Herbed Chicken Salad with Feta
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.
1
Serves
492
Calories
55.7g
Protein
585g
Serving Size
Ingredients
- 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)
Method
- 1Preheat grill. Spray chicken with oil and sprinkle with herbs. Grill 8-10 minutes, until golden.
- 2Meanwhile, combine tomato, cucumber, feta, and greens and toss with vinaigrette.
- 3Arrange salad on plate and top with cooked chicken.
- 4Serve with toast spread with your choic of dip (hommus or roasted capsicum)