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Chargrilled Chicken and Sprout Salad

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Servings: 8
Course: Salads
Cuisine: International
Ingredients Method

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

Method
 

  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.