Grilled chicken salad with yoghurt dressing

Prep Time: 5
Cooking Time: 20
No of Serves: 4

Corporate Partner Healthy Food Guide magazine

Ingredients

olive oil spray

4 x 150g skinless chicken breast fillets

1 large red onion, peeled, cut into thin wedges

350g broccoli, cut into florets

400g can borlotti beans, rinsed and drained

100g baby spinach leaves

Dressing

1/4 cup low-fat yoghurt

1 1/2 tbs lemon juice

2 tsp tahini

1 tsp honey

Nutrition Information (per serve)

Energy 351.5 kJ (84 calories)
Protein 15.2g
Total Fat 47.1g
Carbohydrates 1.4g
Saturated Fat 7.5g
Sugars 19.1g
Dietary Fibre 7.5g
Sodium 356.6mg

Method

  1. Preheat a chargrill pan over medium-high heat. Spray chicken and onion with olive oil. Chargrill chicken for 4-5 minutes each side until cooked through. Chargrill onion wedges for 2 minutes each side or until lightly charred and tender.
  2. Meanwhile, blanch broccoli in a large pan of boiling water until bright green. Drain well. Transfer to a large bowl.
  3. Make dressing: Combine yoghurt, lemon juice, tahini, honey and 1 tbs hot water in a small bowl. Set aside.
  4. Slice chicken into 1 cm thick slices. Place chicken, onion, beans and spinach in bowl with the broccoli. Toss to combine. Divide salad between 4 plates. Drizzle with dressing. Serve.

 

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