Salsa Verde is an Italian sauce made with fresh green herbs and served cold. I wasn't sure about it to be honest but to my surprise it was very nice and complimented the smokiness of the chicken, which Noel cooked on the Weber over the coals.
Grilled Chicken with Salsa Verde
(recipe sourced from WW Programme Cookbook 2010)
ProPoints per serve: 6
1 teaspoon fresh lemon rind, finely grated
3 teaspoons olive oil
4 lean chicken breasts, (180g each)
1/3 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/2 bunch fresh chives, finely chopped
2 tablespoons fresh lemon juice
1 individual fresh garlic, crushed
2 teaspoons wholegrain mustard
Make the salsa verde, combine the parsley, basil, chives, juice, garlic, mustard and 2 teaspoons of the oil in a small bowl.
Combine rind and 1 teaspoon of the oil in a small bowl. Rub all over chicken and season with salt and freshly ground black pepper.
Preheat a barbecue or chargrill over medium heat. Cook chicken for 3–4 minutes each side or until cooked through.
Slice chicken and serve topped with the salsa verde.
(click here for a printable version of this recipe)