Warm lemon chicken salad

Warm lemon chicken salad


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
cholesterolContent: 40 grams protein
sodiumContent: 96 milligrams cholesterol

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