Warm Chicken And Pepper Salad
Try this for a simple but delicious, quick meal packed with antioxidants and fresh ingredients. Pop it into your briefcase if you're off to a business meeting or out seeing freelance clients.
We love salads. They quick and easy to knock up and so adaptable. If you have a bale of lettuce in the fridge and a few other yummy goodies you can toss up anything concoction you like.
This one makes use of warm and cold - Ken and I often do that and we pile on the healthy seeds such as sunflower, pumpkin, sesame and even the more indulgent pine nuts.
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serves: 2
- 2 x 75g chicken breast fillets, skinned and sliced;
- 1 red onion sliced
- 3 vine-ripened tomatoes, quartered
- 1 (150g) bag sweet leaf and pepper salad
For the dressing:
1 tbsp olive oil
2 tsp red wine vinegar
½ tsp wholegrain mustard
½ tsp clear honey
Preheat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6.
Place the chicken in a non-stick roasting tin with the onion and half the oil from the dressing.
Roast for 10-15 mins or until the chicken is cooked.
Whisk the remaining dressing ingredients together with seasoning.
Empty the leaves into a bowl, add the tomatoes. ~
Stir the chicken, onion and dressing into the salad leaves and toss to mix. Serve warm.
Hint and Tip
Ideal when served with a jacket potato.
Nutritional Information
Nutrient | Per serving |
Calories (kcal) | 185 |
Protein (g) | 20.2 |
Carbohydrate (g) | 10.2 |
Fat (g) | 7.3 |
of which Saturated Fat (g) | 1.2 |
Fibre (g) | 2.7 |
Salt (g) | 0.21g |
For more winter salad recipe ideas visit www.makemoreofsalad.com or Twitter:@makemoreofsalad