Easy chicken and cucumber salad

Author: Niki Bezzant - Founding Editor

Photographer: Jeremy Simons

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Whip up this easy 10-minute salad packed with lean protein, crunchy veg and a zesty yoghurt dressing. Ideal for meal prep—just keep the dressing separate until ready to serve!

Serves: 4

Time to make: 10 mins

Ingredients

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480g shredded cooked chicken
3 Lebanese cucumbers, thinly sliced
4 cups rocketarugulaX
1½ cups edamame beans, cooked and cooled
4 slices toasted wholegrain bread, torn into chunks
4 hard-boiled eggs, halved
8 tablespoons low-fat plain yoghurt
4 teaspoons Dijon mustard
1 lemon, juice
pepper to taste
30g parmesan, shaved to garnish
handful fresh flat-leaf parsley leaves, roughly chopped, to garnish

Instructions

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1 In a bowl, toss to combine chicken with vegies and bread. Arrange egg halves over salad.

2 In a small bowl, combine yoghurt, mustard, lemon juice and pepper.

3 Add half of the dressing to salad and toss gently to coat. Divide among 4 bowls, garnish with parmesan and parsley and spoon over remaining dressing to serve.

HFG tip

This makes a great work lunch! Separate your lunch portion before dressing the main salad. Take your dressing along in a separate container and dress before serving.

Nutrition Info (per serve)

Calories 560 cal

Kilojoules 2350 kJ

Protein 63 g

Total fat 22 g

Saturated fat 5 g

Carbohydrates 27 g

Sugar 10 g

Dietary fibre 9 g

Sodium 520 mg

Calcium 438 mg

Iron 4 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.

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