Grilled chicken salad with yoghurt dressing

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

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)
Protein 15.2g
Total Fat 47.1g
Carbohydrates 1.4g
Saturated Fat 7.5g
Sugars 19.1g
Dietary Fibre 7.5g
Sodium 356.6mg


  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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