Spring Recipe: Lemon and Honey Chicken Salad

Spring Recipe: Lemon and Honey Chicken Salad

This light and lovely chicken salad is a tasty combination of sweet and zesty flavours.



  • Zest and juice of 1 lemon, (plus 1 tbsp lemon juice, extra)
  • 2 tbsp honey
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup mint leaves, half the leaves finely chopped
  • 4 x 200g Lilydale Free Range Chicken Breasts, each sliced into thirds
  • 200g podded fresh or frozen broad bean
  • 1/2 (200g) garlic ciabatta loaf, halved lengthways, torn into small pieces
  • Large handful of mache, or baby spinach
  • 400g can chickpeas, rinsed, drained
  • 125g cherry tomatoes, halved
  • 1/2 cucumber, finely chopped
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 2 tsp wholegrain mustard


  • Step 1

Preheat grill to medium-high.

  • Step 2

Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.

  • Step 3

Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.

  • Step 4

Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.

  • Step 5

Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through.

  • Step 6

Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.

  • Step 7

Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to serve.

Recipe and photo courtesy of taste.com.au.


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