Fragrant Spiced Chicken with Pickled Carrot and Cucumber Salad

Fragrant Spiced Chicken with Pickled Carrot and Cucumber Salad

  • Makes4 servings
  • Prep Time30 min
  • Cook Time25 min
  • Total Time55 min
  • Calories220
  • Made withSplenda Granulated Sweetener


    • 3 large carrots
    • ½ large cucumber
    • 1 shallot, peeled and finely chopped
    • 3 tablespoons white wine vinegar
    • ½ teaspoon salt
    • 3 sprigs fresh mint, leaves only, shredded
    • 2 cloves garlic, peeled and crushed
    • 1½ teaspoons ground cumin
    • 1 lime, zest and juice
    • 1 teaspoon turmeric
    • 1 tablespoon sunflower oil
    • 4 chicken breasts, butterflied
    • 2 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy220 kcal282.05%
    • Total Fat5.00 g6.41%
    • of which saturates1.00 g0.36%
    • Total Carbohydrate7.00 g2.55%
    • of which sugars6.00 g2.18%
    • Salt0.80 g0.29%



    Preheat a griddle and keep it hot until ready to use.


    Peel the carrots then use the peeler to shave the carrot in to ribbons. Shave the cucumber too, but make sure to discard the middle seeds. Place both into a bowl with the shallot, adding the salt, Splenda Granulated and mint leaves. Stir well and set aside.


    Stir together the garlic, cumin, lime, turmeric and oil and rub over the chicken. Place the chicken carefully on to the griddle, probably 2 at a time and cook for 4-5 minutes on each side. Make sure that you leave the chicken to seal for a few minutes before touching.


    Drain off the vinegar marinade from the carrot then serve the salad with the chicken. All you may need is a handful of punchy salad greens.

    Tip 1

    Use tofu or Quorn instead of chicken for a vegetarian option.

    Tip 2

    Roll the lime between the palms of your hands to release as much juice as possible.

    Made with

    Splenda Granulated Sweetener

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