jQuery and its goodies

Lemon Chicken with Udo’s Oil Salad Dressing

Tuesday, 19 February 2013

Following on from the post; The Truth about Low-Fat Salad Dressings, here is a tasty, quick and nutritious salad recipe, bursting with flavour that offers a good source of protein and those all-important, skin loving essential fats omega 3, 6 & 9. This recipe is great eaten at lunch or as light dinner.

What you will need:

For the Salad:
  • 2 Chicken Breasts
  • Mixed Lettuce Leaves
  • 1 Red Onion
  • 1 Raw Carrot
  • Juice of ½ a Lemon
  • 1 Clove of Garlic
  • Parsley
  • 6 Cherry Tomatoes (Quartered)
For the dressing:
  • 2 tablespoons of Udo’s Choice Ultimate Oil Blend
  • 1 cap full of White Wine Vinegar
  • 1 heaped teaspoon of Dijon Mustard
Serves 4


Slice the chicken into strips. Place in a bowl. Crush the garlic and add to chicken along with the lemon juice and parsley. Cover with cling fi lm and place in the fridge for at least 1 hour. Using a griddle pan cook the chicken strips. Slice the carrot into baton strips and place into a salad bowl. Add the mixed lettuce leaves, cherry tomatoes and sliced onion.

To make the dressing:
In an empty jam jar mix the Dijon Mustard, Ultimate Oil Blend and white wine vinegar. Place the lid back on and store in the fridge.

To serve:
Add the chicken strips to the salad, add the vinaigrette and toss. If this is used as part of a healthy eating plan the weight will fall off.

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