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Chargrilled Chicken, Lemon and Herb Salad

Chargrilled Chicken, Lemon and Herb Salad
15 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 250g PHILADELPHIA Block Cream Cheese
  • Olive oil spray
  • ¼ cup olive oil
  • 1 lemon, rind, pith and seeds removed
  • 1 spring onion, chopped
  • 1 clove garlic, crushed
  • 1-2 teaspoons sugar
  • 100g baby rocket
  • 1 bunch asparagus, cooked, cut into 5cm lengths
  • ½ cup mixed herb leaves e.g. basil, coriander and mint
  • 1 Lebanese cucumber, peeled into strips
  • 400g chicken tenderloins

How to make it

  1. CUT the PHILLY into 12 slices, spray with oil and place on a paper lined baking tray. Bake in a hot oven 200°C for 10 minutes or until golden.
  2. COMBINE the oil, lemon, spring onion, garlic and sugar, blend or process until smooth. Set dressing aside. Toss together rocket, asparagus, herbs and cucumber on a serving platter.
  3. SPRAY the chicken with oil and chargrill for 6-8 minutes or until cooked through, then cut into thick diagonal slices. Arrange the chicken and PHILLY on the prepared salad and drizzle with the dressing. Serve immediately.
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