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Chicken and cucumber Caesar
Mains
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Chicken and cucumber Caesar

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)

    • Kilojoules 2080kJ

    • Calories 496cal

    • Protein 49g

    • Total fat 21g

    • –Saturated fat 5g

    • Carbohydrates 25g

    • –Sugars 5g

    • Dietary fibre 8g

    • Sodium 530mg

    • Calcium 250mg

    • Iron 5mg

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Niki Bezzant - Editor-at-large
    Photographer: HFG staff
    First published: Apr 2019

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