Recipe

Lemon chicken with baby spinach salad

Oct 31, 2009 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Lemon chicken with baby spinach salad
  • 12 (900g) tenderloins
  • 2 tablespoon lemon juice
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup (125ml) olive oil
  • 100 gram baby spinach leaves
  • 1 (100g) small red onion, chopped finely
  • 250 gram cherry tomatoes, halved
  • 80 gram snow pea sprouts
  • 1/3 cup (80ml) red wine vinegar
  • 1/2 teaspoon dijon mustard

Method

Lemon chicken with baby spinach salad
  • 1
    Using a meat mallet, gently pound chicken between sheets of cling wrap.
  • 2
    In a large bowl, combine chicken, juice, thyme and 2 tablespoons of the oil.
  • 3
    On a heated oiled grill plate (or grill or barbecue) cook chicken mixture for about 5-15 minutes or until browned all over and cooked through.
  • 4
    菠菜,洋葱,番茄和larg豆芽e bowl. Combine remaining oil, vinegar and mustard in a screw-top jar; shake well. Drizzle dressing over salad; toss gently to combine.
  • 5
    Serve salad topped with chicken.

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