This is a simple recipe to prepare so it's ideal for lunch for one, or you can make extra and share or eat the leftovers the next day.
If you like tasty chicken salads, you'll love this recipe.
- 120g, 2-3 Chicken tenderloins, skinless
- 2tbls Mixed fresh herbs (rosemary, thyme, even a little mint), chopped (2.6g for 1tbls)
- 1 Tomato, chopped (150g) or cherry tomatos
- ¼ Cucumber, sliced (125g)
- 1tbls Feta cheese reduced fat, heaped & crumbled (30g)
- 2 cups Mesclun salad greens, heavily packed (70g)
- 10g Onion sliced
- 2tbls Balsamic vinaigrette, light (40ml)
- 1 slice Wholemeal bread, toasted (30g)
- 2tbls Roast capsicum Dip or Hommus Dip (40g)
- Preheat grill. Spray chicken with oil and sprinkle with herbs. Grill 8-10 minutes, until golden.
- Meanwhile, combine tomato, cucumber, feta, and greens and toss with vinaigrette.
- Arrange salad on plate and top with cooked chicken.
- Serve with toast spread with your choic of dip (hommus or roasted capsicum)
Servings: 1 Serving size:585g
|Average Serve||Average 100g|
|Energy||2060 kJ||352 kJ|
|492 Cal||84 Cal|
|Protein||55.7 g||9.5 g|
|Fat, total||16.8 g||2.9 g|
|- Saturated||7.7 g||1.3 g|
|Carbohydrate||24.2 g||4.1 g|
|- Sugars||15 g||2.6 g|
|Sodium||685 mg||117 mg|
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