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https://www.philly.com.au/recipe/chargrilled-chicken-lemon-and-herb-salad/
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Chargrilled Chicken, Lemon and Herb Salad
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Chargrilled Chicken, Lemon and Herb Salad
15 Mins
Prep time
20 Mins
Cooking time
Serves
4
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What you need
250g PHILADELPHIA Block Cream Cheese
Olive oil spray
¼ cup olive oil
1 lemon, rind, pith and seeds removed
1 spring onion, chopped
1 clove garlic, crushed
1-2 teaspoons sugar
100g baby rocket
1 bunch asparagus, cooked, cut into 5cm lengths
½ cup mixed herb leaves e.g. basil, coriander and mint
1 Lebanese cucumber, peeled into strips
400g chicken tenderloins
How to make it
CUT the PHILLY into 12 slices, spray with oil and place on a paper lined baking tray. Bake in a hot oven 200
°
C for 10 minutes or until golden.
COMBINE the oil, lemon, spring onion, garlic and sugar, blend or process until smooth. Set dressing aside. Toss together rocket, asparagus, herbs and cucumber on a serving platter.
SPRAY the chicken with oil and chargrill for 6-8 minutes or until cooked through, then cut into thick diagonal slices. Arrange the chicken and PHILLY on the prepared salad and drizzle with the dressing. Serve immediately.
Recipe or Meal Type
Light Bites |
Lunch |
Salads |
Chicken
Cuisines
Healthy
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