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Lemon Chicken Salad


  • 2 Chicken Breasts
  • Mixed Lettuce Leaves
  • 1 Red Onion
  • 1 Raw Carrot
  • Juice of ½ a Lemon
  • 1 Clove of Garlic
  • Parsley
  • 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

Serves 4


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.