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From @Recipe30

Mediterranean Chicken Pulse Salad

27 min · Serves 2 · 750 kcal

27 mintotal
15 minhands on
14steps
2servings

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Ingredients

For the dressing

  • 30 ml fresh lemon juice (2 tbsp)
  • 45 ml extra virgin olive oil (3 tbsp)
  • 1 tsp dried oregano
  • 1 small garlic clove, finely grated
  • Fine sea salt
  • Freshly ground black pepper

For the salad base

  • 400 g canned chickpeas, drained and rinsed
  • 400 g canned lentils, drained and rinsed
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 red onion, finely sliced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tbsp shredded fresh basil or mint
  • 1/2 cup feta, crumbled

For the chicken

  • 700 g boneless, skinless chicken thighs
  • 1/2 tsp smoked paprika
  • Fine sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil, for cooking

To serve

    Method

    For the dressing

    1. In a large bowl, whisk together the lemon juice, extra virgin olive oil, dried oregano, grated garlic, a pinch of salt, and freshly ground black pepper.

    For the salad base

    1. Add the drained chickpeas and lentils directly into the dressing bowl and stir well to coat every pulse.

      Letting the pulses sit in the dressing first helps them absorb all the big Mediterranean flavours.

    2. Add the diced cucumber, halved cherry tomatoes, pitted olives, and finely sliced red onion.

    3. Add the chopped parsley, shredded basil, and crumbled feta cheese.

    4. Gently toss everything together until evenly mixed and thoroughly coated.

    For the chicken

    1. Pat the chicken thighs completely dry with paper towels.

      Dry skinless chicken browns much better in the pan.

    2. Season both sides generously with salt, pepper, and smoked paprika.

    3. Heat a splash of olive oil in a stainless steel pan over medium-high heat.

    4. Place the chicken smooth-side down and sear undisturbed for 5–7 minutes until deeply golden brown.

    5. Turn and cook the other side for another 5–7 minutes until fully cooked through.

    6. Transfer the chicken to a plate to rest warm for a few minutes.

      Then 3 min of waiting

    To serve

    1. Transfer the mixed pulse salad onto a wide serving platter.

    2. Slice the warm chicken thighs into thick strips.

    3. Arrange the warm chicken strips right on top of the salad and serve.

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