The honey mustard dressing in this salad is quick and easy to make and oh so tasty.
- 1 chicken breast, no skin
- Sprinkle rosemary
- 1/2 avocado, chopped
- 6 cherry tomatoes
- 1/2 cucumber, sliced
- 1/4 capsicum, sliced
- 2 handfuls baby spinach leaves
- Cooking spray
- 2 tsp. olive oil
- 1/2 lemon, squeezed
- 2 tbsp. mirin
- 1 clove garlic, crushed
- 2 tbsp. honey
- 2 tsp. Dijon mustard
- 1/4 cup Greek yoghurt, light
- Preheat BBQ or griddle pan on high for 5 mins.
- Place chicken breast between 2 sheets of baking paper.Â Season with S & P, sprinkle a little rosemary over and spray with a little cooking spray.Â With a rolling pin or mallet flatten chicken until same thickness.
- Place chicken on BBQ and cook 4-5 mins each side or until cooked through.Â Take off and place on a plate covering with foil to rest.
- Meanwhile arrange salad onto a plate or 2 separate bowls.Â
- Place dressing ingredients into a small jar and shake or bowl and whisk.Â You will need to heat the honey in microwave for 10 seconds so becomes runny. Mix until combined.
- Slice chicken and place on top of salad, drizzle dressing over and enjoy!
Servings: 2 Serving size:374g
|Average Serve||Average 100g|
|Energy||1920 kJ||514 kJ|
|459 Cal||123 Cal|
|Protein||42.0 g||11.2 g|
|Fat, total||16.1 g||4.3 g|
|- Saturated||4.2 g||1.1 g|
|Carbohydrate||34.0 g||9.1 g|
|- Sugars||30.7 g||8.2 g|
|Sodium||196 mg||53 mg|
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