Balsamic Chicken Salad

Submitted by Fit Cookin

"A simple yet effective way to bring excitement to chicken. Zesty citrus flavours cut in to the balsamic vinegar and mustard, you will find it hard to believe its so good for you"

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 2

ingredients

• 2 chicken breasts (approx 120g each)
• 1⁄4 lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon olive oil
• 20 ml balsamic vinegar
• 1⁄2 teaspoon salt
• 150 g Baby Spinach
• 2 plum tomatoes, sliced
• handful basil
• 1⁄2 red onion
• 1 pinch salt and black pepper, to taste

directions

1. Whisk together the salt, lemon juice, mustard, vinegar, oil and lemon zest.
2. Coat the chicken breasts, cover and leave to marinade in the fridge for a few hours (1 hour minimum).
3. Preheat the oven to 140°C.
4. Layer a baking tray with tin foil, add the chicken and cook in the oven for 40-45 minutes, or until cooked.
5. The slow cooking will prevent the chicken from drying out.
6. In the meantime, create the salad by slicing the onion and tearing the basil.
7. Mix them with the tomatoes, baby spinach or any mixed leaf salad and season with salt and cracked black pepper.
8. Serve the chicken sliced and placed on top of the salad and drizzle some of the juice from the baking tray over as your dressing.