato salad, featuring ripe, juicy tomatoes, crunchy spring onions, all tossed in a light vinaigrette.

To step up this dish further, a minted pea dressing, made from frozen peas, and mint, is drizzled generously over the salad, adding a tasty yet refreshing finish.

This harmonious combination of flavours and textures makes for a healthy, satisfying meal that’s both delicious and visually appealing.

How tasty!?

Griddled Lemony Chicken Fillets With A Tomato Salad.

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

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

Griddled Lemony Chicken Fillets With A Tomato Salad What To Do:

Method:

1.) Firstly, 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. S

6.) Last but not least, scatter over the mint leaves and serve.

Griddled Lemony Chicken Fillets With A Tomato Salad:

Thanks so much for stopping by. This Griddled Lemony Chicken Fillets With A Tomato Salad And Minted Pea Dressing recipe and photos are c/o The Tomato Stall.

So what do you think? Do you also fancy making some? We would love to hear your thoughts.

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Griddled Lemony Chicken Fillets With A Tomato Salad. Thank you so much for stopping by. I also hope you liked this post.

Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my page above. Over 50s Lifestyle Blog.

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Claire Justine

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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