Chunky chilli chicken and brie salad

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

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Chicken
4 chicken breasts (600g)
ground black pepper
1 teaspoons olive oil
4 teaspoons sweet chilli sauce
Salad
1 avocado, cubed
2 large tomatoes, cubed
1 cucumber, cubed
½ red onion, finely sliced
4 cups baby or chopped spinach
1 teaspoon crushed garlic
4 slices grainy bread
olive spray oil
60g brie cheese
Creamy chilli dressing
4 teaspoons reduced-fat sour cream or plain yoghurt
juice of 1 lemon
2 teaspoons sweet chilli sauce

Instructions

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1 Preheat the oven to 180°C. Cut the chicken breasts into 2cm chunks and season with pepper. Heat a large frying pan over a high heat, add the oil and cook the chicken for 5-10 minutes until it is cooked through and the juices run clear. Once cooked, remove from the heat and add the sweet chilli sauce. Toss well so the chicken is nicely coated and starts to caramelise. Set aside.

2 In a large bowl toss together the avocado, tomatoes, cucumber, red onion and baby spinach. Mix the dressing ingredients together in a small bowl and set aside.

3 Spread the garlic evenly over each slice of bread and spray both sides lightly with olive oil. Place bread in oven and bake on both sides for a few minutes or until crispy. Cut the bread into 1cm cubes to make croutons.

4 Serve the salad topped with a few chunks of brie, chicken and homemade croutons. Finish off with a dollop of chilli dressing.

Variations

Make it gluten free: Use gluten-free bread and check sweet chilli sauce is gluten free.

Nutrition Info (per serve)

Calories 486 cal

Kilojoules 2030 kJ

Protein 44 g

Total fat 23 g

Saturated fat 7 g

Carbohydrates 25 g

Sugar 11 g

Dietary fibre 6 g

Sodium 470 mg

Calcium 180 mg

Iron 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.