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Grilled chicken salad with yoghurt dressing

  • Time to make: 25 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 4 x 150g skinless chicken breast fillets
  • 1 large red onion, peeled, cut in thin wedges
  • olive spray oil
  • 350g broccoli, cut in florets
  • 400g can borlotti beans, drained, rinsed
  • 100g baby spinach
  • Dressing
  • ¼ cup low-fat yoghurt
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons tahini
  • 1 teaspoon honey
  • 1 tablespoon hot water
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Preheat a chargrill pan over a medium-high heat. Spray chicken and onion with olive oil. Chargrill chicken for 4-5 minutes each side or until cooked through. Chargrill onion wedges for 2 minutes each side or until lightly charred and tender.

    2 Meanwhile, blanch broccoli in a large pan of boiling water until bright green. Drain well. Transfer to a large bowl.

    3 To make dressing, combine yoghurt, lemon juice, tahini, honey and hot water in a small bowl. Set aside.

    4 Slice chicken in 1cm-thick slices. Place chicken, onion, beans and spinach in a bowl with broccoli. Toss to combine. Divide salad among 4 plates. Drizzle with dressing and serve.

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