Herbed chicken salad

Serves: 1

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

2-3 (125g) chicken tenderloins
2 tablespoons chopped mixed fresh herbs
olive spray oil
1 slice wholemeal bread
1 tomato, chopped
½ cup chopped cucumber
25g feta cheese, chopped
1 cup mesclun salad greens
1 tablespoon vinaigrette (made with 2 parts balsamic vinegar to 1 part olive oil)
2 tablespoons roast capsicum-flavoured hummus

Stay Awake

1 Preheat grill. Sprinkle chicken with herbs and spray with oil. Grill for 8-10 minutes or cook in a non-stick pan until lightly golden.

2 Toast bread. Meanwhile, combine chopped tomato, cucumber and feta with mesclun greens. Toss with vinaigrette.

3 Arrange on plate. Spread toast with hummus and cut in triangles. Arrange around salad and top with chicken.

WINNER: Meals for one category
HFG reader recipe competition 2009
Brylee Cresswell, Rotorua

Make it gluten free: Use gluten-free bread and check hummus is gluten free.

Calories 435 cal

Kilojoules 1820 kJ

Protein 38 g

Total fat 22 g

Saturated fat 7 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 6 g

Sodium 730 mg

Calcium 190 mg

Iron 3.5 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.