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Delicious & Healthy Recipes

Lemon, chicken and olive salad

Ingredients

Ingredients (serves 4):

3 chicken breast fillets, trimmed

1 large lemon, sliced

1 red onion, halved, thinly sliced

100g pitted Kalamata olives, chopped (see note)

½ cup basil leaves, roughly torn

Baby lettuce salad leaves, to serve

Instructions

Method:

Place chicken fillets in a saucepan and cover with cold water. Bring to the boil over medium-low heat. Cook for 8 to 10 minutes or until just cooked through.

Remove from heat. Cover and set aside for at least 2 hours or until cooled to room temperature.

Drain chicken, reserving ¼ cup poaching liquid. Shred chicken flesh.

Cook lemon slices in a small saucepan of boiling water for 5 minutes or until soft. Drain.

Dice lemon rind and flesh. Discard seeds.

Combine chicken, reserved poaching liquid, lemon, onion, olives, basil and salad leaves in a large bowl. Season with salt and pepper.

Serve.

Note: Choose olives in balsamic vinegar, not in oil. Olives in balsamic vinegar are lower in fat.

December 15, 2021

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