Chargrilled Chicken and Sprout Salad
Spring has well and truly sprung in Australia, so everyone is putting away the casserole dishes and bringing out the salad bowls.
If you’re lucky enough to live near a farmer’s market where they sell an assortment of sprouts, then this salad will be right up your alley. I used to visit Byron Bay often and the farmer’s market sold the most wonderful mixed sprouting legumes, including sprouted chickpeas, lentils, mungbeans, peas and alfalfa as well as delicious soaked (or activated or sprouted) almonds. You can also find sprouting legumes in many fruit shops.
You could also make your own, but it is something we have not yet tried. Our friends at Honest to Goodness have some great info on sprouting your own legumes, and Live Strong shares info on soaking almonds.
The recipe uses farro – a wheat grain that you cook just like rice or pasta in plenty of salted water – or brown rice. Whatever you prefer.
Once you do get your hands on some of those sprouts, here is a fabulous salad with lots of crunch and flavour, a little nuttiness and much deliciousness.
Chargrilled Chicken and Sprout Salad
Ingredients
- 500 g Mixed Sprouts (sprouting chickpeas, lentils, peas, mung beans etc)
- 100 g Snow Pea Shoots (Or other green shoots, roughly chopped)
- 1 bunch Watercress (Or rocket (arugula), roughly chopped)
- 2 cups Farro or Brown Rice (cooked)
- 1 avocado, peeled and sliced
- 1 cup soaked or roasted almonds roughly chopped, reserving ¼ cup for garnish
- 8 – 10 Chicken thigh fillets marinated in a dash of olive oil and lemon juice
- 125 ml olive oil (1/2 cup)
- 50 ml lemon juice or white wine vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Season the marinated chicken with lots of salt and pepper. Cook on a very hot barbeque until just about cooked through. Set aside, covered with foil, until needed, at least 1/2 hour in advance. It will continue to cook while it rests and should not be pink when you cut into it.
- Mix all the salad ingredients together in a large bowl.
- Combine the olive oil, lemon juice, salt and pepper in a jar or bowl (or squeezy container). Pour over the salad and toss well to combine. Place the salad on a serving plate.
- Tear the chicken into large lobes and pile on top of the salad. Sprinkle the reserved almonds on top, and serve.
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