I love this salad and it’s a great one to make for a party as well as for a picnic or packed lunch. There’s protein, plenty of tasty veg and a tangy dressing and it’s nice still warm from the pan or cold. If you’re having this as a packed lunch, take the dressing in a separate pot and add it just before eating.
Ingredients
How to Make It
- First prepare the chicken. Lay one of the breasts on a chopping board, insert your knife at one side and cut through to the other side, keeping the knife parallel to the chopping board. Repeat with the other chicken breast to give you 4 pieces of chicken. Put each slice between 2 sheets of cling film and pound them with a meat mallet or rolling pin until they are nice and thin. Sprinkle the chicken with salt and pepper.
- Heat a griddle pan until it is too hot to hold your hand over. Toss the asparagus and courgette in a tablespoon of olive oil and season them with salt and pepper. Cook the asparagus on the griddle pan for 3–4 minutes, shaking the pan regularly, until all the pieces are lightly charred all over, then remove and set aside. Add the slices of courgette to the pan and cook for 2–3 minutes on each side.
- Turn the heat under the griddle down to medium, then grill the chicken for 1–2 minutes on each side. Check it is cooked through, then remove it from the pan and leave it to rest and cool. Cut the chicken into thin slices.
- For the dressing, whisk 2 tablespoons of olive oil with the lemon zest and juice, tarragon and mustard. Season with salt and black pepper.
- Put the salad leaves in a bowl (or portable containers) with the asparagus, courgette, chicken and tomatoes. When you’re ready to eat, pour over the salad dressing and toss lightly. Serve garnished with a generous sprinkling of mint and basil leaves.