This chicken salad recipe is so delicious and one of my favourite recipes. I follow a regular balanced diet with no restrictions but when I’m trying to shift some pounds, I tend to reduce the overall daily amount of carbohydrates that I consume in my diet.
To be honest, it is quite difficult to do especially with me running a baking blog but I try my best. This salad is perfect for times when I’m trying to reduce my carbs and what I also love about it is that it is very filling.
I usually have it for lunch and I am able to stay full until dinner time. The salad includes lemon flavoured chicken breast with a crunchy salad, pecan nuts and roasted red bell peppers. I sprinkle on some Parmesan cheese and usually serve it with Caesar or French dressing. Though I usually have this salad for lunch, I find it is also perfect for a quick, light dinner.
Ingredients for Lemon Chicken Salad with Roasted Peppers
- 2 chicken breast fillets (approximately 300g raw weight)
- ½ teaspoon salt
- 1 teaspoon garlic granules
- 2 teaspoon onion granules
- ½ teaspoon paprika
- 1 lemon (squeezed)
- 2 tablespoon soy sauce
- 1 tablespoon olive oil
- 80g red bell pepper (sliced into strips)
- 150g romaine lettuce
- 100g cucumber
- 90g cherry tomatoes
- ½ red onion
- 30g pecan nuts (chopped)
- 30g grated parmesan
How to Make Lemon Chicken Salad with Roasted Peppers
1. Prepare the chicken by seasoning the chicken in a bowl with the salt, garlic granules, onion granules and paprika. In a small bowl, add the squeezed lemon juice, soy sauce and olive oil then mix with a spoon and pour onto the seasoned chicken. Refrigerate the chicken breasts for 1 hour.
2. Preheat the oven to gas mark 6/400oF/200oC. Place the chicken in a small baking tray lined with foil or a baking dish and also add the sliced red peppers to another small baking tray also lined with foil. Bake them both for 20 – 25 and ensure the chicken is cooked through.
3. Once the chicken and red peppers are cooked, remove from the oven and allow to cool for around 30 minutes. While they are cooling, prepare the salad. Chop the romaine lettuce, slice the cucumber, halve the cherry tomatoes and slice the red onions as desired then add the prepared salad to a bowl.
4. Once the salad is prepared, slice the cooled chicken and add it to the salad with the roasted red peppers. Sprinkle on the pecan nuts then the grated parmesan.
Recipe Tips
- The chicken is best served cold so you could prepare it in advance and refrigerate until you’re ready to prepare your salad.
- I usually use grated parmesan in this salad but you can use parmesan shavings instead.
- For this recipe, you will need two small baking trays. You will need one for the chicken and one to roast the red bell pepper slices.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 447kcal | 24.5g | 5.4g | 11.4g |
| Sugars | Fibre | Protein | Salt |
| 8.7g | 5.8g | 45.2g | 0.48g |
Storage
This salad can be stored in the refrigerator for approximately 24 hours. The baked chicken alone can be baked and stored in the refrigerator for 2 – 3 days.
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Healthy Lemon Chicken Salad with Roasted Peppers
Ingredients
- 2 chicken breast fillets (approximately 300g raw weight)
- ½ teaspoon salt
- 1 teaspoon garlic granules
- 2 teaspoon onion granules
- ½ teaspoon paprika
- 1 lemon (squeezed)
- 2 tablespoon soy sauce
- 1 tablespoon olive oil
- 80g red bell pepper (sliced into strips)
- 150g romaine lettuce
- 100g cucumber
- 90g cherry tomatoes
- ½ red onion
- 30g pecan nuts
- 30g grated parmesan
Instructions
- Prepare the chicken by seasoning the chicken in a bowl with the salt, garlic granules, onion granules and paprika. In a small bowl, add the squeezed lemon juice, soy sauce and olive oil then mix with a spoon and pour onto the seasoned chicken. Refrigerate the chicken breasts for 1 hour.
- Preheat the oven to gas mark 6/400oF/200oC. Place the chicken in a small baking tray lined with foil or a baking dish and also add the sliced red peppers to another small baking tray also lined with foil. Bake them both for 20 – 25 and ensure the chicken is cooked through.
- Once the chicken and red peppers are cooked, remove from the oven and allow to cool for around 30 minutes. While they are cooling, prepare the salad. Chop the romaine lettuce, slice the cucumber, halve the cherry tomatoes and slice the red onions as desired then add the prepared salad to a bowl.
- Once the salad is prepared, slice the cooled chicken and add it to the salad with the roasted red peppers. Sprinkle on the pecan nuts then the grated parmesan. Serve with your favourite dressing.
Sarah J
Came out Perfect.