Roast chicken salad with cranberry dressing
Serves: 4
Time to make: 15 mins
Total cost: $30.00 / $7.50 per serve
(at time of publication)
Ingredients
- 1 tablespoon canola oil
- 1 red onion, finely sliced
- ¼ cup pumpkin seeds
- 2 tablespoons flaked almonds
- 2 cups shredded roast chicken meat*
- 200g mesclun mix
- 1 telegraph cucumber, halved lengthways, sliced
- 1 avocado, sliced
- 1 cup thinly sliced apple
- 1 cup sliced celery
- 400g tin cannellini beans, drained, rinsed
- ¼ cup dried cranberries
- 1 spring onion, finely sliced
- ½ cup flat-leaf parsley leaves, to garnish
- Dressing
- ¼ cup cranberry sauce
- juice of 1 lime
- ½ cup low-fat natural yoghurt
- ½ teaspoon black pepper
Instructions
1 Heat oil in a frying pan over medium heat. Add onion, pumpkin seeds and almonds and cook for 4-5 minutes, stirring, until coloured.
2 Arrange this, plus all remaining ingredients on a large serving platter. Toss gently to combine.
3 Mix together all dressing ingredients and drizzle over salad.
4 Garnish with parsley and serve.
HFG tip
*Note: Cost per serve will be less if using leftovers.
Nutrition Info (per serve)
Kilojoules 2160kJ
Calories 516cal
Protein 31g
Total fat 27g
–Saturated fat 5g
Carbohydrates 35g
–Sugars 23g
Dietary fibre 11g
Sodium 340mg
Calcium 240mg
Iron 5.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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