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.
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.
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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