Little Gems Chargrilled Chicken Salad With Roasted Tomatoes, Avocado, Peas And Mint By Delicious Magazine

• 1 teaspoon olive oil
• 5 1/2 teaspoons lime juice
• 1 1/8 pounds skinless chicken breasts
• 7 ounces tomatoes on the vine cherry
• 11/16 cup peas frozen or freshly-shelled
• 4 lettuce hearts Little Gem, leaves separated
• 1 1/2 cups rocket wild
• 1 handful fresh mint leaves
• 4 spring onions very thinly sliced
• 1 avocado small, ripe but firm
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 pinch caster sugar

1. Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
2. Meanwhile, preheat the oven to 200u0b0C/fan180u0b0C/gas 6. Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
3. Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
4. Scatter the lettuce, rocket, mint and spring onions over 4 plates.
5. Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
6. Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
7. Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.

olive oil, lime juice, chicken breasts, tomatoes, peas, gem, rocket wild, handful fresh mint, onions, avocado, extravirgin olive oil, red wine vinegar, caster sugar

Taken from www.yummly.com/recipe/Little-Gems-Chargrilled-Chicken-Salad-With-Roasted-Tomatoes_-Avocado_-Peas-and-Mint-By-Delicious-Magazine-1661148 (may not work)