Grilled Chicken with Raw Zucchini Salad
Quick, inexpensive, tasty and simple to execute, this dish is perfect for lunch or dinner in spring, says Hilton Adelaide executive sous chef Josh Gorman.
“The dish is entirely gluten-free and can be altered easily for any dairy or nut allergy,” Gorman says.
“I first made it a few years ago and fell in love with using zucchinis as a noodle substitute. You can also sauté everything together and treat it like pasta if the weather is cooler.
“This recipe is a creative way of giving your fussy children vegetables, if all they want to eat is spaghetti!”
Grilled Chicken with Raw Zucchini Salad
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Serves 4
Ingredients:
10 zucchinis – can use green and/or yellow
1 bunch coriander – wash and pick leaves from stems, keep both aside
½ packet vermicelli noodles
150g roasted cashews
50g grated parmesan
1 bunch fresh basil – pick leaves, throw away stems
1 red chilli – de-seeded (optional)
1 lemon
2 limes
12 chicken tenderloins
6 cloves of garlic – crushed into a paste
Blended vegetable oil
Extra virgin olive oil
Salt & pepper
Method:
- In a food processor, add your coriander stems, 100g of cashews, grated parmesan, chilli, basil leaves, lemon juice and a small amount of olive oil and vegetable oil, just enough to coat the leaves.
- Season with salt and pepper, turn processor on and blitz until a thick paste. Add a bit more blended vegetable oil if it appears too thick and sticks to the walls of the machine
- Taste and season. Leave to the side
- Marinate the chicken tenderloins with the juice of 1 lime, all garlic and ¼ of the coriander leaves roughly chopped. Set in fridge for 20 minutes
- Grill in a pan with a small amount of oil until just cooked. Be careful not to overcook or they will become dry. Set aside on paper towel
- Place your noodles into a large mixing bowl and fill with boiling water from the kettle
- Let the noodles soften for 10 minutes then pour into a colander or strainer. Place the colander back on top of the pot to stay warm
- Using a mandolin or spiraliser, slice all the zucchinis into a mixing bowl. Add the warm noodles and pesto to the bowl and mix thoroughly
- Place in your serving bowl and put your chicken tenderloins on top. Garnish with the remaining coriander leaves, any remaining cashews and a cheek of lime.
