Lemon Chicken Salad
- 2 Chicken Breasts
- Mixed Lettuce Leaves
- 1 Red Onion
- 1 Raw Carrot
- Juice of ½ a Lemon
- 1 Clove of Garlic
- 6 Cherry Tomatoes (Quartered)
For the dressing:
- 2 tablespoons of Udo’s Choice Ultimate Oil Blend
- 1 cap full of White Wine Vinegar
- 1 heaped teaspoon of Dijon Mustard
Slice the chicken into strips. Place in a bowl. Crush the garlic and add to chicken along with the lemon juice and parsley. Cover with cling fi lm and place in the fridge for at least 1 hour. Using a griddle pan cook the chicken strips. Slice the carrot into baton strips and place into a salad bowl. Add the mixed lettuce leaves, cherry tomatoes and sliced onion.
To make the dressing: In an empty jam jar mix the Dijon Mustard, Udo’s Oil and white wine vinegar. Place the lid back on and store in the fridge.
To serve: Add the chicken strips to the salad, add the vinaigrette and toss. If this is used as part of a healthy eating plan the weight will fall off.