Healthy living

Warm lemon chicken salad

Preparation time: 25 minutes

Cooking time: 20 minutes

Serves: 4


  • 2 small (400 g) skinned chicken breasts, skinless, trimmed of fat
  • Zest and juice of 1 lemon
  • 3 teaspoons honey
  • 2 cloves garlic, crushed
  • 4 tablespoons fresh thyme or oregano leaves
  • 1/2 cup currants
  • Freshly ground black pepper, to taste
  • 1 lemon, extra, thinly sliced
  • 4 cups baby spinach leaves (120 g)
  • 2 carrots, peeled into long ribbons
  • 4 spring onions, finely chopped (including green tops)


1. Preheat oven to 200 °C (180 °C fan forced).

2. In a small baking dish place chicken, zest and lemon juice, honey, garlic, herbs, currants and pepper. Toss chicken in marinade to coat both sides then cover with a layer of lemon slices. Bake covered in the oven for 15–20 minutes until just cooked through and chicken juices run clear. Discard herbs, remove chicken to cool and reserve pan juices.

3. Meanwhile place spinach leaves, carrot strips and spring onions in a large serving bowl. Top with thinly sliced chicken, lemon and pan juices. Serve immediately.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.