Chargrilled Chicken and Sprout Salad
Servings
8
Servings
8
Ingredients
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.