About the Recipe
This salad is perfect for those hot summer days. I have used this recipe time and time again and it is a favourite in my household for a quick & cool main meal.
#Gluten Free
#Keto Friendly
#Pollotarian Friendly
Ingredients
Lemon Spice Chicken
680 g Chicken Thighs or Breast
Olive Oil Spray
2 Tablespoons Smoky Paprika
1/2 Teaspoon Lemon Pepper
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Sea Salt Cruncy Cabbage Salad
1/4 Red Cabbage, finely shredded
1 Large Carrot, pelled and thinly sliced into batons
2 Shallots, sliced
1 Cucumber, seeded and cut into batons
2 Tablespoons Lemon Juice
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Olive Oil.
Preparation
To Make The Chicken
Step 1
Preheat oven to 200°C
Step 2
Spray baking tray with olive oil. In a seprate bowl lightly coat the chicken with olive oil.
Step 3
Mix all dry ingredients in a large zip lock bag, Add the chicken and toss until well coated.
Step 4
Place the chicken onto the baking tray and cook for 30 - 35 minutes or until chicken is cooked through. Remove from the oven and allow to cool, then thinly slice.
To Make The Salad
Step 1
Place all ingredients in a large bowl.
Step 2
Whisk lemon juice, vinegar and oil together in a small glass jug and drizzle over the salad. Toss to combine.