Little Gems Chargrilled chicken Salad with roasted tomatoes, avocado, peas and mint By Delicious Magazine

Debbie Major from Delicious Magazine, Gives us this great Little Gems Recipe. Thanks Debbie! :)

Little Gems Chargrilled chicken Salad with roasted tomatoes, avocado, peas and mint
Serves 4 | Takes 30 minutes to make, plus marinating | Rating 5 Stars

Ingredients
1 tsp olive oil
11/2 tsp lime juice
500g skinless chicken breasts
200g cherry tomatoes on the vine
100g frozen or freshly-shelled peas
4 Little Gem lettuce hearts, leaves separated
30g wild rocket
Handful fresh mint leaves
4 spring onions, very thinly sliced
1 small, ripe but firm avocado
For the dressing
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
Good pinch of caster sugar

Method
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 200°C/fan180°C/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.

Wine Recommendation
Choose a fairly ripe, rich French Chablis.