Lemon chicken on leafy asparagus salad

  • 26 Feb 2016
  • Reading time 1 min
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If you like, you can use firm fish fillets such as tuna or salmon or fried tofu in place of the chicken in this lovely warm recipe.

Serves 2


  • 1 large chicken breast, skinned and boned
  • juice of half a lemon
  • 1 clove garlic, peeled and crushed
  • 1 stick lemon grass or 1 teaspoon dried chopped lemon grass
  • freshly ground black pepper (to taste)
  • 1 teaspoon cold-pressed mixed seed oil
  • 100g (31/2 oz) asparagus spears
  • 8 baby courgettes
  • 100g (31/2 oz) mixed salad leaves
  • 1 tbsp lightly toasted flaked almonds or pine nuts


  1. Cut the chicken into thin strips, put it into a non-metallic bowl and mix it with the lemon juice, garlic, lemon grass, black pepper and cold-pressed mixed seed oil. Cover and refrigerate until required.
  2. Place the asparagus and courgettes in the top of a steamer over boiling water and cook for about 5 minutes to soften slightly.
  3. Arrange the mixed leaves on two serving plates and top with the lightly cooked vegetables.
  4. Brush a non-stick wok with a little more oil and steam-fry the chicken pieces, using the strained marinade to moisten the pan after a minute or two.
  5. Cover with a lid and leave on the heat for about 8 minutes until the chicken is cooked through.
  6. Spoon the chicken and the pan juices over the salad. Sprinkle with the nuts and serve at once.

From The Optimum Nutrition Cookbook by Patrick Holford and Judy Ridgeway (£15.99, Piatkus)

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