Chicken Salad with Seeds & Yoghurt Dressing


A delicious dressing takes a simple salad to a fantastic flavoured meal!

TIP: If you don't like a particular herb, just change it with one you do like. Coriander or Basil work well in this dressing.

Prep time: 15 mins
Cook time: 5 mins
IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

Ingredients

100 grams of chicken breast, sliced
2 cups (40g) salad leaves of your choice
1/4 avocado (40g), sliced
1 small cucumber (100g), peeled into ribbons
1 tablespoon (10g) pepitas
1 tablespoon (10g) sunflower seeds
1 teaspoon (5ml) cold pressed coconut oil
Pinch of sea salt

Dressing

2 tablespoons (40ml) unsweetened coconut yoghurt or greek yoghurt
1 small clove of garlic, sliced
Zest of 1 small lemon
1 1/2 teaspoons (5ml) fresh lemon juice
1/4 cup (3g) fresh mint leaves
Pinch of sea salt or pink himalayan salt

Method

  1. Place all the dressing ingredients into a *small blender & blitz until combined.  If your yoghurt is thick add approx. a tablespoon of water until you reach a more fluid dressing consistency.
  2. Arrange your salad leaves & cucumber ribbons in a bowl with your avocado.
  3. Heat a small pan with the oil to a medium heat.  Sprinkle a pinch of sea salt on your chicken slices & cook the chicken for a few minutes on each side until cooked through.  Waiting for the pan & oil to heat will give you that nice brown colour on the chicken.
  4. Add the chicken to the salad, top with dressing, pepitas & sunflower seeds.  Enjoy!

 

*Note if you don’t have a small blender you can use a mortar & pestle or just mince and chop your ingredients finely and mix together for the dressing.



Calories: 440
Protein: 30.3
Carbs: 7.4
Fibre: 5.4
Fat: 32.4


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