Paleo Monday to Friday by Daniel Green

Author:Daniel Green [Green, Daniel]
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-07-15T23:00:00+00:00

GRILLED CHICKEN SALAD

WITH FRUIT & NUTS

I love including fruit in a salad. It provides such great colour and adds a lovely fresh sweetness that works so well with peppery greens and toasted nuts.

247 CALORIES | 8G FAT | 1G SATURATES | 12G CARBS | 12G SUGAR | 0.4G SALT | 30G PROTEIN | 2.5G FIBRE

SERVES 4

4 x 115g boneless skinless chicken breast halves

for the marinade

120ml fresh lime juice

2 tablespoons honey

4 teaspoons olive oil

½ teaspoon salt

½ teaspoon pepper

for the salad

150g mixed salad greens

150g cubed seedless watermelon

150g fresh blueberries

1 medium yellow pepper, cubed

2 tablespoons chopped walnuts, toasted

1. First make the marinade: In a small bowl, combine the lime juice, honey, oil, salt and pepper and whisk together.

2. Pour two-thirds of the marinade (about 115ml) into a large resealable plastic bag. Place the chicken in the bag, seal it and, ensuring all the meat is covered with the marinade, place in the fridge for at least 1 hour. Set the remaining marinade mixture aside for a dressing.

3. When you are ready to cook the chicken, heat a griddle pan over a medium heat. When hot, drain and discard the marinade and cook the chicken in the hot pan for 4–7 minutes on each side.

4. In a large bowl, combine the salad greens, watermelon, blueberries and yellow pepper, add the reserved dressing and toss to coat. Divide among four serving plates.

5. Using a sharp knife, slice each chicken breast into four pieces and divide these pieces between the four plates, together with the walnuts. Serve immediately.

TIP

Blueberries are loaded with fibre, which will keep you feeling full for longer, and provide you with almost 25% of your daily value of vitamin C.

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