toodle.

Spinach and Chilli Salad with Goats' Cheese and Roasted Spicy Chicken Fillets

A vibrant spinach salad featuring marinated spicy pan-fried chicken strips, creamy goats' cheese, and a honey-lemon dressing.

ChickenHigh ProteinSpicySaladSpinach

Estimated Nutrition

Per Serving Total
Calories 1084.5 kcals 1084.5 kcals
Carbohydrates 26.8 grams 26.8 grams
Fat 88.4 grams 88.4 grams
Protein 46.2 grams 46.2 grams
Cook Time
5 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Soy Sauce
15
ml
Worchestershire Sauce
Dairy
55
g
Goats' Cheese
Somerset, cubed
Fruits
0.5
piece
Lemon
Juice only
Meat
120
g
Chicken Breast
Cut into strips
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
2.5
ml
Cumin Seeds
Crushed
2.5
ml
Chilli Flakes
2.5
ml
Coriander Seeds
Crushed
OilsFats
45
ml
Olive Oil
Used for dressing
30
ml
Olive Oil
Split for marinade and frying
Other
15
ml
Honey
Vegetables
3
piece
Green Chillies
In brine, rinsed, chopped
100
g
Baby Leaf Spinach
5
piece
Green Chillies
In brine, rinsed and finely chopped

Steps

  • Mix the goats' cheese, chopped chillies, and spinach in a large bowl.
  • Whisk lemon juice, 45ml olive oil, honey, and seasoning, then toss with the salad.
  • Marinate chicken strips with cumin, chilli flakes, coriander seeds, chopped chillies, and 15ml olive oil for ten minutes.
  • Heat 15ml olive oil in a pan and fry the chicken for 3-4 minutes until cooked through.
  • Stir in soy sauce and Worchestershire sauce and cook for one additional minute.
  • Place the salad on a plate and top with the hot chicken.