Lemon and pepper chicken mayo

Lemon and pepper chicken mayo


1 person made this

About this recipe: Fresh tasting dish that goes perfectly with jacket potatoes, mash or a salad. It's best served cold.

Salam London, England, UK

Serves: 2 

  • 450g (1lb) chicken breast, cut into cubes
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • handful chopped green/red/yellow pepper (small cubes - different colours look better)
  • 1 or 2 teaspoons coarsely ground black pepper
  • 3 tablespoons lemon juice
  • mayonnaise to taste

Prep:10min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

  1. Season the chicken with the salt and leave to stand while you heat up a tablespoon of oil in a pan to stir fry the chicken. Once the chicken is thoroughly cooked you can throw in the chopped pepper if you prefer your veg cooked, but you can also have the pepper raw as long as thoroughly washed. The pepper should be kept crunchy.
  2. Once cooled a bit, mix the chicken, chopped pepper, lemon juice and mayo and black pepper together in a bowl. The amount of mayo and pepper are really down to taste but I prefer less mayo and more pepper (plus loads of lemon juice).
  3. Allow to cool thoroughly before chilling in the fridge.

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