This is a delicious, low calorie salad that is very quick to prepare. The chicken has a nice kick from all of the spices and the lemon juice in the salad dressing really complements it well. It is nice and light and is also kind to your waste line. It is perfect for an after work meal when you get home and don't have a lot of time to prepare something more complicated.
For the Chicken
1 chicken breast
1 teaspoon rapeseed oil
1/4 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
For the Salad
1/4 head of lettuce, roughly chopped (whichever type you prefer)
1/4 of a red onion, finely sliced
1/4 of a red pepper, finely sliced
One boiled egg, peeled and halved
For the Dressing
1/2 tablespoon rapeseed oil
1 lemon, just the juice
Pinch of Pepper
Pinch of Salt
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 1 Person
Pre-heat the grill to the highest setting
While the grill is heating, rub all of the chicken spices into the chicken breast along with the oil.
Place the chicken under the grill, on the top shelf.
Grill for 6 minutes on each side, it should be cooked but if you are unsure, slice it in half to make sure it is not pink in the middle.
Fill a small pot with water and heat until boiling, add the egg and boil for 6 minutes. Remove and run under cold water to stop it cooking further. (6 minutes will give you a runny yoke just like in the picture)
Mix the dressing ingredients together in a bowl.
In another bowl add the lettuce, onion and pepper.
Combine the two bowls and mix lightly with your hand.
Serve the salad in a bowl, add the egg and