Crisp chicken salad

Cooking Salads Crisp chicken salad

Low in fat should never mean low in flavour. This spicy chicken salad is a delicious lunch or dinner time meal.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place yoghurt on a plate. Combine almond meal, flour, ground coriander, garlic powder, thyme, pepper, salt and paprika in a shallow bowl. Coat chicken in yoghurt then in almond mixture.
  2. Place chicken on tray. Lightly spray both sides with oil. Bake for 20 minutes. Turn chicken and bake for a further 15 minutes or until golden and cooked through.
  3. Meanwhile, cook corn and beans in a saucepan of boiling water for 1 minute. Drain. Place in a bowl. Cool for 10 minutes.
  4. Add capsicum, onions and coriander to corn. Whisk 1/3 cup lime juice, oil, cumin and pepper in a bowl until well combined. Pour over salad. Toss to combine. Place salad on plates. Top with chicken. Serve.

If you liked the recipe "Crisp chicken salad", tell your friends about it!

1/2 cup low-fat natural yoghurt
1 cup almond meal
1 cup rice flour
1 tsp ground coriander
1 tsp garlic powder
1 tbsp dried thyme leaves
1 tsp ground black pepper
1 tsp salt
1 tsp smoked paprika
750g chicken breast fillets, trimmed, cut into strips
olive oil cooking spray
2 cups frozen corn kernels
2 1/2 cups frozen broadbeans, peeled
1 red capsicum, sliced
4 green onions, sliced
1/2 cup coriander leaves, chopped
2 limes, juiced
1 tsp olive oil
1/2 tsp ground cumin

Adv

Autors
Preparation time
30
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Crisp chicken salad

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments