Lemon Chilli Chicken Salad

Lemon Chilli Chicken Salad

This is a great refreshing salad for warm nights. It’s easy to cook and you can adjust the chilli heat level to suite your individual taste.

CAL P/SERVE
392
kJ P/SERVE
1640
FAT P/SERVE
12.3g
CARBS P/SERVE
4.6g
PROTEIN P/SERVE
62.3g
SUGAR P/SERVE
4.3g
SODIUM P/SERVE
104g
FAT
%
3%
ENERGY RDI%
18.8%

As an optional extra you can add some Feta to this salad recipe for an added taste and texture dimension. This recipe should only take around 30 minutes to make, including the marinating time, so it makes a perfect after work dinner.

Ingredients

  • 2 small (400g) chicken breasts
  • ½ lemon, juiced
  • 1 lime juiced
  • ½ lemon rind grated
  • 1 clove garlic, crushed
  • ½ tsp. chilli or chilli paste, adjust to taste
  • Drizzle of balsamic vinegar
  • 1 tbsp. olive oil
  • S & P to taste

Salad Ingredients

  • ½ small bag lettuce (50g)
  • 6 cherry tomatoes, quartered
  • ½ cucumber slice on angle
  • ½ red capsicum (aka bell pepper)
  • 4 button/cup mushrooms, sliced

Method

  1. Cut chicken into large strips, you should get 3 long strips out of each chicken.
  2. Place in non-metallic bowl with chilli, lemon/lime juice, rind, and garlic with 1 tbsp. of the olive oil.  Place back into fridge to marinate, 30mins is fine.
  3. Fire up the BBQ or Griddle Pan and grill chicken for appro 10 mins or until fully cooked.
  4. Place chicken when cooked on a plate and cover with foil to rest.
  5. Arrange salad on plates ready for cooked chicken, drizzle with 1 tbsp. olive oil and vinegar.
  6. Serve immediately.

Nutrition Table

Servings: 2 Serving size:398g
Average Serve Average 100g
Energy 1640 kJ 413 kJ
  392 Cal 99 Cal
Protein 62.3 g 15.7 g
Fat, total 12.3 g 3.1 g
- Saturated 2.7 g 0.7 g
Carbohydrate 4.6 g 1.2 g
- Sugars 4.3 g 1.1 g
Sodium 104 mg 26 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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