Dijon Chicken Salad
This Dijon Chicken Salad recipe could never be described as boring. To encourage children to eat this great salad, simply serve it between two slices of bread, or on a burger bun and turn it into a delicious and healthy alternative to a take away burger.
2
Serves
454
Calories
51.8g
Protein
521g
Serving Size
Ingredients
- 100g lettuce
- 8 cherry tomatoes, halved
- 1 cucumber sliced
- 1 carrot grated
- 1 cup finely shredded red cabbage
- 1 large chicken breast, no skin
- 2 tbsp. feta, crumbled
- 1 tsp. balsamic vinegar
- Small drizzle olive oil
- Cracked pepper
- * Marinade
- 2 tbsp. dijon mustard
- 1 tbsp. brown sugar
- 1 tsp. garlic powder
- ½ tsp. smoked paprika
- ½ tsp. red wine vinegar
- 2 tbsp.tomato sauce, reduced salt
- 1 tbsp. natural low fat yoghurt
Method
- 1Place all the marinade ingredients into a bowl or non-metallic container, mix until becomes a marinade and marinate the chicken breast, ensuring all sides are coated. Place in fridge until ready to cook (at least 20 minutes).
- 2Heat up BBQ or griddle pan on stove top. Take out chicken from fridge and grill chicken for 8 minute each side or until cooked. Take off heat, rest for 5 minutes on a plate, covered with foil. With a sharp knife, slice into 8 slices.
- 3Arrange salad on 2 plates, crumble feta ontop and drizzle with olive oil and balsamic vinegar.
- 4Place chicken on top of salad. Season with cracked pepper.