Clean Eating Chicken Salad

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.

Course Dinner

Cuisine Australian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 594kcal

Author Kim

Ingredients

Chicken Marinade

2 medium chicken breast fillets
¼ cup Light soy sauce
1 teaspoon crushed garlic
1 teaspoon ginger freshly grated
1 tablespoon Lemon juice
1 teaspoon Dijon mustard
1 teaspoon Fresh Rosemary finely chopped (Note 1)
Pinch of salt and pepper

Salad

1 cup brown rice
1 cup Spinach leaves
½ medium Red onion finely diced
½ medium Lebanese Cucumber finely diced
10 Cherry tomatoes quartered
1 medium Green apple finely diced
½ cup Walnuts crumbled

Dressing

2 tablespoons Extra virgin olive oil
1 tablespoon White wine vinegar
1 teaspoon Dijon mustard
½ teaspoon Ginger freshly grated
Salt and pepper to taste

Instructions

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.

Nutrition