Lemon & Chicken Catalan Salad


For the Chicken

  • 1 skinless chicken breast – sliced into strips
  • ½ lemon
  • 1 tsp dried thyme
  • olive oil


For the Salad

  • 15g pine nuts
  • 1 little gem lettuce
  • 100g baby spinach
  • 1 clementine (optional)
  • ½ handful fresh mint leaves
  • 1 tbsp (white wine or cider) vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp runny honey
  • parmensan – grated



  • In a bowl toss the chicken in the juice and the zest of the lemon, ½ tsp olive oil and the thyme – allow to marinade for 30 mins
  • Cook the chicken on a griddle pan on a medium heat until charred and cooked through.
  • Pull apart the leaves of the little gem lettuce and put on a serving bowl (add the clementine segments) and the baby spinach.
  • Toast the pine nuts in a frying pan for 3-5 minutes, until golden then scatter over the salad.
  • Mix the vinegar, extra virgin olive oil and honey then pour over the salad add the chicken, scatter over the mint then grate over the parmesan to finish.
Energy (K/Cal) Protein  (g) Fat (g)
336 31 15


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