Warm lemon chicken salad

Warm lemon chicken salad

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Overindulge over Easter? Get back on track with this low in fat but not low in taste chicken salad.

The ingredient of Warm lemon chicken salad

  1. 1 large lemon, juiced
  2. 2 tablespoons Chinese rice wine (see note)
  3. 1 tablespoon light soy sauce
  4. 2 tablespoons honey
  5. 650g chicken breast fillets, trimmed
  6. 1/4 cup plain flour
  7. 2 tablespoons vegetable oil
  8. 100g packet baby Asian greens
  9. 1 cup beansprouts, trimmed
  10. 2 green onions, thinly sliced
  11. 1 small carrot, cut into long thin sticks

The instruction how to make Warm lemon chicken salad

  1. Combine 1/3 cup lemon juice, rice wine, soy sauce and honey in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until marinade comes to the boil. Set aside to cool.
  2. Place chicken in a large, shallow ceramic dish. Pour half the marinade over chicken. Turn to coat. Refrigerate for 1 hour, if time permits. Set aside remaining marinade.
  3. Drain chicken, discarding marinade. Lightly coat chicken in flour, shaking off excess. Heat oil a non-stick frying pan over medium heat. Add chicken and cook for 4 minutes each side or until almost cooked through. Reduce heat to low. Combine reserved marinade and 2 tablespoons cold water. Pour over chicken. Cover and simmer for 10 minutes or until sauce is thick and chicken cooked through. Cover and set aside for 5 minutes to rest.
  4. Make salad Combine ingredients in a bowl. Divide salad between plates. Thickly slice chicken and place on salad. Spoon over sauce. Serve.

Nutritions of Warm lemon chicken salad

fatContent: 387.419 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 28 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent:
cholesterolContent: 40 grams protein
sodiumContent: 96 milligrams cholesterol

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