Spicy chicken and bean salad

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 x 425g cans mixed beans, drained, rinsed

1 cup fresh or frozen peas, thawed

1 small red onion, finely diced

¼ cup chopped fresh chives

2 red capsicums, diced

4 tablespoons light vinaigrette made with 3 tablespoons vinegar and 1 tablespoon oil

500g skinless chicken breasts, diced

2 teaspoons Cajun spice mix

3 slices grainy bread

4 tablespoons low-fat plain yoghurt

Instructions

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1 In a large bowl combine beans, peas, red onion, chives and capsicums. Mix well until combined.

2 Heat oil in large non-stick frying pan. When hot add chicken and sprinkle with spice mix. Stir-fry until cooked.

3 Toast bread and cut into squares to make croutons. Add to salad with chicken. Drizzle salad with vinaigrette and divide among plates. Top with a dollop of yoghurt and a sprinkle of extra chives if preferred.

Variations

Make it gluten free: Use gluten-free bread and check seasoning and yoghurt are gluten free.

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 45 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 10 g

Dietary fibre 13 g

Sodium 690 mg

Calcium 140 mg

Iron 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.