Crunchy chicken salad
https://www.coop.co.uk/recipes/crunchy-chicken-salad
This salad is ideal eaten cold for the next day’s lunch too
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Feeds
4
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 14.07g
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Ingredients
- 4 Co-op British chicken breasts
- Zest and juice of 1 lemon
- Freshly ground black pepper
- 4 cloves garlic, peeled
- 1 tsp vegetable oil
- 1.5cm piece fresh ginger, grated
- 2 tsp sesame oil or Co-op olive oil
- 2 tsp Co-op clear honey
- 1 Co-op ripe and ready to eat avocado, peeled, destoned and sliced
- 2 carrots, coarsely grated
- 2 spring onions, finely sliced
- 1 small red cabbage, finely sliced
- 2 tbsp mixed seeds, eg pumpkin and sunflower
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the chicken on a nonstick baking tray
- Sprinkle over half the lemon zest and juice and season with a grind of black pepper
- Crush the garlic with the flat of a knife and tuck a clove under each chicken breast
- Drizzle over the vegetable oil
- Bake for 20-25 mins, leave to cool then slice
- Meanwhile, mix together the remaining lemon zest and juice, ginger, sesame or olive oil and honey, then toss with the avocado, carrots, spring onions and cabbage
- Lightly toast the mixed seeds in a frying pan and serve the chicken on a bed of the salad with the seeds scattered on top
