Chicken Breast Fillets with Zucchini, Goat’s Cheese and Mint Salad

By Dixie Elliott

Chicken Breast Fillets with Zucchini, Goat’s Cheese and Mint Salad
Chicken Breast Fillets with Zucchini, Goat's Cheese and Mint Salad recipe, on MiNDFOOD

Serves 4

2 cups chicken stock

4 small chicken breast fillets

6 small zucchini, trimmed, thinly sliced lengthways, shredded

120g goat’s cheese, crumbled

1 bunch mint, leaves removed

¼ cup toasted pine nuts

salt, to taste

white pepper, to taste

½ cup light sour cream

1 lemon, finely grated rind and juice

1 Put chicken stock and 2 cups water in a deep frying pan over high heat. Bring to the boil.

Reduce heat to medium and add chicken. Gently simmer for 10 minutes or until cooked through.

2 Remove chicken with a slotted spoon. Transfer to a large plate and allow to cool. Thinly slice.

3 To make zucchini salad, add zucchini to boiling stock and cook for 1–2 minutes or until just tender. Drain and rinse under cold water. Allow to cool.

4 Combine zucchini, goat’s cheese, two-thirds of the mint leaves and pine nuts in a large bowl. Toss until well combined. Season with salt and pepper.

5 To make dressing, put sour cream, lemon rind and juice and remaining mint in a food processor. Process until a smooth sauce forms. Season with salt and white pepper.

6 To serve, spoon zucchini salad onto 4 serving plates. Top with sliced chicken and drizzle with dressing.


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