Marinated Chicken with Baby Gem Salad
Ingredients
Marinated Chicken
- 500 g chicken breast
- 65 g yoghurt
- 6 g garlic, minced
- 4 g turmeric powder
- 3 g paprika
- 3 g black pepper powder
- salt, to taste
Baby Gem Salad
- 4 baby gem lettuce heads, halved or quartered
- 1 avocado, sliced
- 200 g cherry tomatoes, halved
- 1 cup corn kernels, fresh or canned
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- olive oil, for drizzling
- 1 lemon, juiced
- salt and pepper, to taste
Instructions
- Pat the chicken breasts dry and place them in a shallow dish or container.
- Prepare the marinade by combining the Greek yoghurt, garlic, turmeric, paprika, black pepper and salt in a medium bowl. Whisk until smooth and well combined.
- Add the chicken to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavour.
- Cook the chicken using one of the following methods:Sous vide: Preheat a sous vide water bath to 63°C (145°F). Vacuum seal the marinated chicken and cook for 1½ hours. Remove from the bag and sear in a hot pan or on a grill for 1–2 minutes per side until lightly golden.Grill or oven: Preheat the grill or oven to 200°C (400°F). Cook the chicken for 20–25 minutes, turning halfway through if grilling, until the thickest part reaches an internal temperature of 74°C (165°F). Transfer to a cutting board and rest for 5 minutes before slicing.
- Arrange the baby gem lettuce on a serving platter. Top with the avocado, cherry tomatoes, sweetcorn and red onion.
- To make the dressing, whisk together the olive oil, lemon juice and garlic in a small bowl. Drizzle over the salad and season with salt and freshly ground black pepper.
- Slice the chicken and arrange it over the salad. Finish with a sprinkle of nigella seeds and serve immediately.