Warm lemon chicken salad
Recipe thanks to Live Lighter
Ingredients
- 2 small skinless chicken breasts, fat trimmed
- 1 lemon, zest and juice
- 3 tsp honey
- 2 cloves garlic, crushed
- 4 tbs fresh thyme or oregano leaves
- 1/2 cup currants
- pepper, to taste
- 1 lemon, extra, thinly sliced
- 4 cups baby spinach leaves
- 2 carrots, peeled into long ribbons
- 4 spring onions (including green tops), finely chopped
Method
- Preheat oven to 200°C (180ºC fan forced).
- In a small baking dish place chicken, zest and lemon juice, honey, garlic, herbs, currants and pepper. Toss chicken in marinade to coat both sides then cover with a layer of lemon slices.
- Bake covered in the oven for 15-20 minutes until just cooked through and chicken juices run clear. Discard herbs, remove chicken to cool and reserve pan juices.
- Place spinach leaves, carrot strips and spring onions in a large serving bowl. Top with thinly sliced chicken, lemon and pan juices. Serve immediately.
Hint
Cover and refrigerate marinated chicken for as long as time permits, from 30 minutes to overnight.
Image
Warm lemon chicken salad