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Roast chicken salad with cranberry dressing
High in protein and ready in 20 minutes, this versatile salad can be prepared in advance and is perfect for picnics, lunches and dinners in a hurry!
Serves: 4
Time to make: 15 mins
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 plain yoghurt
- ½ teaspoon black pepper
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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)
-
Calories 516cal
-
Kilojoules 2160kJ
-
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 Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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