Friday, June 2, 2017

Asian Chicken & Grilled Zucchini Salad with Mint





A sensational marinade for poultry, this fragrant Asian-inspired recipe is perfect for satays, cornish hen, chicken breasts or plump juicy thighs. With a sweet delicate flavour, the marinated chicken caramelizes beautifully on the grill, allowing the intoxicating character of the marinade to shine through. Basting the chicken while on the grill ensures that the chicken stays moist and flavourful, as well as producing attractive grill marks for lovely presentations, such as this healthy summer salad with grilled zucchini, campari tomatoes, fresh mint, sliced lemon and peppery baby arugula with the fresh off the grill chicken breasts nestled on top. Fabulous served with a bowl of cold creamy tzatziki, this versatile salad could be adapted to include a rainbow of your favourite seasonal vegetables from grilled asparagus, sweet peppers or vitamin rich sliced avocado.



Asian Chicken & Grilled Zucchini Salad with Mint
Serves 2

Marinade:
1 lb chicken breasts, boneless, skinless
1 tsp black pepper
1 tsp cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garlic, minced
1 tbsp white sugar
1 tbsp vegetable oil
1 tbsp soy 
1 tbsp lemon juice
1 tsp fish sauce

Salad:
1 large zucchini, trimmed and sliced diagonally about 1/4-inch thick
3 Campari tomatoes, quartered
2 handfuls, wild arugula
2 tbsp chopped fresh mint
1/2 lemon, sliced
1 cup Tzatziki


Slice the chicken breasts in half and place into a bowl with all the marinade ingredients. Cover and refrigerate at least 2 hours before grilling with he zucchini on the BBQ for about 6-8 minutes per side, or until golden brown and have nice grill marks. 

Meanwhile, arrange the arugula on a large platter and top with the sliced tomatoes and grilled zucchini and chicken breast, once removed from the grill.
Garnish with fresh mint and sliced lemon with a heaping bowl of tzatiki on the side.