Refreshing quick salad. Perfect for a light lunch in the sun!
Ingredients
1 x raw chicken breast
½ an orange
¼ a red onion
Pomegranates
½ yellow pepper
1 x salad tomato
Salad leaves
2 x tablespoons paprika
1 x tablespoon cumin powder
1 x tablespoon olive oil
Basic Summary
- Chop onion, pepper, orange, and tomato
- Flatten chicken, and season with paprika, cumin and salt
- Pan fry chicken, then slice up in strips
- Build salad with all ingredients
Prep.
Finely slice the red onion and yellow pepper.
Roughly chop the tomato and orange.
Cover the chicken with baking paper and flatten with a rolling pin or something heavy. Flatten until about 1 inch thickness throughout. This helps tenderise the meat and allow it to cook quicker.
Drizzle a tablespoon of olive oil on the chicken and then sprinkle the paprika and cumin on as well. Season with salt and rub in the seasoning all over the chicken.
Make.
{Preheat a frying pan to a medium to high heat}
Fry the chicken, turning occasionally to brown both sides. The chicken should only take 5-10 mins to cook through if nice and flat.
Once cooked, slice the chicken diagonally in strips.
Plate up the salad with the leaves, pepper, red onion, tomato, pomegranates, and orange. Top with sliced chicken.
Enjoy.
Prep. Make. Enjoy. 