Recipe courtesy of Aldi.


  • 4 Ashfield chicken breasts
  • 2 Limes juiced
  • Zest of 1 lime
  • 2 cloves of Garlic
  • 2tbsp Specially Selected olive oil
  • ¼ Watermelon
  • 1 pack of fresh Leaf Watercress
  • 1 Red onion large
  • 100g Lyttos Greek Feta cheese
  • 1 pack of Lets Eat pomegranate seeds
  • 5g Fresh mint leaves
  • 20g Fresh coriander
  • ½ Red or green chilli


  • STEP 1

    Peel and finely chop the garlic before putting the lime juice and rind in a mixing bowl. Then add 30ml olive oil and the garlic.

  • STEP 2

    Cut the chicken breasts lengthways to give you 8 thin fillets before putting the fillets in the olive oil mix and coating well. (If you have time let the chicken marinate in the mix for a few hours or overnight.)

  • STEP 3

    Cut the watermelon into thin slices, removing the rind and the black seeds, before chopping the coriander coarsely. Next, break up the watercress and peel, half and thinly slice the red onion, before chopping the feta cheese into small dice. Now chop the chilli very finely and mix with the rest of the olive oil.

  • STEP 4

    Preheat the grill to high and grill the chicken breast fillets for about 4/5 mins each side – till cooked through – or put on the BBQ or griddle.

  • STEP 5

    Assemble the salad . Mix the watercress with the chopped coriander, lay over the red onion slices, then the watermelon, top with the grilled chicken – sprinkle over the pomegranate seeds, feta cheese and mint leaves and drizzle with the chilli oil.