Chicken and cucumber Caesar
We use yoghurt instead of mayonnaise for a lighter Ceaser dressing and have replaced romaine lettuce with rocket for its strong peppery flavour.
Reviewed by our expert panel Serves: 1
Time to make: 10 mins
Ingredients
- 120g shredded cooked chicken
- 1 hard-boiled egg, quartered
- 1 Lebanese cucumber, thinly sliced
- 1 cup rocket
- ¹/³ cup edamame beans, cooked and cooled
- 1 slice toasted wholegrain bread, torn into chunks
- 2 tablespoons low-fat plain yoghurt
- 1 teaspoon mustard
- squeeze lemon juice
- pepper to taste
Instructions
1 Shred chicken.
2 In a bowl, toss to combine chicken with the other salad ingredients.
3 In a small bowl, combine yoghurt, mustard and lemon juice.
4 Add half of the dressing to salad and toss to coat. Garnish with pepper. Spoon over remaining dressing to serve.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 496cal
-
Kilojoules 2080kJ
-
Protein 49g
-
Total fat 21g
-
–Saturated fat 5g
-
Carbohydrates 25g
-
–Sugars 5g
-
Dietary fibre 8g
-
Sodium 530mg
-
Calcium 250mg
-
Iron 5mg
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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