Warm Lemon Chicken Salad
  • 2 small (400g) skinned chicken breasts, skinless, trimmed of fat
  • zest and juice of 1 lemon
  • 3 teaspoons honey
  • 2 cloves garlic, crushed
  • 4 tablespoons fresh thyme or oregano leaves
  • ½ cup currants
  • freshly ground or cracked black pepper, to taste
  • 1 lemon, extra, thinly sliced
  • 4 cups baby spinach leaves (120g)
  • 2 carrots, peeled into long ribbons
  • 4 spring onions, finely chopped (including green tops)
  1. Preheat oven to 200°C (180ºC fan forced).
  2. In a small baking dish place chicken, zest and lemon juice, honey, garlic, herbs, currants and pepper. Toss chicken in marinade to coat both sides then cover with a layer of lemon slices.
  3. Bake covered in the oven for 15-20 minutes until just cooked through and chicken juices run clear. Discard herbs, remove chicken to cool and reserve pan juices.
  4. Place spinach leaves, carrot strips and spring onions in a large serving bowl. Top with thinly sliced chicken, lemon and pan juices. Serve immediately.


Cover and refrigerate marinated chicken for as long as time permits, from 30 minutes to overnight.


  • Replace baby spinach with leafy green mix.

Storage Suggestions

  • Serve immediately.

Equipment List

  • Small baking dish
  • large serving bowl
  • sharp knife


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.