Salad Shirazi ba Morgh (Persian Shirazi Salad with Grilled Chicken)
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Ingredients
- 500 g chicken breast fillets
- 2 cucumber
- 4 tomatoes, diced
- 1 red onion, diced
- 10 g fresh mint, chopped
- 2 lime, juiced
- 3 tbsp olive oil
- 0.5 tsp dried mint
Nutrition (per serving)
- Calories
- 304 kcal
- Protein
- 31.5 g
- Carbohydrate
- 12.2 g
- of which sugars
- 8 g
- Fat
- 13.8 g
- of which saturates
- 2.3 g
- Fibre
- 3.8 g
- Salt
- 0.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken breast fillets and griddle for 6-7 minutes each side until cooked through with no pink remaining, then rest for 5 minutes and slice.
- 2
Mix the cucumber, tomatoes, red onion and fresh mint in a large bowl.
- 3
Whisk the lime juice, olive oil and dried mint together, season with salt and pepper, and toss through the salad.
- 4
Divide the salad between plates and top with the sliced chicken.
- 5
Serve straight away while the chicken is warm.
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