UKTV recipes
Janet Brinkworth from Great Food Live
Janet Brinkworth's lovely chicken salad is bursting with colour, oozing with flavour and brimming with fruity goodness

 

Watermelon, chicken and cherry salad

Method
 
1. Season the chicken with salt and freshly ground black pepper.

2. Heat the oil in a frying pan and fry the chicken for 2-3 minutes on each side, until golden and cooked through. Remove from the heat and leave to cool.

3. Place the little gem and basil leaves at the bottom of a large glass salad bowl. Add the watermelon wedges and chicken, and top with the cherries.

4. To make the dressing, whisk together the honey, vinegar and lime juice. Gradually add the olive oil, whisking continuously. Season with salt and pepper.

5. Drizzle the dressing over the salad, toss well and serve straight away.

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easy
 
Serves: 2
Prep: 40 min
Cook: 5 min
 
 

Ingredients

For the chicken

200g chicken fillets, sliced lengthways
sea-salt and freshly ground black pepper
3 tbsp Olive oil

For the salad

3 baby gem lettuces, cut lengthways into 4
large bunch basil leaves
1/4 watermelon, sliced into small triangles
150g Cherries, pitted

For the dressing

1 tbsp Honey
2 tsp white wine vinegar
1/2 lime, juice only
75ml extra virgin olive oil

 

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