Lemon & Honey Chicken Salad Recipe (with Wine Pairings)
Ingredients (serves 4)
Zest and juice of 1 lemon, (plus 1 tbsp. lemon juice, extra)
2 tbsps. 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 (from 1kg unpodded) fresh or frozen broad beans
1/2 (200g) garlic ciabatta loaf (see notes), halved lengthways, torn into small pieces
Large handful of 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
Preheat grill to medium-high.
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.
Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer
skins. Set aside.
Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.
Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through.
Toss broad beans, ciabatta, baby spinach, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.
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.
Pair it with Wine
Dalrymple Pinot Noir
Dark, deep garnet in colour with deep purple hues. Intense aromas of blackberry, dark cherry and ripe plum dominate the more subtle spices and dried herbs that become more complex as the wine opens after several hours. Juicy plum and dark fruits on the palate are courtesy of a low yielding, long growing season. Tannins are bold and round, balanced with fine natural acidity and a long finish of blue fruits and five spice.
Petaluma Yellow Label Chardonnay
Petaluma is a pioneer of modern viticulture in the Piccadilly Valley, planting the first Chardonnay in 1979. Tucked in behind Mount Lofty, the Piccadilly Valley is a jigsaw of sub-valleys with an underlying geology up to 1,800 million years old. This wine has become a benchmark of Adelaide Hills Chardonnay with white and yellow stone fruits as the hallmark of Petaluma Chardonnay.
A full flavoured, textured wine with great complexity. Yellow peach and nectarine ate the palate which is typical of all Piccadilly Chardonnay.
Cloudy Bay Sauvignon Blanc
Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. Sauvignon Blanc is
the iconic wine behind the Cloudy Bay tale. It defined New Zealand’s wine and established the Marlborough wine region globally. It is the unmistakable aromas, ripe fruit flavours and fine structure that makes Cloudy Bay synonymous with premium Sauvignon Blanc globally. It is a fresh, aromatic & vibrant wine.
The flavour is intense, concentrated & focused with mouth-watering acidity that gives textural intrigue to the palate. It is a hallmark expression of Marlborough.