Go Back Email Link
+ servings
Clean Eating Chicken salad in a white bowl
Print

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 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

Calories: 594kcal | Carbohydrates: 59g | Protein: 47g | Fat: 37g | Saturated Fat: 5g | Fiber: 9g | Sugar: 15g