Balsamic Chicken Salad

• 2 chicken breast approx 140g each
• 1/4 lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon olive oil
• 1 3/8 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 2 plum tomatoes sliced
• 5 cups spinach baby leaf
• 1 handful basil
• 1/2 red onion
• 1 pinch salt and cracked black pepper to taste

1. Whisk together the salt, lemon juice, mustard, vinegar, oil and lemon zest. Coat the chicken breasts, cover and leave to marinade in the fridge for a few hours (ideally 1 hour minimum).
2. Preheat the oven to 140u0b0C.nayer a baking tray with tin foil, add the chicken and cook in the oven for 40-45 minutes, or until cooked. The slow cooking will prevent the chicken from drying out.
3. In the meantime, create the salad by slicing the onion and tearing the basil.
4. Mix them with the tomatoes, baby spinach or any mixed leaf salad and season with salt and cracked black pepper.
5. Serve the chicken sliced and placed on top of the salad and drizzle some of the juice from the baking tray over as your dressing.

chicken, lemon zest, lemon juice, mustard, olive oil, balsamic vinegar, salt, tomatoes, baby leaf, handful basil, red onion, salt

Taken from www.yummly.com/recipe/Balsamic-Chicken-Salad-1593835 (may not work)