Zesty, tangy and with a bite, this crunchy salad will keep your diet in check.


  • 2 chicken breasts 300g
  • half the Zest and juice of 1 orange
  • half the zest and juice of ½ lime
  • 1/2 -inch of fresh ginger, peeled and grated
  • 1 cloves of garlic, peeled and crushed
  • 1 teaspoon of olive oil
  • Small bunch of coriander, chopped
  • Freshly ground black pepper, to taste

For the side salad:

  • 25g spinach leaves
  • 25g mixed greens
  • 50g cherry tomatoes
  • 1/2 cucumber
  • 2 TBS OT Salad Dressing


  1. Place the zest and juice of the orange and lime in a bowl. Add the ginger to the bowl along with the garlic.
  2. Whisk in the olive oil and then stir in the chopped coriander and black pepper.
  3. Using a large knife chop each breast in half. Add to the marinade and make sure that each portion is well coated.
  4. Cover with clingfilm and place in the fridge for at least 1 hour.
  5. Cook the chicken over a hot barbeque for 25 to 30 minutes, turning it frequently and basting the meat with the marinade until cooked through.
  6. In a large salad bowl, add the mixed greens, spinach leaves, cherry tomatoes, cucumber and toss! Serve the chicken with the side salad.