Coriander and lime cucumber salad with chicken recipe
This zingy chicken salad recipe is perfect for a leisurely lunch or for packing into a lunchbox to take to work. Make a quick chilli and lime dressing, and pair with ribbons of refreshing cucumber, crumbly feta and almonds for a simple yet stunning spring salad.
See method- Serves 2
- 15 mins to prepare and 20 mins to cook
- 346 calories / serving
- Gluten-free
- Healthy
Ingredients
- 1½ tbsp olive oil
- 1 red chilli, deseeded and finely diced
- 1 lime, juiced
- 300g pack skinless chicken breast fillets
- 1 large cucumber, halved and peeled into ribbons, core discarded
- 15g fresh coriander, finely chopped
- 30g feta, crumbled
- 1 tbsp toasted flaked almonds
- pitta breads or flatbreads, toasted, to serve (optional)
Each serving contains
- Energy
- 1450kJ 346.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.2gProtein 42.0gFibre 1.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Whisk the oil, chilli and lime juice in a bowl with some seasoning. Put the chicken on a square of foil and pour over 1 tbsp of the dressing. Wrap the parcel tightly, transfer to a baking tray and bake for 20-25 mins until the chicken is cooked through when cut through the thickest part.
- Meanwhile, put the cucumber ribbons in a sieve over a bowl and toss with a pinch of salt. Leave to drain for 10 mins. Pat dry with kitchen paper.
- Stir the coriander into the reserved dressing and toss with the cucumber. Slice the chicken and add to the salad. Scatter with the feta and almonds, and serve with pitta or flatbreads, if you like.
- Tip: You can use leftover cooked chicken instead. Toss 200g cooked shredded chicken in the dressing before serving with the salad.
- See more Chicken recipes
