Chicken, kale and strawberry salad

Try this hunger buster salad that's high in protein and fibre to keep you feeling satisfied for longer.

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

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2 x 250g chicken breast fillets, halved horizontally
350g broccoli, cut into florets
200g podded edamame
1½ tablespoons extra-virgin olive oil
1½ tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
120g kale leaves, roughly torn
250g strawberries, thinly sliced
80g reduced-fat feta, crumbled, to serve
¼ cup chopped pistachio kernels, to serve

Instructions

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1 Preheat a chargrill pan over medium-high heat. Lightly spray chicken with olive oil and cook for 2–3 minutes each side or until lightly charred and cooked through. Transfer to a clean board and rest for 2 minutes before slicing.

2 Meanwhile, steam broccoli and edamame over a saucepan of simmering water for 2 minutes or until just tender. Refresh under cold running water and drain.

3 Place olive oil, juice, mustard and maple syrup in a large salad bowl, mixing well to combine. Season with freshly ground black pepper. Add kale, massaging leaves into dressing to soften. Add broccoli, edamame, strawberries and chicken, gently tossing to combine. Serve salad sprinkled with feta and pistachios.

Nutrition Info (per serve)

Calories 433 cal

Kilojoules 1811 kJ

Protein 46.5 g

Total fat 20.3 g

Saturated fat 4.7 g

Carbohydrates 13 g

Sugar 5.8 g

Dietary fibre 7.5 g

Sodium 658 mg

Calcium 204 mg

Iron 3.3 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.