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.

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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
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