Chicken ranch salad with roast tomatoes
Nutrition Info.(per serve)
- 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
Total fat 14g
Saturated fat 3g
Dietary fibre 9g
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.
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.
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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