Lemon chicken salad

A delicious chicken salad full of fresh flavours and nutrients.

Nutritional highlights

Chicken is an excellent source of lean protein, which plays a crucial role in nearly every part of your body. Protein is important for bone and muscle health, provides structure for all your bodies cells and acts as an important part of many chemical reactions that occur daily in your body. This dish is also rich in heart-healthy unsaturated fats from the olive oil and avocado.

Ingredients list

(Makes 4 servings)
Preparation Time: 15 minutes (+1 hour minimum for marinating)
Cooking Time: 15 minutes

For the chicken

• 400g chicken breast
• Juice and zest of one lemon
• 4 cloves of garlic
• 2 tbsp olive oil
• 3 tbsp red wine vinegar
• 1 tbsp dried oregano

For the salad

• 100g romaine lettuce
• ½ cucumber, deseeded
• 200g cherry tomatoes
• 1 red onion, finely sliced
• 2 avocado

Method

Juice and zest one lemon and crush 4 cloves of garlic. Mix together with 2 tbsp olive oil, red wine vinegar and dried oregano.

Butterfly the chicken breasts and pour over half of the marinade. Marinade the chicken for at least one hour, but preferably overnight in the fridge.

Once the chicken has marinated, remove from the fridge and allow to reach room temperature.

Chop the lettuce, cucumber, cherry tomatoes, red onion and avocados and place in a large bowl. 

Once the chicken has reached room temperature, heat 1 tablespoon of oil in a pan over a medium-high heat. Pan fry the chicken on both sides until browned on each side and cooked all the through.

Rest the chicken for 5 minutes, drizzle the remaining marinade over the salad and serve.