Warm lemon chicken salad

Overindulge over Easter Get back on track with this low in fat but not low in taste chicken salad.

Recipe «Warm lemon chicken salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large lemon, juiced, 2 tbsp Chinese rice wine, 1 tbsp light soy sauce, 2 tbsp honey, 650g chicken breast fillets, trimmed , 1/4 cup plain flour, 2 tbsp vegetable oil, 100g packet baby Asian greens , 1 cup beansprouts, trimmed, 2 green onions, thinly sliced, 1 small carrot, cut into long thin sticks.

Ingredients:

• 1 large lemon, juiced 
• 2 tbsp Chinese rice wine 
• 1 tbsp light soy sauce 
• 2 tbsp honey 
• 650g chicken breast fillets, trimmed 
• 1/4 cup plain flour 
• 2 tbsp vegetable oil 
• 100g packet baby Asian greens 
• 1 cup beansprouts, trimmed 
• 2 green onions, thinly sliced 
• 1 small carrot, cut into long thin sticks 

Instructions

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.