Grilled chicken salad with yoghurt dressing
- 4 x 150g skinless chicken breast fillets
- 1 large red onion, peeled, cut in thin wedges
- olive oil spray
- 350g broccoli, cut in florets
- 400g can borlotti beans, drained, rinsed
- 100g baby spinach
- ¼ cup low-fat yoghurt
- 1 ½ tablespoons lemon juice
- 2 teaspoons tahini
- 1 teaspoon honey
- 1 tablespoon hot water
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.
Nutrition Info (per serve)
Total fat 8g
Saturated fat 2g
Dietary fibre 9g
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