Lesson #10: LEMON & ALMOND SALAD
LEMON AND ALMOND ROASTED SALAD
INGREDIENT
- 85g skinless chicken breasts
- 60g plain greek yogurt
- Rice Bran Cooking Spray
- 1-2 lemons (sliced)
- 1 tbsp lemon juice
- 1 green onion diced
- 1 tbsp chopped fresh parsley
- 1 tbsp lemon pepper seasoning
- 1⁄2tsp coarse sea salt
DIRECTIONS
Preheat the oven to 200 degrees Celcius. Cover chicken with all the seasoning and put in the oven for 20-25 minutes until cooked through. Heat nonstick skillet over medium-high heat, spray with cooking spray and add almonds. Heat over medium-low heat, stirring constantly, until the almonds toast and get golden brown and fragrant. After about 4-5 minutes remove the almonds and let them cool. Place the chicken, almonds, lemon juice, green onions and parsley in a bowl, stir to combine. Fold in the yogurt, stirring until the entire bowl of chicken is moistened. Season with more salt and pepper if desired.