Chargrilled Chicken and Sprout Salad

Crunchy, nutty, full of flavour. A salad you will make over and over.

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Chargrilled Chicken and Sprout Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. 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.
  2. Mix all the salad ingredients together in a large bowl.
  3. 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.
  4. Tear the chicken into large lobes and pile on top of the salad. Sprinkle the reserved almonds on top, and serve.

[box]

Did you like this post?  Click here to sign up for our free monthly newsletter featuring our latest recipes and news from the MMCC girls in the kitchen.

[/box]

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

Who can guess how long it took 4 of us to each sign 600 books?⁠ 😅 😅 😅 😅⁠

This is how we spent our morning yesterday 👯👯
⁠signing this glorious pile of 'Now for Something Sweet' at @booktopiabooks.⁠

And if you want to get your hands on one of these signed copies, order asap on their website - click on the link in our profile and then on the video. Signed copies available while stocks last!⁠





#mondaymorningcookingclub #newbook2020 #harpercollnis #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS @harpercollinsaustralia
...

In 'Now for Something Sweet', we've combined some of our favourite liquid ingredients - prosecco, aperol, fresh OJ - to make the most wonderful icy, slushy, slightly alcoholic and irresistible indulgence: Aperol Spritz Granita.⁠

Takes 10 minutes to whip up.⁠

Keeps for weeks in the freezer.⁠

Perfect any time but especially on a hot summer's day.⁠

Recipe in the new book.⁠

Pre-order now through Booktopia or our website. ⁠
Link in our profile. ⁠








#mondaymorningcookingclub #newbook2020 #harpercollnis #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS
...

Facebook

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.

Categories

Recipes

MMCC Related

Related Posts

Lamingtons

The lamington is a traditional Australian cake made of a square of white cake coated in a light chocolate icing and then rolled in coconut. The last weekend in January is a long one here in Australia and we love nothing more than a public holiday and a long weekend. Australia Day is generally a day for BBQs and swimming, beach-going and drinking beer, and eating sausage rolls and lamingtons. As usual, for us, it’s always about the food.