Not Your Average Chicken Salad. This 20 minute Clean Eating Chicken Salad consists of marinated tangy chicken, together with a bright colourful crunchy rice and veg salad + walnuts and apple, coupled with a zesty ginger, mustard and lemon dressing.
Marinade: Add all of the ingredients for the marinade (except chicken) into a medium sized bowl and stir with a whisk to combine. Add the chicken, cover with plastic wrap and marinate in the fridge for 10 minutes.
Dressing: In a small bowl, add all the ingredients for the dressing and whisk to combine. Cover and set aside in the fridge for later.
Salad: in a medium salad bowl, gather all the salad ingredients and the cooked rice. Toss to combine. Cover and set aside.
Cook the Chicken: Lightly spray a hot pan or grill with olive/vegetable oil, and add the chicken. Cook for 3 to 4 minutes each side until it has browned and developed some colour and char marks.
Finalise the salad: Pour half the dressing over the salad and toss to coat. Divide the salad in half and put onto two plates.
Cut the chicken pieces and place half on each plate. Drizzle remaining dressing over chicken and serve immediately.