Healthy chicken ‘ranch’ salad

Author: Niki Bezzant - Founding Editor

Photographer: Steve Brown

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Sliced chicken, green beans, cherry tomatoes and homemade croutons come together with a zesty dill yoghurt dressing — perfect for a light, satisfying lunch.

Serves: 4

Time to make: 30 mins

Ingredients

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600g chicken breast
1½ cups cherry tomatoes
3 slices grainy bread
2 cups diagonally sliced green beans
4 heads baby cos lettuce
1 large Lebanese cucumber, sliced
½ cup low-fat plain yoghurt
4 tablespoons reduced-fat mayonnaise
1 tablespoon finely chopped fresh dill
1 teaspoon chopped fresh chives
1 small clove garlic, crushed
2 tablespoons lemon juice
½ teaspoon freshly ground black pepper

Instructions

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1 Preheat oven to 200°C. Line an oven tray with baking paper. Place chicken breast and tomatoes on tray and spray with oil. Cook for 15 minutes, until chicken is cooked through. Remove from oven and shred or slice chicken. Set tomatoes aside.

2 Meanwhile, toast bread and tear or cut into bite-sized pieces and set aside. In a large bowl, arrange beans, lettuce and cucumber.

3 In a small bowl, whisk all remaining ingredients with a fork to combine.

4 To the salad bowl, add croutons, tomatoes, chicken and half of the dressing. Toss gently. Divide among 4 plates and serve with remaining dressing on the side.

Nutrition Info (per serve)

Calories 346 cal

Kilojoules 1449 kJ

Protein 42.7 g

Total fat 6.5 g

Saturated fat 1.6 g

Carbohydrates 24.3 g

Sugar 13.3 g

Dietary fibre 8.2 g

Sodium 332 mg

Calcium 186 mg

Iron 3.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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