Chicken, Aubergine & Goat’s Cheese Salad with Mint-Chilli Dressing

As part of my good intentions to be healthier this year, I realised that one of the biggest changes I needed to make in my diet was to reduce the amount of carbohydrates in my diet. Don’t get me wrong, I love carbs but sometimes the body needs to step away from pasta, bread, potatoes and rice every now and again for a change. This recipe is light on carbs but is filled with lot of healthy vegetables and salad leaves.

When I saw this recipe in Good Food Magazine last month, I instantly wanted to make it for dinner that evening. The original recipe is vegetarian and would be perfect for a light dinner or lunch but as I was hungry, I added some grilled chicken which had been flavoured with Ras-al-Hanout spice rub.

Aubergine and Goats Cheese Salad

Chicken, Aubergine & Goat’s Cheese Salad with Mint-Chilli Dressing

adapted from BBC Good Food Magazine

serves 4

Ingredients

  • 2 chicken breasts
  • 1 tbsp ras-al-hanout spice rub
  • 2 aubergines
  • 1 tbsp extra virgin olive oil
  • 2 pieces pitta bread
  • 175 g cherry tomatoes
  • 4 large handfuls salad leaves
  • 2 shallots, thinly sliced
  • 50 g hard goat’s cheese

dressing

  • 3 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 large handful mint leaves, finely chopped.
  • 1 red chilli, seeds removed, finely chopped
  • 1 shallot, finely chopped

Instructions

  1. Heat the over to 200C/ 180C fan. Cut the aubergines into 3cm chunks. Drizzle with olive oil and seaon. Arrange on a baking tray and roast for 25 minutes or until browned.
  2. Cut the chicken into thick strips and rub with the spice mix. Heat a griddle pan and brush on olive oil, or preheat a grill. Cook the chicken and keep warm while assembling the salad.
  3. Rip the bread into pieces and put on a baking tray. Put into the oven when the aubergines are nearly ready and bake for 8 minutes.
  4. To make the dressing, mix all the ingredients together in a small bowl and season.
  5. Toss about 1/3 of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, shallots, dressed aubergine and crisp bread on a large platter. Drizzle the reserved dressing and scatter the goats cheese on top.
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