Recipes

Warm chicken salad

Dec 14 09:07am

Prep Time	Cook Time	Serves
15 minutes	15 minutes	4

Ingredients

2 tsp cumin seeds
1 tblsp olive oil
1 red onion, thinly sliced
3 cloves garlic, finely chopped
2 tsp finely chopped red chilli
1 1/2 tsp sweet paprika
600g chicken tenderloins, cut into bite-sized pieces
2 tblsp lemon juice
2 tblsp chopped fresh coriander leaves
200g mixed salad leaves
2 Lebanese cucumbers, thinly sliced
12 Kalamata olives
2 tblsp extra virgin olive oil

Here's how
1 Fry the cumin seeds in a dry frying pan for 1-2 minutes, or until fragrant. Remove and set aside. Heat the olive oil in the frying pan, add the onion and cook over medium heat until soft.
2 Add the garlic, cumin seeds, chopped chilli and paprika. Cook, stirring, for 1 minute. Add the chicken and cook, stirring, for 5 minutes, or until the chicken is tender.
3 Remove from the heat and cool slightly. Stir in the lemon juice and coriander, and season to taste with salt. Arrange the salad leaves, cucumber and olives on a serving platter, drizzle with the extra olive oil and place the chicken mixture on top. Serve immediately.

Nutrition per serve: protein 35g; Fat 20g; Carbohydrate 10g; Dietary Fibre 5g; Cholesterol 105mg; 1520 kJ (365 cal)

Source: The Complete Chicken Cookbook (Murdoch Books)