No boring Chicken and Gem Lettuce Salad with spicy, tangy sriracha aioli all balanced with sweet, crunchy and wholesome vegetables. This is a healthy and delicious meal in one.
Using a sharp knife, slice the chicken breast into half. Start at the thicker side of the breast and slice through the middle of the chicken breast horizontally. With 2 pieces of chicken breast, you now have 4 thinner slices. Marinate chicken breast with olive oil, crushed garlic, lemon zest and a pinch of salt and pepper. Heat a large fry pan over medium heat. Place two slices of chicken breasts at a time and pan sear for 4-5 minutes on one side or until golden brown and flip to cook the other side. This will take another 4-5 minutes. Let chicken breast cool and then slice pan seared chicken breast on a slight angle approximately 1.5cm thick slices. Set aside for assembly.
Salad
Wash broccolini and baby peppers. Pat dry. Drizzle vegetables with a ⅓ tbsp (1 tsp) olive oil and season with salt and pepper. Heat grill pan over medium heat.Place broccolini directly on the grill and cook for about 5-6 minutes, occasionally turning until they are lightly charred and tender. Remove from heat. Repeat the process with baby peppers. They may take a little longer to cook approximately 8 minutes. Just make sure they are tender and charred. Remove from heat.
Wash and cut gem lettuce into halves or quarters depending on the size of your lettuce.
Wash and cut cherry tomatoes into half.
Wash, trim and cut radishes into quarters.
Salad Dressing
Peel and finely mince 2 cloves of garlic.
In a small bowl, add crushed garlic, mayonnaise, Sriracha and lemon juice.
Whisk together until well combined.
Assembly
Using a large serving plate, place the grilled broccolini and gem lettuce down on the one side.
Place sliced chicken breast on the other half.
Scatter charred baby peppers, cherry tomatoes and cut radishes over the broccolini and baby gem lettuce.
Sprinkle salad with pepitas
To serve, drizzle sriracha aioli over pan fried chicken breast.
Notes
Cook time may vary depending on the size of your chicken breast, so do check to make sure the meat is well cooked through.
If you prefer less spice, reduce the Sriracha by ½ tablespoon and then adjust as you go.
You can substitute the vegetables listed in this salad for what is in season or your favourites. There is no strict rule!