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BASIL & LEMON CHICKEN SALAD

Light, healthy lunch or summer supper dish. Our wine pairing recommendation : Lutzville Sauvignon Blanc, chillled

Serves
4 people

Preparation time:
10 minutes

Cooking time:
15 minutes

Ingredients

  • 350 grams IRVINE'S frozen chicken breast fillets, cut into strips
  • 30 ml SPAR olive oil
  • 300 grams assorted salad leaves
  • 100 grams cucumber slices
  • 1 yellow pepper, sliced
  • 1 handful(s) bean sprouts
  • 1 handful(s) fresh basil leaves, torn
  • 1 tablespoon(s) SPAR lemon juice
  • 300 grams cherry tomatoes, halved
  • 250 grams carrots, chopped
  • 100 grams mozarella cheese, grated
  • 0 SEASONING - GLORIA plain flour, salt and pepper, Robertsons sweet basil

Method

  1. Thaw chicken breasts till just slightly frozen making it easier to slice. Once sliced & 100% thawed, place chicken strips into a plastic bag, add the seasoning into the bag & shake bag until chicken fully coated with seasoning
  2. Heat oil in a frying pan & fry chicken strips until cooked through & lighty golden brown.  Add the lemon juice & remove from the heat
  3. Arrange remaining incredients, except cheese, onto a platter or bowl & place chicken strips on top
  4. Sprinkle cheese & bean sprouts over the salad & serve immediately with freshly baked crusty bread from your SPAR bakery

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