Jamie Magazine
By Jamie Oliver
35 mins
Not Too Tricky
serves 4
About the recipe
This lovely salad layers up honey-glazed chicken breast with beautiful textures, such as crunchy toasted seeds, juicy mango and crisp hearts of palm.
Recipe From
Ingredients
2 free-range skinless chicken breasts
1 teaspoon sweet smoked paprika
½ teaspoon ground cumin
5 sprigs of fresh thyme
30g pumpkin seeds
olive oil
1 teaspoon runny honey
1 ripe mango
1 x 400g tin of hearts of palm (see note)
2 ripe avocados
2 little gem lettuces
75g wild rocket
2 limes
extra virgin olive oil
40g feta cheese
1 punnet of coriander cress (see note)
Top Tip
Hearts of palm come from the centre of a palm tree; you can buy them tinned in most supermarkets.
Coriander cress, or wild coriander, is a variety of micro-herb with a lovely peppery flavour. If you can’t find it, simply use any cress you like.
Method
- Place the chicken breasts on a large sheet of greaseproof paper, a few centimetres apart, and sprinkle with the paprika and cumin. Pick over the thyme leaves and cover with another sheet of greaseproof paper.
- Using a heavy pan or a rolling pin, bash the chicken breasts to flatten them out to an even thickness all over.
- Place a large non-stick frying pan over a medium-low heat and scatter in the pumpkin seeds. Toast for a few minutes until they’re golden and start to ‘pop’. Remove from the pan and set aside.
- Return the pan to the hob, drizzle in 1 tablespoon of olive oil and, once hot, pop in the chicken, seasoned-side down. Fry for 3 to 5 minutes, or until golden. Flip over and cook for a further 2 minutes, or until golden and cooked through.
- Drizzle with 1 teaspoon of honey, cook for further 1 minute, then remove from the pan and place on a chopping board until cool enough to handle.
- Meanwhile, peel and roughly chop the mango. Drain the hearts of palm and chop up with the mango and cooled chicken.
- Halve the avocados and scoop out the flesh onto the board, then top with the lettuce and rocket. Run your knife through everything a couple of times until it is all chopped and mixed together.
- Squeeze over the lime juice, season well with sea salt and black pepper, then drizzle with extra virgin olive oil. Toss it all together, then scoop the salad into a serving bowl or platter.
- Crumble over the feta, sprinkle with the toasted pumpkin seeds and snip over the cress.
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