Watermelon chicken salad

watermelon-chicken-salad-1980x1320-119382-1

INGREDIENTS

  •  8 Chicken Thigh Fillets
  •  1 tablespoon olive oil
  •  1 tablespoon Moroccan seasoning
  •  1 cup mint leaves
  •  3/4 cup (210g) Greek yoghurt
  •  1/4 watermelon, thinly sliced, cut into wedges
  •  2 red radishes, thinly sliced
  •  1 Lebanese cucumber, cut into ribbons
  •  1 red onion, thinly sliced
  •  1/2 cup coriander leaves
  •  2 tablespoons pistachios, coarsely chopped (optional)

METHOD

  • Step 1
    Add the chicken, oil and Moroccan seasoning in a large bowl and season.
  • Step 2
    Heat a barbecue grill or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 3
    Meanwhile, process half the mint in a food processor until finely chopped. Add half the yoghurt and process until smooth. Transfer to a bowl and stir in the remaining yoghurt. Season.
  • Step 4
    Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yoghurt mixture and pistachios, if desired.