4 skinless chicken fillets (of equal thickness, weighing about 100 g each
Fat removed)
2 tsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
2 garlic cloves, crushed
1 Tbsp chopped, fresh ginger
200 g spinach leaves
1 pun net cherry tomatoes
Place the fillets in a medium–sized bowl.
Combine the mustard, sauce, lemon juice, garlic & ginger in a jug and mix well.
Pour the marinade over the chicken and marinate for 30 minutes to one hour.
Lightly cover a cold tray in MCT Oil and place the Chicken pieces on it. Preheat the griller to a
high heat and cook for 4 minutes.
Turn the chicken (basting if necessary) and cook for further 4 minutes.
Cut the chicken into 2cm slices
Serve the chicken slices tossed with the spinach & cherry tomatoes to make a salad.
Fat removed)
2 tsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
2 garlic cloves, crushed
1 Tbsp chopped, fresh ginger
200 g spinach leaves
1 pun net cherry tomatoes
Place the fillets in a medium–sized bowl.
Combine the mustard, sauce, lemon juice, garlic & ginger in a jug and mix well.
Pour the marinade over the chicken and marinate for 30 minutes to one hour.
Lightly cover a cold tray in MCT Oil and place the Chicken pieces on it. Preheat the griller to a
high heat and cook for 4 minutes.
Turn the chicken (basting if necessary) and cook for further 4 minutes.
Cut the chicken into 2cm slices
Serve the chicken slices tossed with the spinach & cherry tomatoes to make a salad.
Little Leakers
Warm Mustard Chicken Salad
