Barbequed Chicken Salad This is an easy mid week salad - I found some chorizo sausage and haloumi cheese in the fridge and a couple of chicken breasts in the freezer and they all made it onto the Weber - including a lemon for the dressing! The chicken breast is sliced into three pieces and drizzled with olive oil and salt before placing on the hot grills. Close the lid and wait 3 mins. In the meantime slice the haloumi into 1cm pieces and same with the chorizo. Slice the lemon in half. Coat the haloumi in a little olive oil to prevent sticking. Turn the chicken - if it doesnt come off easily then wait another 30 secs to a minute. It should turn easily. Add the chorizo, haloumi and lemon to the grills and close the lid again. The chicken should be done after another 3 - 4 mins and the chorizo and haloumi ready to turn. The salad was assembled with rocket, toasted walnuts, red onion sliced and soaked in a little red wine vinegar, chicken pieces sliced, haloumi and chorizo. Squeeze over the charred lemon- youll be amazed at how much juice comes out!! I love that I dont have any pots or pans to clean up after dinner! It only takes Mike a minute to clean the grills and were done.
Posted on: Fri, 23 Jan 2015 08:18:00 +0000
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