Grilled chicken salad

Pack your own homecooked lunch box to work with these tasty, no-fuss recipes.


A week of packed lunches - Monday.

Ingredients (serves 2):
2 chicken breasts, sliced in half
1 tbsp oyster sauce
2 tbsp dark soya sauce
1 tbsp honey
1/4 cup lemon juice
1/2 tsp salt
1 tsp pepper
3 tbsp olive oil
1 medium onion, cut into rings
1/2 cup orange juice
3 tsp orange vinaigrette (from Jones the Grocer)
1 packet pre-washed mixed salad leaves
2 eggs, hard boiled and quartered
3 tomatoes, cut into wedges

Method:
1. Marinate the chicken with oyster sauce, dark soya sauce, honey, lemon juice, salt and pepper, and set aside for 10 minutes.
2. Place a small amount of olive oil in a grill pan and grill the chicken for 2 minutes on each side, or until cooked. Remove and cut into slices.
3. To make the dressing, add the remaining olive oil, onions, orange juice and orange vinaigrette into the same pan. Let the mixture boil for 15 minutes or until it thickens. Let it cool.
4. To serve, place the chicken slices on the bed of salad leaves and add the hard-boiled eggs and tomatoes. Pack dressing separately and drizzle over just before serving.

Tips:
If you can't find orange vinaigrette, make your own using 1 part balsamic vinegar and 2 parts orange juice.

Recipe source: Simply Her magazine (Jan 2008)