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Warm lemon chicken salad
Warm lemon chicken salad
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Prep Time:
85 minutes
Cook Time:
20 minutes
Total Time:
105 minutes
Rejuvenate post-Easter with a flavorful, lean chicken salad.
Ingredients:
  • 1 large lemon, juiced
  • 40.00 ml Chinese rice wine (see note)
  • 21.00 gm light soy sauce
  • 57.20 gm honey
  • 650g chicken breast fillets, trimmed
  • 62.50 ml plain flour
  • 36.80 gm vegetable oil
  • 100g packet baby Asian greens
  • 250.00 ml beansprouts, trimmed
  • 2 green onions, thinly sliced
  • 1 small carrot, cut into long thin sticks
Instructions:
  • In a small saucepan over medium heat, blend together 1/3 cup lemon juice, rice wine, soy sauce, and honey. Stir and cook for 2 minutes until the marinade reaches a boil. Let it cool before using.
  • Place the chicken in a generously sized, shallow ceramic dish. Drizzle half of the marinade over the chicken, ensuring it's well coated. If possible, chill in the refrigerator for 1 hour. Keep the remaining marinade for later use.
  • Discard marinade from chicken and gently coat chicken in flour, shaking off excess. Heat oil in a non-stick frying pan over medium heat. Sear chicken for 4 minutes on each side until nearly cooked. Lower heat to simmer. Mix reserved marinade with 2 tablespoons cold water, then pour over chicken. Cover and cook for 10 minutes until sauce thickens and chicken is fully cooked. Allow to rest covered for 5 minutes before serving.
  • Prepare a delightful salad by tossing the ingredients in a bowl. Plate the salad evenly. Slice the chicken generously and arrange it on top of the salad. Garnish with the sauce. Enjoy your beautifully plated dish.

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