Lemon Chilli Chicken Salad
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.
2
Serves
392
Calories
62.3g
Protein
398g
Serving Size
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
- 1Cut chicken into large strips, you should get 3 long strips out of each chicken.
- 2Place 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.
- 3Fire up the BBQ or Griddle Pan and grill chicken for appro 10 mins or until fully cooked.
- 4Place chicken when cooked on a plate and cover with foil to rest.
- 5Arrange salad on plates ready for cooked chicken, drizzle with 1 tbsp. olive oil and vinegar.
- 6Serve immediately.