Warm lemon chicken (or turkey) salad
Ingredients
- 2 small (400 g) chicken breasts, skinless trimmed of fat
- 1 lemon zest & juice
- 3 tsp honey
- 2 cloves garlic crushed
- 4 tbsp fresh thyme or oregano leaves
- 1/2 cup currants
- Freshly ground black pepper to taste
- 1 lemon extra thinly sliced
- 4 cups baby spinach leaves (120g)
- 2 carrots peeled into long ribbons
- 4 spring onions finely chopped (incl green tops)
Instructions
- Preheat oven to 200C (180C 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. Meanwhile 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.
