Lesson #10: LEMON & ALMOND SALAD

LEMON AND ALMOND ROASTED SALAD

INGREDIENTS

• 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.