- 4 Chicken breasts (skinned)
- ¼ cup olive oil
- 4 carrots (peeled and julienned)
- 1 white Cabbage (shredded)
- 1 handful parsley (roughly chopped)
- 1 red pepper (de-seeded and very finely diced)
- ½ Lime (zest very finely pared)
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Line a baking tray with baking parchment and rub the chicken breasts all over with the olive oil. Season well and roast for 20-25 minutes until cooked through.
Meanwhile, prepare the dressing; place the balsamic vinegar and seasoning in a small mixing bowl and whisk until dissolved. Add the extra-virgin olive oil, then stir through the parsley and baby capers.
Cover and set to one side.
Remove the chicken from the oven and allow to cool to one side. One cooled to room temperature, chill until cold.
When ready to assemble the salad, roughly slice the cold chicken breasts into strips. Toss together the shredded carrots and white cabbage in a large mixing bowl. Stir in the roughly chopped parsley and spoon into serving bowls.
Top with the chicken and red pepper and season with salt and black pepper. Serve with a jug of dressing on the side and a lime zest garnish on top of the salad.