Peppered Chicken Salad
We have used 1 large chicken breast which is enough for 2 people. Flattened between baking paper with a rolling pin until even,cook on BBQ and slice on an angle you will love this meal in the warmer weather. This recipe is low sodium, low sugar, low saturated fat, high protein and low carb.
2
Serves
318
Calories
47.1g
Protein
287g
Serving Size
Ingredients
- * Salad
- 1 large chicken breast, no skin
- 2 cups lettuce, chopped
- ½ fresh mango, sliced into cubes
- 1 avocado, sliced into cubes
- ½ red capsicum, diced
- 2 tsp. freshly cracked black pepper
- Sprinkle dried rosemary
- * Dressing
- 3 tbsp. red wine vinegar
- 1 tbsp. olive oil
- ½ tsp. garic powder
- 1 tsp. dijon mustard
- S & P to taste
Method
- 1Place chicken between 2 sheets baking paper, spray each side with cooking spray, season with S & P and sprinkle a little rosemary over. Beat with rolling pin or mallet, ensuring the thickness is even for quick cooking.
- 2Preheat non-stick frying pan, add chicken to pan and cook under golden brown. When you turn over grind with cracked pepper over top, then repeat when other side done.
- 3Place lettuce on plate, arrange chicken, mango, avocado and capsicum on top of leaf.
- 4Mix red wine vinegar, garlic, powder, olive oil and dijon mustard together until mixed well, drizzle over salad.
- 5Serve immediately.