14 May Warm lemon chicken salad
The weather is well and truly heating up this May. The flowers are blooming and the sun is shining – perfect weather for some alfresco dining!
The types of foods that suit this warmer weather are generally lighter, alkaline-rich foods to help detox from richer winter fare. Often salads don’t get the love they deserve, they are only used as sides or as part of a platter. Salads are so much more than this and can be a main meal all on their own.
Be aware that salads are considered a higher risk food in an aged care setting. To mitigate this risk, salads should not be prepared well in advance of service time and prepackaged salad mixes, vegetables or fruits should be avoided.
This Spring, try out this refreshing recipe for Lemon Chicken Salad from the #soupedupkitchen
|Lemon , Raw||Juice||ml||60|
|Vinegar , Rice Wine||ml||120|
|Sauce , Soy, Commercial regular||ml||60|
|Chicken , Breast fillet, Raw||g||500|
|Flour , Wheat, White plain||g||2.4|
|Oil , Vegetable||ml||30|
|Sprout , Bean, Raw||g||60|
|Onion , Shallot, Raw||g||60|
|Carrot , Fresh or frozen raw||Thinly Slice||g||60|
1. Combine lemon juice, rice wine, soy sauce and honey in a saucepan over medium heat.
2. Cook stirring, for 2 minutes or until marinade comes to the boil. Set aside to cool.
3. Place chicken in a large, shallow dish. Pour half the marinade over the chicken. Turn to coat, then refrigerate for 1 hour.
4. Drain chicken, discarding marinade. Lightly coat chicken in the flour. Shaking off excess.
5. Heal oil over medium heat. Add chicken and cook for 4 minutes each side or until almost cooked through.
6. Reduce heat to low. Combine reserved marinade and 2 tablespoons of cold water. Pour over the chicken. Cover and simmer for 10 minutes or until sauce is thick and chicken cooked through.
7. Cover and set aside for 5 minutes to rest.
8. To make salad: Combine salad leaves, beansprouts, shallots and carrot in a bowl. Divide salad between plates.
9. Thickly Slice chicken and place on salad. Spoon over sauce. Serve.