Zucchini, Chicken & Goat's Cheese Salad

An easy lunch or light dinner. Any cooked chicken is great in this dish.

TIP: If packing for lunch, like most salads, don’t dress it until you’re ready to eat.

Cook time: 20 mins

Gluten Free

Keto Friendly

Well for One (All Recipes)

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

100 grams of poached chicken (roasted or pan fried are also fine)

1 small zucchini (100g), peeled into ribbons

1 tablespoon (10g) hazelnuts (*roasted, peeled & chopped)

1 tablespoon (25g) goat's cheese

1 handful (20g) rocket leaves

1/4 cup (5g) fresh basil leaves

Dressing:

2 teaspoons (10ml) apple cider vinegar

1 teaspoon (5ml) extra virgin olive oil

1 teaspoon (5ml) pure maple syrup (or other keto sweetener)

1/2 teaspoon (2.5ml) wholegrain mustard

Method

To poach 80-100 grams of chicken, place the chicken into a small saucepan and cover with water. Place the lid on and bring it to a gentle simmer. Reduce the heat & gently simmer for 5 mins.

Turn off the heat and let the chicken sit in the liquid, with the lid on, for another 5 mins. Then take it out of the liquid to rest & cool a little before shredding with your fingers.

Place all dressing ingredients into a bowl or a screw-top jar then whisk or shake until well combined.

Add ½ the dressing to the zucchini ribbons to marinate for a few minutes while you prepare the other ingredients.

Place the shredded chicken, zucchini, rocket and basil in a serving bowl. Pour remaining dressing over the top and mix gently. Top with goat’s cheese and hazelnuts. Enjoy!

*Hazelnuts don’t always taste great in a raw state. You can roast them in moderate oven for approx. 8-10mins, or pan toast them for a few minutes that will completely change the flavour. They are then easy to peel and chop.

Calories: 318
Protein: 30
Carbs: 7.4
Fibre: 2.8
Fat: 17.9

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