- Chicken & Melon Salad With Mint Yogurt.jpg (95.14 KiB) Viewed 11 times
Takes: 25 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 cucumber
- 120g Greek-style yogurt
- 2 tbsp fresh lemon juice
- 2 garlic cloves, finely grated
- Salt and freshly ground black pepper
- 400g chicken breast mini fillets
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 140g rocket
- 450g watermelon, cut into wedges
- 4 radishes, thinly sliced
- ½ red onion, finely sliced
- Fresh mint leaves, to garnish (optional)
- Fresh parsley leaves, to garnish (optional)
Method
1. Peel one-quarter of the cucumber and finely grate into a small bowl. Add the yogurt, 1 tbsp of the lemon juice, the garlic and ¼ tsp salt. Set aside.
2. In a medium bowl, mix the chicken with 1 tbsp of the oil, the Cajun seasoning and paprika.
3. Heat a griddle or frying pan over a medium - high heat. Cook the chicken for 10 - 12 minutes, turning once, until cooked through and browned.
4. Arrange the rocket on a serving platter. Top with the watermelon, chicken, radish and red onion. Using a vegetable peeler, shave the remaining cucumber into thin ribbons, then arrange over the salad. Garnish with the mint and the parsley leaves, if using. Drizzle over the remaining oil and lemon juice, then season with salt and pepper. Serve with the yogurt dressing.
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