Chicken, Cucumber and Coriander Salad

Charmaine Lu -
  • 1.5 tbsp olive oil
  • 1 red chilli, finely diced
  • 1 lime, juice only
  • 300g skinless chicken breast fillets
  • 1 cucumber, peeled into ribbons
  • 15g coriander, chopped
  • 30g crumbled feta
  • 1 tbsp toasted almond flakes
  • Preheat the oven to 200C. Whisk together the oil, lime juice and chilli with some seasoning. Place the chicken fillets on a sheet of foil, drizzle with 1 tbsp of your dressing, and wrap into a parcel and bake for 25 mins.
  • Meanwhile, toss the ribboned cucumber into a bowl and stir in the coriander and remaining dressing. Slice the cooked chicken and add to the salad with feta and almonds, then serve warm with toasted pitta.
30 mins
2 serving