Recipes
Spicy chicken salad
Harissa and lime add a lovely kick to this super quick and easy to make salad
Harissa and lime add a lovely kick to this super quick and easy to make salad
Cook: 40 Mins
Serves: 2
Price: £2.74 per serving
Nutritional Information
Each 301g serving contains
Energy
1198kj
286kcal
1198kj
286kcal
14%
Fat
7.5g
7.5g
Med
11%
11%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
11.4g
11.4g
Med
13%
13%
Salt
0.30g
0.30g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
398kj/95kcal
Typical energy values per 100g:
398kj/95kcal
Ingredients
1 sweet potato
1tsp thyme leaves
2tsp olive oil
1 Extra Special Corn-fed British Chicken Breast Fillet
1 lime
2tsp olive oil
1tsp harissa paste
2 cooked beetroot, sliced
1/2 bag of 70g lamb lettuce
Method
1
Preheat the oven to 200C/180C Fan/ Gas 6. Put a peeled and cubed sweet potato into a roasting tray. Add 1tsp thyme leaves and 2tsp olive oil and toss. Bake for 30-35 mins.
2
Cut 1 Extra Special Corn-Fed British Chicken Breast Fillet in half, horizontally, and open out like a butterfly. Heat a griddle pan until hot and cook the fillet for 3 mins on each side. Set aside in a warm place.
3
To make the dressing, whisk together the juice of 1 lime, 2tsp olive oil and 1tsp harissa paste.
4
Arrange 2 sliced cooked beetroot on plates with the sweet potato and ? x 70g bag lambs lettuce. Slice and add the chicken, then drizzle over the dressing.