Grilled chicken salad with sun-dried tomato dressing
The high-waisted jeans, round glasses and overalls of the '90s are starting to make appearances on the fashionistas of 2019. But can the same be said for foods such as focaccia and wedges with sweet chilli sauce? As a '90s child I have a certain nostalgia for these items. Rather than coating everything in this flavour-packed dressing, coat the leaves with olive oil and lemon, then use this tomato dressing as a highlight. Just keep the drizzle of balsamic away from them.
Ingredients
4 chicken cutlets (bone-in thighs)
salt, to season
1 tbsp extra virgin olive oil, plus extra for the salad
2 red onions, peeled and cut into rings
6 cups baby spinach
1 cup basil leaves
½ cup cherry tomatoes, halved
½ continental cucumber, cubed
½ cup kalamata olives
juice of 1 lemon
1 tbsp finely shredded flat-leaf parsley
1 small bunch chives, cut into 5cm lengths
shaved parmesan cheese, to serve
freshly ground black pepper, to serve
Tomato dressing
¼ cup soft sun-dried tomatoes
¼ cup extra virgin olive oil
3 cloves garlic, finely chopped
2 tbsp red wine vinegar
Method
1. Heat a grill pan or barbecue over medium heat. Season the chicken cutlets with salt and toss with olive oil. Grill the cutlets skin-side down for about eight minutes, then turn and grill for a further eight minutes until well browned and just cooked through. Grill the onion rings alongside the chicken until softened and lightly charred, about three minutes on each side. Set the chicken and onion rings aside to rest while you assemble the salad.
2. Toss the spinach, basil, tomatoes, cucumber and olives together with a little olive oil and lemon juice.
3. Combine the ingredients for the tomato dressing in a small food processor and process to a smooth consistency. Taste and adjust seasoning if necessary.
4. Put a few tablespoons of the dressing on the base of a serving plate and place the salad on top. Add the chicken and onion rings on top of the salad leaves, top with more of the dressing, then scatter everything with the parsley, chives and shaved parmesan. Grind over plenty of black pepper and serve.
For another '90s recipe update try my honey and chilli roast potatoes with Sriracha and sour cream.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
