Grilled chicken salad with yoghurt dressing
Corporate Partner Healthy Food Guide magazine
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
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)|
- 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.
- Meanwhile, blanch broccoli in a large pan of boiling water until bright green. Drain well. Transfer to a large bowl.
- Make dressing: Combine yoghurt, lemon juice, tahini, honey and 1 tbs hot water in a small bowl. Set aside.
- 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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