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Chicken cobb salad
Serves: 4
Time to make: 20 mins
Ingredients
- 8 small new potatoes (650g), scrubbed
- spray oil
- 400g skinless chicken breast, sliced thinly
- 400g can no-added-salt corn kernels, drained, rinsed
- 4 cups watercress
- ½ avocado, cut in chunks
- 4 spring onions, sliced thinly
- 6 tomatoes, cut in quarters
- ½ cup reduced-fat cheddar cheese
- Dressing
- 2 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon wholegrain mustard
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Instructions
1 Place potatoes in a saucepan and just cover with water. Bring to the boil and cook for 8-10 minutes until tender. Drain. When cool enough to handle, cut in half.
2 Meanwhile, spray a large frying pan with oil and place over a high heat. Add chicken and stir-fry for 3-4 minutes until cooked though. Set aside.
3 In a large bowl combine the remaining ingredients (but not dressing ingredients) Gently mix to combine. Shake dressing ingredients in a small jar and add to salad. Toss gently to mix.
4 Divide salad among 4 plates. Top with chicken. Season with freshly ground black pepper to taste.
HFG tip
See our article 40 meals in 20 minutes for more quick and tasty meal ideas.
Nutrition Info (per serve)
-
Calories 478cal
-
Kilojoules 2000kJ
-
Protein 35g
-
Total fat 19g
-
–Saturated fat 5g
-
Carbohydrates 40g
-
–Sugars 12g
-
Dietary fibre 9g
-
Sodium 410mg
-
Calcium 200mg
-
Iron 3.5mg
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.
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.
