Lemon Spice Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This crunchy cabbage and chicken salad from the Tony Ferguson Weightloss Programme contains tender pieces of chicken baked in a spicy lemon coating and just 340 calories. Pack it in your lunchbox! Ingredients:
4 chicken thighs, skinless and boneless |
olive oil, spray |
2 teaspoons paprika (smoky paprika is best) |
1/2 teaspoon lemon pepper |
1/2 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/4 cabbage, finely shredded |
1 carrot, peeled and sliced into think batons |
2 shallots, sliced |
1 cucumber, deseeded and cut into batons |
2 tablespoons lemon juice |
1 tablespoon white wine vinegar |
1/2 teaspoon olive oil |
Directions:
1. Preheat oven to 400°F.
2. For the lemon spice chicken: line a baking tray with foil. Lightly spray chicken with olive oil.
3. Combine all the ingredients in a large snap lock bag or sandwich bag. Add chicken and toss until it is well coated.
4. Place the chicken onto the baking tray and bake for 30-35 mins or until chicken is cooked through.
5. For the crunchy cabbage salad: place all salad ingredients in a large bowl.
6. Whisk lemon juice, vinegar and oil together in a small jug and drizzle over salad. Toss to combine.
7. Combine the shredded lemon spice chicken with the crunchy cabbage salad.
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