Lebanese Chicken Salad

Thursday, January 18, 2018. Author NIcola Hanson and Sabrina Neilson

Serves 2

Radishes are a great source of potassium and vitamin C, important for blood pressure regulation and boosting the immune system. Rich in lycopene (an important phytonutrient), the tomatoes add a boost of antioxidants to this quick, simple protein and fiber packed recipe!

Ingredients

2 chicken breasts (180g)

1 romaine lettuce head

4 tomatoes

1 large red onion

6 radishes

1 cup fresh mint leaves (15g)

1 cup fresh parsley (15g)

1 lemon, juice

1 garlic clove, chopped

2 tsp ground cumin

2 tsp ground coriander

1 tbsp. olive oil

1 tbsp. vinegar (cider or balsamic)

Instructions:

1.  Chop each chicken breast into chunks. Marinade chunks in lemon juice, cumin, coriander, garlic and half the olive oil, for 20 minutes. Pre-heat broiler to 165 F and broil chicken for 20-25 minutes, turning halfway.

2.  Finely chop romaine, onion, mint and parsley and toss together.

3.  Chop tomatoes and radishes into large chunks and toss into the salad.

4.  Whisk remaining olive oil together with vinegar and toss through salad.

5.  Enjoy salad with chicken and (optional) hummus and / or pitta.

Nutritional Profile per serving

Kcal:  325

Protein:  32g

Carbs:  24 g

Fat:  12 g