Chicken ranch salad with roast tomatoes

We've used yoghurt to make our healthy ranch dressing for this high protein salad for two.

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

300g chicken breast
1¼ cups cherry tomatoes
spray oil
2 slices grainy bread
1 cup diagonally sliced green beans
2 heads baby cos lettuce
Lebanese cucumber, sliced
¼ cup low-fat plain yoghurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon finely chopped fresh dill
spring onion, finely chopped
½ clove garlic, finely chopped
2 tablespoons lemon juice
½ teaspoon freshly ground
black pepper

Instructions

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1 Preheat oven to 200°C. Line an oven tray with baking paper and place chicken breast and tomatoes on it. Spray with oil. Cook for 15 minutes, or until chicken is cooked through. Remove from oven and shred or slice chicken. Set tomatoes aside.

2 Meanwhile, toast bread and tear or cut into bite-sized pieces and set aside. In a bowl, arrange beans, lettuce and cucumber.

3 In a small bowl, whisk all remaining ingredients with a fork to combine.

4 To the salad bowl, add croutons, tomatoes, chicken and half of the dressing. Toss gently. Serve with remaining dressing on the side.

Variations

Make it gluten free: Use gluten-free bread and check mayonnaise is gluten free.

Make it low FODMAP: Swap bread for a low-FODMAP variety, use traditional Greek or lactose-free yoghurt, omit garlic and use green spring onion tips only.

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 438 cal

Kilojoules 1830 kJ

Protein 44 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 11 g

Dietary fibre 9 g

Sodium 390 mg

Calcium 210 mg

Iron 2.5 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.