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.
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
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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 496 cal
-
Kilojoules 2080 kJ
-
Protein 49 g
-
Total fat 21 g
-
Saturated fat 5 g
-
Carbohydrates 25 g
-
Sugar 5 g
-
Dietary fibre 8 g
-
Sodium 530 mg
-
Calcium 250 mg
-
Iron 5 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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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