The BBC Good Food logo
Warm lemon & thyme chicken salad

Warm lemon & thyme chicken salad

By
A star rating of 4.3 out of 5.4 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A delicious, superhealthy and zesty light chicken salad recipe with sunshine flavours

Nutrition:
HighlightNutrientUnit
kcal245
fat11g
saturates2g
carbs2g
sugars2g
fibre1g
protein34g
low insalt0.72g
Advertisement

Ingredients

Method

  • STEP 1

    Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.

  • STEP 2

    Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.

RECIPE TIPS
MAKE IT NO-COOK

Pull 4 cooked chicken breasts (or one whole rotisserie chicken) into bite-size pieces and mix with the olives, salad leaves and onions. Whisk together the lemon zest and juice, thyme, oil and garlic paste. Season and drizzle over.

Goes well with

Recipe from Good Food magazine, August 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content