Lemon Spice Chicken Salad
"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!"
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
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
-
For the crunchy cabbage salad
- 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
- Preheat oven to 400°F.
- For the lemon spice chicken: line a baking tray with foil. Lightly spray chicken with olive oil.
- Combine all the ingredients in a large snap lock bag or sandwich bag. Add chicken and toss until it is well coated.
- Place the chicken onto the baking tray and bake for 30-35 mins or until chicken is cooked through.
- For the crunchy cabbage salad: place all salad ingredients in a large bowl.
- Whisk lemon juice, vinegar and oil together in a small jug and drizzle over salad. Toss to combine.
- Combine the shredded lemon spice chicken with the crunchy cabbage salad.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
