Ingredients
- 1/4 cup dill sprigs, finely chopped (plus extra to serve)
- 1 clove garlic, crushed
- Sea salt
- Black pepper, freshly cracked
- 2 tablespoons olive oil (extra virgin)
- 4 (720 grams) boneless skinless chicken breasts (fillets, 4 x 180 grams)
- 6 stalks celery, thinly sliced
- 2 apples, thinly sliced (Granny Smith)
- 3 cups watercress sprigs (45 grams)
- 50 grams walnuts, roughly chopped (toasted, 1/2 cup)
- 80 grams pepitas, roughly chopped (toasted, 1/2 cup pumpkin seeds)
- 40 grams currants (1/4 cup)
- FOR CHIVE DRESSING
- 2 tablespoons chives
- 2 tablespoons white balsamic vinegar
- 1 tablespoon olive oil (extra virgin)
How to Make
-
Step 1: Preheat a char-grill pan over medium heat.
-
Step 2: Place the dill, garlic, salt, pepper, oil and chicken in a bowl and toss to coat.
-
Step 3: Cook the chicken for 6–8 minutes each side or until cooked through let rest loosely covered with alfoil for 5 minutes and then slice and set aside.
-
Step 4: To make the chive dressing, place the chives, vinegar, oil, salt and pepper in a small bowl and mix to combine.
-
Step 5: Place the celery, apple, watercress, walnut, pepita, currants and half the dressing in a large bowl and toss to combine and then divide the salad between plates and top with the chicken, extra dill and remaining dressing to serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.