Hong Kong is still quite warm and as I write this the thermometer on our balcony reads 28c at 9:30 am. I have acclimatized to this sub-tropical city and I don’t mind the heat when cooking hot dishes but every now and then a quick and easy cool recipe allows more tolerance when the heat is on.
5 tablespoons olive oil, divided
2 tablespoons fresh lime juice
1 1/2 teaspoons of fine sea salt, divided
1 teaspoon freshly ground pepper, divided
4 small skinless boneless chicken breast halves (about 1.5 lbs.)
2 green onions, minced
1 shallot, finely chopped
1 1/2 tablespoons Sherry wine vinegar (I used white wine vinegar)
2 teaspoons fresh thyme leaves
1 teaspoon honey-Dijon mustard (I used plain Dijon)
2 peaches, peeled, pitted, diced
1 small avocado, peeled, diced
1/2 cup thinly sliced radicchio (can omit as some mixed greens will have it already mixed in)
4 cups mixed baby greens (about 2 1/2 oz.)
Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11×7 inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
Prepare barbeque (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in a large bowl to blend. Mix peaches, avocado and radicchio into dressing; toss to coat.
Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing bowl. Divide salad among 4 plates and arrange chicken alongside and serve.
Makes 4 servings
The Culinary Chase’s note: Add the avocado to the salad a few minutes before the chicken is ready otherwise the avocado tends to get a bit mushy. Next time I’ll try grilling the peach slices first and then chop up.