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Chicken ranch salad with roast tomatoes

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

  • Time to make: 30 mins
  • Serving: 2 people
Ratings: 4.8
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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